Smash Burgers with American Cheese and Special Sauce

Steps

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Smash Burgers with American Cheese and Special Sauce

1. Whisk together ⅓ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 2 tablespoons sweet pickle relish, 1 teaspoon white wine vinegar, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika in a small bowl until smooth; refrigerate until needed. 5 min
2. Finely dice the ½ white onion and divide the 2 pounds of 80/20 ground beef into 8 loose 4-oz balls, keeping them cold. 5 min
3. Heat a cast-iron skillet or heavy griddle over high heat for 3 minutes until smoking, then add 1 tablespoon neutral oil and swirl to coat. 3 min
4. Timing-sensitive step. Place 2 beef balls in the skillet, immediately smash each flat with a stiff spatula or burger press to about ¼-inch thick, and season the tops with a pinch of the 1 teaspoon kosher salt and ½ teaspoon black pepper. 2 min
5. Timing-sensitive step. Cook undisturbed for 2 minutes until the edges are deeply browned and crispy, then flip each patty, immediately lay 1 slice of American cheese on each, and cook 1 minute more; transfer to a plate and repeat with the remaining 6 beef balls in batches of 2. 12 min
6. Timing-sensitive step. Toast the 4 split brioche buns cut-side down in the residual fat in the skillet for 1–2 minutes until golden. 2 min
7. Spread a generous layer of special sauce on both cut sides of each bun, then stack 2 double-cheeseburger patties on each bottom bun, top with diced onion, 6 dill pickle slices, and ¼ cup shredded iceberg lettuce, and close with the top bun. 3 min

Crispy Oven Friesbase

1. Preheat the oven to 450°F and place two large rimmed baking sheets inside to heat. 15 min
2. Scrub and cut 2½ pounds russet potatoes into ¼-inch sticks, then soak in a bowl of cold water for 10 minutes to release excess starch. 12 min
3. Drain the potatoes, spread on a clean kitchen towel, and pat thoroughly dry. 3 min
4. Toss the dried potato sticks with 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika until evenly coated. 3 min
5. Carefully remove the hot baking sheets from the oven, divide the fries across both sheets in a single layer without overlapping, and roast for 20 minutes. 20 min
6. Flip the fries, rotate the pans, and roast for another 15–20 minutes until deep golden and crispy. 17 min
7. Taste and adjust salt, then serve immediately.

Crisp Iceberg and Dill Slawside

1. Core and finely shred the ½ head of iceberg lettuce, finely shred 2 cups green cabbage, and peel and grate 1 carrot; add all to a large bowl. 10 min
2. Roughly chop 2 tablespoons fresh dill and add to the bowl. 2 min
3. Whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl until smooth. 3 min
4. Pour the dressing over the slaw, toss well to coat, and refrigerate for at least 15 minutes before serving to allow the flavors to meld. 15 min