Vy Smash Burger Recipe

Portion and loosely shape

Divide the wagyu ground beef into two 4 oz (approximately 113 g) balls. Handle gently and do not overwork—keep the meat loosely packed for optimal smash texture.

Preheat griddle/skillet

Place a heavy cast-iron griddle or large skillet over medium-high heat and allow it to get very hot, about 4–6 minutes. Add 1 tablespoon neutral oil and spread to coat the cooking surface.

Season the top

Lightly season the top (exposed side) of each meat ball with a pinch of kosher salt and a little freshly ground black pepper just before smashing. Reserve remaining salt/pepper for after the smash.

Smash the patties

Place a meat ball on the hot griddle and immediately press down firmly with a heavy flat spatula or a burger press (use a second spatula on top to apply pressure) until the patty is paper-thin, roughly 1/4-inch thick. Hold pressure for 10–15 seconds to create maximum contact for a deep crust. Repeat for the second patty, leaving space between them.

Season the cooked side

Cook the patties without moving for 2–3 minutes until the edges are deeply browned and crisp. Sprinkle a small pinch of kosher salt and a little black pepper on the cooked (exposed) side while the first side cooks.

Flip and cheese

Using a thin metal spatula, scrape and flip each patty carefully. Immediately place one slice of American cheese on each patty so it begins to melt. Cook the second side for 45–60 seconds until the cheese is melted and the patty is cooked through (smash patties cook quickly).

Prepare onion

While the patties cook, finely dice about 1/4 cup yellow onion. Keep chilled if you prefer a sharper bite, or briefly sauté in the pan edges for 30–45 seconds if you want a milder flavor.

Toast buns

Spread 1 teaspoon softened butter on cut sides of the two burger buns. Place buttered sides down on the hot griddle for 20–45 seconds, pressing lightly until golden and toasted. Remove and set aside.

Assemble the smash burger

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun. Place one cheesed smash patty on the mayo, then stack the second cheesed patty on top (for a double). Sprinkle the diced yellow onion evenly over the top patty. Finish with the top bun.

Serve

Serve immediately while hot so the cheese is melty and the edges remain crispy. Provide ketchup or pickles on the side if desired.