Ingredients
Method
- Divide your ground beef into eight equal balls — about 2 ounces each. Don’t overwork them. They’re meant to be loose, relaxed, ready for impact.Season generously with salt and black pepper. This is not the time to be shy. Smash burgers reward confidence.
- Heat a skillet over medium-high until it’s properly hot — you want that dramatic sizzle. Add a knob of butter and let it melt into glossy goodness. Toss in the finely diced onions and sauté until golden, soft, and slightly caramelised. Set them aside like the flavour bombs they are.
- Now for the fun part.
- Place two beef balls into the hot skillet. Smash them down firmly with a spatula until thin — think crispy edges, maximum surface contact, no regrets. Let them cook undisturbed for 2–3 minutes. This is how you build that deep, caramelised crust.
- Flip once. Sear the other side until crispy, sizzling, and smelling like you’ve made excellent life choices.
- While the patties are still hot and unapologetically sizzling, lay a slice of American cheese over each one. Watch it melt, soften, and drape itself dramatically over the edges.
- Stack two cheesy patties onto each toasted bun. Add those buttery onions. Take a second to admire your work.
- Then prepare to absolutely demolish it.Oh we’re not just “combining ingredients.” We’re crafting the sauce that makes the burger iconic.
- Grab a bowl — this is where the attitude happens.
- Add the mayonnaise for that rich, creamy base. Spoon in the ketchup for sweetness and tang. Follow with a hit of yellow mustard for brightness, a splash of white vinegar for that sharp little kick, and just a pinch of sugar to round everything out.
- Now fold in the finely chopped pickles — those tiny bursts of briny crunch — and a sprinkle of onion powder for deep, savoury warmth.
- Stir it all together until smooth, creamy, and slightly speckled with pickle goodness. It should look glossy, smell irresistible, and taste like it belongs on a burger that refuses to be average.
- Give it a quick taste. Adjust if needed. Then try not to eat it straight from the spoon.
- Ready to assemble the masterpiece
Assembling the Burger
- Take your toasted bottom bun and give it a generous swipe of that Special New York Sauce — not a timid smear, a confident, glossy layer.
- Next, spoon over those buttery, golden onions. Let them settle into the sauce like they were always meant to be there.
- Now stack your double smash patties — cheese melting, edges crispy, everything still gloriously hot. Press them down just slightly so the sauce and onions hug every layer.
- Crown it with the top bun. Give it the lightest press. Listen for that quiet squish.
- Serve immediately while it’s hot, melty, and unapologetically indulgent.
- And maybe — just maybe — have extra napkins on standby.
Notes
Make it yours. Add crispy bacon if you’re feeling bold. Throw on pickled jalapeños for heat. Swap the cheese. Double the sauce. This burger is confident enough to handle your creativity
And don’t stop at the bun.
Serve it with golden, salty fries that demand to be dipped in extra sauce. Or a cool, crunchy coleslaw to cut through all that melty richness. Maybe even onion rings if you’re leaning fully into indulgence mode.
