Tyler Smith’s Smash Burgers
6 servings

1 pound of ground beef (80/20 preferably)
6 to 12 slices of mild cheddar cheese (for single or double cheese)
6 brioche hamburger buns
1/2 tablespoon salt
1 cup mayonnaise
1/4 cup mustard
1/4 cup ketchup
1/4 cup pickle juice
Sliced pickles, optional

Take your ground beef and split it into 6 individual balls (roughly 3-4 ounces in weight).

Heat up a pan to a medium-high heat. Take one ball of beef and drop it into the pan. With a burger press or spatula, press the burger as flat into the pan as possible. Move the press/spatula around to even out the press. Add a small pinch of salt.

Once the sides start to crisp (about 2-3 minutes), use a metal spatula to start scrapping the sides to separate the burger from the pan. Then, flip the burger. Add 1-2 slices of cheese and cover for 2-3 minutes while the other side cooks. Once the cheese is melted. Remove from heat and repeat for the 5 other burger balls.

To toast the buns, either do this before or after the cook. I like to do it after so the buns soak up some of the burger juice and get a nice crust on the inside. Place in the pan on low-medium heat for 2-3 minutes or until toasted brown.

For the sauce, combine the mayo, mustard, ketchup and pickle juice in a bowl and stir until completely mixed. Put the burgers on buns, sauce them up and enjoy!

Why hit the drive-thru when you can nail this recipe at home? These smash burgers are flavor bombs—and all you need are a handful of ingredients and 20 minutes. —Tyler Smith