Smash-Style Burgers (No Burger Press Needed)

Divide the ground beef into 3-ounce portions and gently roll each into a ball.

Place each ball between two sheets of parchment paper (or cover the top with one sheet of parchment and place on a cutting board) and use the bottom of a heavy pot or pan to press it as thin as possible. The thinner the patty, the more you'll get that classic smash burger texture and crispy edges.

Transfer the patties to a sheet pan lined with parchment and refrigerate while you prepare the toppings.

Finely dice the onion and set aside.

Separate enough slices of American cheese for each patty.

Finely dice the pickles and add them to a small bowl.

Stir in the ketchup, mustard, mayonnaise, pickle juice, garlic powder, salt, and pepper. Mix until smooth and set aside.

Butter your burger buns.

Heat a cast-iron skillet (or any large skillet) over medium heat. Add a thin layer of neutral oil (Ex., canola or vegetable oil) and let it heat until shimmering.

Place a patty in the pan and cook for about 2 minutes. Since these patties are extremely thin, they'll cook through very quickly.

While the burger cooks, add the diced onions to the side of the pan and cook them in the beef fat until soft and translucent.

Flip the patty, top with a slice of American cheese, and cook for another 1–2 minutes, just until the cheese is melted.

While the cheese melts, place the buttered buns cut-side down in the pan and toast until golden brown.

Spread the burger sauce on both buns. Add 2–3 patties (they're intentionally thin), top with the cooked onions, and finish with any additional toppings you like, such as lettuce, tomato, or extra pickles. Serve immediately.