Smash Burger Recipe

- Whisk together mayo, ketchup, relish, and smoked paprika until well-combined. Cover and refrigerate until ready to use for burgers.

- Prepare the patties: Line a plate with wax paper. Divide beef into four equal (4oz/113g) pieces. Use your hands to loosely form each into a round ball. Do not overwork the meat, just gently form it into a ball.

- Season and chill: Place meatballs on a wax paper lined plate and sprinkle the tops with salt and pepper. Keep cold in fridge or freezer while you preheat your pan.

- Prepare the pan: Drizzle a teaspoon of oil over a cast iron pan and use a paper towel to smear it evenly over the surface. Turn heat to medium-high and heat until pan is smoking.

- Smash the burgers: Add a ball of meat to the pan. Immediately use your burger press or large spatula to firmly press straight down on the burger and smash it flat (if using a spatula, grip a mallet and use that to help you press into the burger, see photo in post for visual if needed). If meat sticks to the press, you may place a square of parchment paper over it before flattening.

- Cook for approximately 1 minute, until a crust has formed on the burger (avoid the temptation to re-squish the burger or flip it early!). Sprinkle with more salt and pepper while it cooks.

- Flip. Use spatula to scrape up the burger (you want to be sure to scrape up all the caramelized crust and not leave anything behind), flip, and add a slice of cheese if desired. Cook through (approximately 45 seconds longer). Transfer burgers to a clean plate and cover with foil while you toast the buns.

- Toast the buns: Immediately add butter to the hot pan. Once melted, turn off pan and place burger buns cut-side down on the skillet and cook briefly, until warm and toasted on the bottom.

- Assemble & enjoy: Spread burger sauce onto toasted buns, top with burgers and any additional desired toppings and enjoy immediately.