Smashburgers are fast and so easy, plus they don’t spatter like other burgers!
Heat a griddle or large cast-iron skillet over medium heat for several minutes. Take a square of heavy-duty aluminum foil and fold in half, then in half again, forming a square with four layers. Have a large can or small, heavy skillet at the ready.
Divide ground beef into four portions and gently form into four loosely packed balls. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
Brush the griddle with more butter and add 1 ball of beef. Immediately and carefully, press the aluminum foil down on the ball, with your palm, then form quickly with fingers around outside edges of the burger. Immediately place can or skillet over the foil and press down to even out the burger. Count to 10.
Remove the can or skillet and the foil, season the burgers and continue cooking, without moving the burgers, until the juices from the burger bubble up through the top and burger is well browned. Using a sharp, metal spatula, loosen the burger, then flip.
Add 2 slices of cheese and cover, cooking for an additional minute. Serve burger immediately with desired toppings, preferably the bacon and Smashburger sauce and repeat with the remaining beef.
Combine the mayonnaise, mustard and pickle brine in a small bowl. Set aside until ready to serve.
Of course, if you’re making double burgers, you’ll need more ground beef, cheese, bacon & condiments!