Heat a large flat-surfaced griddle pan to high heat. Add 1 teaspoon of vegetable oil. Using a trowel or large spatula, smash each ball until about the size of the bun. That overhang is crucial. On the edges smash and “Schmear” down the beef even further. Season the exposed size with salt, pepper and a little granulated garlic. Cook for 1-2 minutes depending on how hot your griddle or pan got, until super dark and caramelized. Remember, the beef will release better when properly caramelized.
Now its time to SCRAPE the beef and flip. Ideally, you would use a griddle scraper or paint scraper to get up every bit of beef. Flip and immediately top with 2 slices of American cheese. Sear for another 1-2 minutes and stack the patties.
Serve with lettuce, tomato and Smash Sauce. I like mine plain, with a Smash Sauce dunk.
- 1 c mayo
- 2 tablespoons chopped gherkins
- 1 teaspoon Dijon mustard
- 1 tablespoon ketchup
- 1 tablespoon sriracha
- ¼ teaspoon granulated garlic
- ¼ teaspoon crushed black pepper
Whisk all ingredients together. Season to taste