Backyard Smash Burgers

Ingredients

• 1.5 lbs 80/20 ground beef
• Kosher salt and coarse black pepper
• 4-8 slices American cheese
• 4 brioche burger buns
• Butter (for the bun)
• Burger sauce: 1/4 cup mayo, 1 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp pickle brine, pinch of garlic powder
• Toppings: sliced pickles, shredded lettuce, thinly sliced white onion

Method

1. Portion ground beef into 2.5-3 oz balls. Do not season yet and do not pack tightly — loose balls smash flatter.
2. Mix all burger sauce ingredients in a bowl. Refrigerate until needed.
3. Place a cast iron griddle or flat top over direct high heat on the grill. Target 450–500°F. Let it preheat fully for at least 5 minutes.
4. Butter and toast the bun halves face-down on the griddle. Remove when golden. Set aside.
5. Place two beef balls on the hot griddle. Immediately smash each ball hard with a heavy spatula or cast iron press. Press and hold for 10-15 seconds to maximize contact and crust.
6. Season the top side immediately with salt and pepper.
7. Cook for 60-90 seconds until the edges are brown and crispy and the top is no longer pink.
8. Flip each patty once and add one slice of American cheese. Keep cooking until the center of every patty reaches 160°F, verified with a food thermometer.
9. Stack two patties per bun for a double. Sauce the bottom bun, add toppings, stack the patties, sauce the top bun.