Papa Smash Burgers

Named so because Dad is the only one allowed to make them.

1. Use 80/20 ground chuck. Don’t get cute.
2. Form 2–3 oz balls (meatball size). Do not overwork them.
3. Heat a cast iron skillet until ripping hot.
4. Place a ball on the skillet and smash it flat with a stiff spatula or small pot lid.
   Thin is the point. Rough edges are good.
5. Don’t touch it. Let it cook on the first side for 90 seconds, forming a crust.
6. Flip once. Add American cheese and cook 30–45 seconds more.

Serve on toasted potato rolls.
To toast: brush lightly with oil or butter and place cut-side up under the broiler until golden.

Toppings

• Finely diced onions (almost minced)
• Shredded lettuce (razor thin if possible — shred your own. Store-bought works too, I guess.)
• Thinly sliced tomatoes (so thin you can see through them)
• Cut your own pickles. Start with whole dills. Slice them so thin they almost float away.
• Smash Sauce (below)

Serve all toppings to everyone. Nobody cares about your preferences.

Smash Sauce

Make it ahead and let it sit. Or don’t.
Measurements are guidelines. Eyeballing is fine. Just make sure there’s plenty of mayo.

• 2 tbsp mayo
• 1 tsp yellow mustard
• 1 tsp ketchup or Heinz chili sauce (preferred)
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• Splash of pickle juice
• Finely minced dill pickle or relish
• Grated onion
• Optional: a splash of jalapeño brine

Next Level: Firehouse Smash Burgers

This version was invented on the flat top at a busy urban firehouse.

• Use a mandolin or sharp knife to slice onions very thin.
• When the meatball hits the hot surface, sprinkle a generous amount of kosher salt then
  pile a small nest of onions on top before smashing.
• Smash hard, pressing the onions into the patty.
• When flipped, the onions get just enough time to caramelize without burning.

This produces the best damn burger you’ve ever had.