Classic American Smash Burgers with Crispy Fries and Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic American Smash Burgers

1. Divide the 2 pounds of 80/20 ground beef into 8 equal 4-oz balls and keep them in the refrigerator until ready to cook. 3 min
2. Thinly slice the yellow onion into rings, thinly slice the 2 roma tomatoes, and set out the ½ cup dill pickle slices and 1 cup shredded iceberg lettuce. 5 min
3. Stir together 2 tablespoons mayonnaise, 2 tablespoons ketchup, and 2 tablespoons yellow mustard in a small bowl to make the burger sauce; set aside. 2 min
4. Heat a large cast-iron skillet or griddle over high heat for 3 minutes until smoking hot, then brush with 1 teaspoon neutral oil. 3 min
5. Timing-sensitive step. Place 2 beef balls on the hot griddle, immediately smash each flat to about ¼-inch thick with a heavy spatula, season with a pinch of the 1½ teaspoons kosher salt and ¾ teaspoon black pepper, and press a few onion rings onto each patty; cook 2 minutes until the edges are deeply browned and crispy. 2 min
6. Timing-sensitive step. Flip each patty, immediately lay 1 slice of American cheese on each, and cook 1 minute more; stack two patties together to form a double and slide off the griddle — repeat in batches until all 8 patties are cooked. 6 min
7. Timing-sensitive step. Wipe the griddle, melt 1 tablespoon unsalted butter over medium heat, and toast the split brioche buns cut-side down for 1–2 minutes until golden. 2 min
8. Spread the burger sauce on both cut sides of each toasted bun, then layer the bottom bun with shredded iceberg lettuce, a tomato slice, the double smash patty, pickle slices, and the top bun. 3 min

Crispy Oven Friesbase

1. Preheat the oven to 450°F with two large rimmed baking sheets inside to heat up. 15 min
2. Cut the 2½ pounds of russet potatoes into ¼-inch sticks (skin-on), rinse under cold water until the water runs clear, then pat very dry with paper towels. 10 min
3. Toss the dried potato sticks with 3 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 3 min
4. Carefully spread the seasoned fries in a single layer across the two preheated baking sheets and roast at 450°F for 25–30 minutes, flipping once halfway through, until golden and crispy. 28 min
5. Season the hot fries immediately with a pinch of kosher salt and serve alongside the burgers.

Creamy Classic Coleslawside

1. Quarter and finely shred ½ head of green cabbage to yield about 4 cups, and peel and grate the 1 large carrot. 8 min
2. Whisk together ⅓ cup mayonnaise, 1½ tablespoons apple cider vinegar, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl until smooth. 3 min
3. Pour the dressing over the cabbage and carrot, toss thoroughly to coat, then cover and refrigerate for at least 15 minutes before serving to let the flavors meld. 15 min
4. Toss the slaw once more, taste for seasoning, and serve cold alongside the burgers and fries.