Animal Style Smash Burger

Animal Style Smash Burger

Ingredients  

For the Animal Sauce:

• 3 tablespoons mayonnaise

• 1 tablespoon ketchup

• 2 teaspoons sweet pickle relish

• 1/2 teaspoon sugar

• 1/2 teaspoon distilled white vinegar

For the Sauce: Combine all ingredients in a small bowl, and stir to combine. Cover and refrigerate until ready to use (sauce is better and can be made in advance and refrigerated up to a week).

Meat For the Smash Burgers:

• 16 ounces fresh  80/20 beef with an added ribeye steak or alternatively ground lamb may also used

• 1 Tablespoon vegetable oil, divided

• 2 large onions, finely chopped (about 3 cups)

• Diamond Crystal salt

• 4 soft Hamburger buns, preferably Martins potato style brand

• Freshly ground black pepper

• 16 dill pickles chips, sweet and spicy

• 4  - 1/4 inch thick slices ripe tomato (optional, adds extreme slip factor)

• 4 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces

• 1/3 cup yellow mustard

• 8 slices deli-cut American cheese

Preparation

Meat for the Burgers:
Using moistened hands, form ground beef (or lamb)  into eight 2-ounce balls. Season generously with salt and pepper. Place in a bowl and keep ground meat cold until ready to use. Handle as gently as possible.
This step can also be done in advance and kept in the fridge for a few hours or frozen for several months. I use the frozen method to save time. Just make sure they are completely thawed and seasoned again lightly before using.  

The Caramelized Onions:
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt, reduce heat to medium-low, and cook, tossing and stirring occasionally, until onions are well browned, about 15 minutes. 

Once onions begin to sizzle heavily and appear dry, add 1-2 tablespoon water to skillet and stir to scrape up any browned bits. Continue cooking until water evaporates and onions start sizzling again, about 1 minute. Repeat process, adding more water a little at a time, until onions are very soft and dark brown. Transfer to a small bowl and set aside.

The Buns:
On a medium-high, preheated griddle or large skillet add a dash of oil and heat until shimmering. Place closed buns and warm about a minute on each side. 

Open buns and flip face down. Toast until dark brown around the edges, about 1 minute total. Arrange buns to a sheet pan and wipe out griddle or skillet. 

Spread sauce on bottom halves of each bun, then top each with 4 pickle slices, 1 slice tomato, and 1 lettuce leaf. Set aside.

The Smash Burgers:
In now-empty griddle or skillet, heat remaining oil over medium-high heat until lightly smoking. Add meat and smash each burger until about 1/8 to 3/6 inch thick. Do not pat or smash beyond the first 30 seconds, do not move them until well browned and crusty on bottom, about 2 minutes.
Using a spoon, spread 1 tablespoon mustard on raw side of each patty. Flip patties so the mustard side is down, and continue to cook for 1 minute. Top each patty with 1 slice of cheese. Divide caramelized onion evenly between four patties. Place the other four patties directly on top of the onion-topped patties. Transfer the burger stacks to prepared bottom buns. Close sandwiches, and serve immediately. If using tomatoes (slip factor will be higher) recommend wrapping the sandwiches to prevent messy slippage.

Urban Cowgill July 2025