Ultimate Smash Burgers: Crispy Lace Edges & Juicy Center

Ingredients Checklist (Tap as You Prep)

• 1 ½ lbs (680g) freshly ground 80/20 chuck beef, divided into 8 loose 3-oz balls (kept ice-cold)
• 1 large yellow onion, shaved paper-thin for Oklahoma-style lacy onion edges
• 8 slices sharp American or aged cheddar cheese
• 4 keto brioche buns or toasted potato buns, brushed with melted butter
• 1 ½ teaspoons coarse kosher salt + 1 teaspoon freshly cracked black pepper + ½ teaspoon garlic powder
• 1 cup shredded iceberg lettuce + 12 crinkle-cut dill pickle chips
• Smash Sauce: ⅓ cup light mayo or Greek yogurt, 1 tablespoon yellow mustard, 2 tablespoons minced dill pickle, 1 teaspoon pickle brine, and ½ teaspoon smoked paprika
• 1 teaspoon neutral high-smoke-point avocado oil (for rubbing the dry cast-iron griddle)

Step-by-Step Cooking Instructions

1. Whisk Sauce & Keep Beef Ice-Cold: Whisk the Smash Sauce ingredients in a small bowl. Divide the cold 80/20 chuck into 8 loose 3-oz balls without over-working the meat so the fat stays solid until it hits the iron.
2. Heat Cast-Iron to 450°F Smoking Hot: Preheat a heavy cast-iron skillet or flat griddle over high heat for 5 minutes until wisps of smoke rise. Toast the buttered buns face-down for 45 seconds first and set aside.
3. Place & Smash Paper-Thin: Place 2–4 beef balls onto the dry hot iron, top each with a mound of paper-thin shaved onions, and press down with maximum force using a stiff metal spatula and parchment square until the edges are lacy and paper-thin.
4. Crust for 2 Minutes & Scrape Clean: Season generously with kosher salt, black pepper, and garlic powder. Sear undisturbed for 2 minutes until deep mahogany Maillard crust forms, then slide a sharp metal scraper flat under the crust to flip.
5. Melt Cheese & Stack Double: Immediately lay a slice of cheese on each flipped patty, cook 45 seconds more, stack two patties per bun over shredded lettuce and pickles, and crown with Smash Sauce.