Classic Smash Burger

Method

1. Divide the 1.5 lbs of ground beef into 4 loose balls of about 6 ounces each; do not pack or knead the meat, just gently shape it so it stays tender.
2. Heat a large cast iron skillet or flat griddle over high heat for 5 minutes until a drop of water sizzles and skips across the surface immediately.
3. Brush the cut sides of the 4 buns with the softened butter and toast them cut-side down on the hot griddle for 1 minute until golden, then set aside.
4. Place 2 beef balls on the hot griddle spaced apart, top each with 2 tablespoons of diced onion, then press a spatula or a smash-burger press firmly down for 10 seconds to flatten each ball into a thin 5-inch patty.
5. Season the smashed patties immediately with salt and pepper, then let them cook undisturbed for 2 minutes until deeply browned and crispy on the edges.
6. Flip each patty in one motion using a sturdy metal spatula, scraping up all the crispy crust, and immediately top with a slice of American cheese.
7. Cook the second side for 1 to 2 more minutes until the internal temperature reads 160F on a meat thermometer inserted into the center and the cheese has melted.
8. Repeat the smashing process with the remaining 2 beef balls and onion.
9. Spread the toasted bun bottoms with the ketchup-mayo sauce, then layer on shredded lettuce and 2 pickle chips per burger.
10. Stack the cheesy smashed patty on top, close with the bun lid, and serve immediately while the crust is still crackly.