A great smash burger is all about the crust. Press the patty thin and hard on a screaming-hot surface to get those crispy, lacy edges.
Our version leans on smoky-sweet onions and a quick chipotle crema.
Stir the crema with the adobo and a pinch of salt. Set aside.
Divide the beef into 4 loose balls — don't pack them tight.
On a blazing-hot griddle, smash each ball flat with a spatula, season, and cook until the edges are lacy and crisp, about 2 minutes. Flip, add cheese, and cook 1 minute more.
Stack on toasted buns with the caramelized onion, chipotle crema, and pickles.
Pitmaster tip
Smash within 30 seconds of the beef hitting the griddle — once it starts to cook, you lose the crispy edges that make a smash burger great.
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From the Pit
