The masterpiece of American fast-casual gastronomy. It relies on the 'smash' technique: aggressively pressing a high-fat ground beef puck onto a screaming hot steel griddle to maximize the Maillard reaction, sealing the juices under a crusted, lacquered surface, topped with hyper-melting American cheese.
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Prep the sauce. Mix the mayonnaise, ketchup, and relish to create the 'secret sauce'.
Toast the buns. Butter the cut sides of the buns. Toast them on a hot skillet until golden brown and crispy. Set aside.
Heat the griddle. Heat a cast-iron skillet or griddle over medium-high until it is hot. Do not add oil; the fat in the meat is enough.
The Smash. Place a loose ball of cold ground beef onto the dry, hot griddle. Immediately press it down violently with a heavy, stiff spatula until it is a flat, 1/3-inch thick patty. Use a rolling pin handle on top of the spatula for extra leverage if needed.
Season. Liberally season the raw, smashed top side with salt and pepper.
The . Let it cook undisturbed for exactly 2 to 2.5 minutes . You should see a dark, crusty lace forming around the edges.
The Flip & Cheese. Use a sharp metal spatula to forcefully scrape underneath the patty, ensuring you retain the crust. Flip it. Immediately place a slice of American cheese on the hot crust.
Melt. Cook for 1 more minute until the cheese sags and melts. Remove from heat.
Assemble. Spread the sauce on the bottom bun. Add the lettuce, then the tomato. Place the hot, cheesy patty on top. Crown with the top bun and serve immediately.
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