1. Prepare the Patties

• Divide the ground beef into 8 equal portions (about 3 oz each).

• Roll loosely into balls—do not pack tightly.

• Cover and refrigerate for at least 30 minutes (or up to 1–2 days).

2. Make the Sauce

• In a small bowl, whisk together mayonnaise and yellow mustard.

• Set aside in the fridge.

3. Prep Toppings and Buns

• Shred lettuce finely and remove any wilted leaves.

• Slice tomato, onion, and pickles.

• Slice buns and butter the inner sides.

• Toast buns on a skillet or griddle over medium heat until golden brown. Set aside.

4. Cook the Smash Patties

• Heat a cast iron skillet or griddle to medium-high heat (should be smoking hot).

• Place 2–4 meat balls on the hot surface.

• Place a square of parchment paper on each and press firmly down with a burger press or sturdy spatula until flat (⅓-inch thick).

• Remove parchment and season with salt, pepper, and garlic powder.

• Spread ½ tsp of sauce on each patty.

• Cook for 2 minutes until juices rise and edges brown.

• Flip with a firm spatula scraping underneath to keep the crust intact.

• Cook for another minute.

• Place cheese on one patty, then stack with a second patty.

• Repeat for all patties.

5. Assemble the Smash Burgers

• Spread sauce on the bottom bun.

• Add 3 pickle slices, a handful of shredded lettuce, 2 tomato slices, and onion rings.

• Add the double patty and close with top bun.

• Serve hot.