Easy Smash Burger Recipe (Print Version)

# Ingredients:

→ Special Burger Sauce

01 - ¼ cup creamy mayonnaise
02 - 1 tablespoon tomato ketchup
03 - 1 tablespoon sweet pickle relish
04 - ¼ teaspoon smoky paprika

→ Burger Essentials

05 - 1 teaspoon neutral cooking oil (avocado, canola, or vegetable)
06 - 1 pound 80-85% lean ground beef
07 - Sea salt and freshly ground black pepper
08 - 1 tablespoon salted butter
09 - 4 fresh burger buns
10 - 4 slices of your favorite cheese (optional)
11 - Fresh toppings: crisp lettuce, ripe tomato slices, onion rings, pickle chips

# Instructions:

01 - In a small bowl, blend together the mayonnaise, ketchup, sweet relish, and smoky paprika until smooth and well combined. Pop it in the fridge to chill while you prepare the burgers - this helps the flavors meld beautifully.
02 - Grab a plate and line it with wax paper. Gently divide your ground beef into four equal portions (about 4 ounces each). Using clean hands, loosely roll each portion into a ball - don't overwork the meat, just shape it enough to hold together. The key is keeping it loose for maximum juiciness.
03 - Place your beef balls on the wax paper-lined plate and generously sprinkle the tops with salt and pepper. Slide the plate into the refrigerator or freezer to keep the meat nice and cold while you heat up your cooking surface.
04 - Drizzle the cooking oil over your cast iron skillet or griddle and use a paper towel to spread it evenly across the surface. Crank the heat to medium-high and let it get smoking hot - this is crucial for that perfect sear.
05 - Place one beef ball in the blazing hot pan and immediately press it down firmly with your burger press or a large spatula. Really commit to this - you want to flatten it completely! If you're using a spatula, grab a mallet to help you press it down even more. Cook for about a minute until you see that gorgeous caramelized crust forming. Resist the urge to mess with it!
06 - Using your spatula, carefully scrape up every bit of that beautiful caramelized crust and flip the burger. If you're adding cheese, now's the time to place a slice on top. Cook for another 45 seconds or so until it's cooked through. Transfer to a clean plate and cover with foil to keep warm.
07 - Add the butter to your still-hot pan and let it melt completely. Turn off the heat and place your burger buns cut-side down in the buttery pan. Let them toast until they're golden and warm on the bottom.
08 - Spread that amazing burger sauce on both sides of your toasted buns. Stack on the smashed patties, add your favorite toppings, and serve immediately while everything is still hot and melty. Pure burger bliss!

# Notes:

01 - The secret sauce can be made up to 5 days ahead and stored in the refrigerator - the flavors actually get better with time!
02 - You can shape the beef balls up to 2 days in advance. Just wrap them tightly in plastic wrap and keep refrigerated until ready to cook.
03 - Don't have a burger press? No problem! Use a large spatula and a mallet to create the perfect smash - it works just as well.
04 - If your burgers stick to the spatula, place a small piece of parchment paper over the meat ball before pressing down, then remove it immediately.

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