This is the only way I can enjoy my burgers

Ingredients

• 1 pound Ground Beef (80% lean, 20% fat for juiciness)
• 4 slices Cheddar Cheese (Sharp cheddar, sliced)
• 4 Burger Buns (Brioche or sesame seed buns)
• 4 leaves Lettuce (Iceberg or romaine)
• 1 large Tomato (Sliced)
• 1 small Onion (Thinly sliced)
• 4 slices Pickles (Dill pickles)
• 2 tbsp Mayonnaise (Regular mayo)
• 1 tbsp Ketchup
• 1 tsp Mustard (Yellow mustard)
• 1 tbsp Grated Pickles (Finely grated from dill pickles)
• 1 tsp Pickle Juice (From the pickle jar)
• 0.25 tsp Garlic Powder
• 0.25 tsp Paprika
• 0.25 tsp Onion Powder
• to taste Salt
• to taste Black Pepper
• 1 sheet Parchment Paper (Cut to fit pan for smashing)

Instructions

1. Form Beef Balls and Chill

   Divide the 1 lb of ground beef into four equal portions, roll each into a compact ball, and place them on a plate. Refrigerate for a few minutes while you prep the toppings.

   Time: PT5M

2. Prepare Toppings and Sauce

   Thinly slice the onion, tomato, and pickles. Separate lettuce leaves. In a small bowl combine mayonnaise, ketchup, mustard, grated pickles, pickle juice, garlic powder, paprika, onion powder, salt and pepper; mix until smooth.

   Time: PT5M

3. Preheat the Skillet

   Place the cast‑iron skillet over high heat and let it become smoking hot.

   Time: PT2M

   Temperature: high heat

4. Smash the Patty

   Place one beef ball in the hot skillet, cover with a piece of parchment paper, and press down firmly with a spatula (or use two spatulas) until the patty is about ¼‑inch thick.

   Time: PT1M

5. Cook First Side

   Let the smashed patty cook undisturbed until the edges turn dark brown and crispy, about 3 minutes.

   Time: PT3M

6. Flip and Add Cheese

   Flip the patty, immediately place a slice of cheddar on top, and cover the skillet with a lid for about 1 minute, or until the cheese melts.

   Time: PT2M

7. Toast the Buns

   While the cheese melts, split the buns and toast them cut‑side down in the same skillet for about 30‑60 seconds until lightly golden.

   Time: PT1M

8. Assemble the Burger

   Spread a generous amount of the prepared sauce on the bottom bun, layer lettuce, tomato, onion, pickles, then the cheesy patty, and finish with the top bun.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

40 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground bison
• Instead of Cheddar Cheese: American cheese, Swiss cheese
• Instead of Burger Buns: Ciabatta rolls, Lettuce wraps
• Instead of Lettuce: Spinach leaves
• Instead of Tomato: Red bell pepper
• Instead of Onion: Red onion, Shallots
• Instead of Pickles: Cucumber slices
• Instead of Mayonnaise: Greek yogurt
• Instead of Ketchup: Tomato sauce
• Instead of Mustard: Dijon mustard
• Instead of Grated Pickles: Sweet relish
• Instead of Pickle Juice: Apple cider vinegar
• Instead of Parchment Paper: Wax paper (not recommended)

Equipment Needed

• Cast Iron Skillet
• Spatula
• Second Spatula
• Mixing Bowl
• Wooden Spoon
• Knife
• Cutting Board
• Plate

Critical Steps — Do Not Skip

• Chilling the beef balls to keep shape
• Heating the skillet until smoking hot
• Smashing the patty quickly with parchment paper
• Allowing a proper crust to form before flipping
• Melting the cheese under a lid

Chef Tips from the Video

• Use 80/20 ground beef for the best balance of flavor and juiciness.
• Press the patty with a quick, firm motion; lingering pressure releases too much moisture.
• A thin layer of butter on the bun adds richness without making it soggy.

Troubleshooting

Storage

Refrigerator: Store cooked patties and sauce separately in airtight containers for up to 2 days. Reassemble before serving.

Freezer: Raw beef balls can be frozen for up to 3 months; thaw in the refrigerator before smashing.

Room temperature: Assembled burgers are best eaten immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and store it in a sealed jar for up to 5 days.
• Slice onions, tomatoes, and pickles ahead of time and keep them refrigerated.
• Form and freeze the beef balls; they can be cooked directly from frozen (add an extra minute per side).

Frequently Asked Questions