Juicy, Smash-Style Perfect Burger Recipe | Chef Joshua Weissman
Discover the secret to making the perfect, juicy burger at home. Joshua Weissman breaks it down step-by-step in this ultimate burger guide.
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Cooking tools:
- Mandoline
- Kitchen scale
- Microplane
- Cast iron skillet
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Plate
- Serving platter
- Kitchen timer
Ingredients
- 2 dill pickles, finely diced
- 2 Tbsp (28g) unsalted butter
- ½ sweet onion, medium dice
- ¾ cup (175g) mayo
- ½ cup (120g) ketchup
- ¼ cup (80g) Dijon mustard
- 1 Tbsp (7g) thinly sliced chives
- 2 cloves garlic, finely grated
- 1 Tbsp (14mL) Worcestershire sauce
- Kosher salt
- pepper
- 4 Big Marty’s White Seeded Buns
- Unsalted butter, softened
- 1 lb (450g) 75% ground beef, rolled into eight 2 oz balls
- ½ sweet onion, very thinly sliced on a mandoline
- 8 slices American cheese
- 2 medium sized dill pickles, sliced lengthwise into ¼” (6mm) planks
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