Wally And Buck Recipe

Divide beef

Divide 1 lb ground beef into 8 equal portions (about 2 ounces each). Gently roll each portion into a loose ball. Do not overwork the meat — handle minimally to keep the texture tender.

Preheat griddle or skillet

Heat a large cast-iron griddle or heavy skillet over medium-high heat until very hot, about 5–7 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Smash patties

Place 2–3 beef balls on the hot griddle, leaving space between them. Immediately press each ball flat with a sturdy spatula or a burger press to about 1/4-inch thickness. Hold pressure for 10–15 seconds to create good contact and a caramelized crust.

Season

Sprinkle each smashed patty evenly with a light pinch of kosher salt and freshly ground black pepper (about 1/8–1/4 tsp per patty) immediately after smashing.

Cook & flip

Cook the patties, undisturbed, for 2–3 minutes until the edges are deeply browned and crisp. Using a thin metal spatula, scrape under the patty and flip. Cook the second side for about 45–60 seconds.

Add cheese

After flipping, place one slice of American cheese on each patty and let it melt for the remaining 45–60 seconds. For double-patty burgers, stack two cheesy patties on top of each other on the bun later.

Toast buns

While the patties cook, split the 4 buns and spread softened butter on the cut sides. Toast buttered sides on the griddle until golden brown, about 1–2 minutes. Remove and keep warm.

Prepare onions

If you prefer softened onions, place the thinly sliced yellow onion on the griddle for 1–2 minutes and toss until slightly translucent. Alternatively, use raw for a crunchy bite.

Assemble burgers

Spread about 1/2 tablespoon of the signature sauce on the bottom half of each toasted bun. Place two cheesy patties (or one, if preferred) on the sauce, add 2 pickle slices and a small handful (about 2 tablespoons) of prepared onions on top, then finish with the top bun brushed with sauce or left plain.

In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon sweet pickle relish, 1/4 teaspoon hot sauce (optional), 1/2 teaspoon fresh lemon juice and 1/8 teaspoon kosher salt until smooth. Taste and adjust seasoning — add more ketchup for sweetness, more mustard for tang, or more hot sauce for heat. Keep chilled until ready to use.

Serve patties hot on the assembled buns immediately. These smash burgers are best eaten right away while the exterior is crisp and the cheese is melty. Offer extra sauce and pickles on the side.