Homemade Smash Burgers

In a small bowl, whisk together ketchup, mayonnaise, sweet pickle relish, vinegar, white sugar, and granulated garlic. Season generously with salt and freshly ground black pepper. Cover and refrigerate until ready to use. (Prep time: 5 minutes)

Divide the cold ground beef into 4 equal portions. Gently roll each portion into a ball, being careful not to overwork the meat. Return the beef balls to the refrigerator until needed to maintain their cold temperature. (Prep time: 5 minutes)

Butter the cut sides of each hamburger bun with softened butter. Set aside. (Prep time: 2 minutes)

Heat a large cast iron skillet or non-stick pan over medium-high heat until it is very hot. If using a non-stick pan, add a small amount of vegetable oil. (Prep time: 3 minutes)

Place two beef balls onto the hot skillet, leaving some space between them. Immediately smash each ball flat using a burger press, the bottom of a heavy skillet, or a sturdy spatula. Press firmly and hold for about 1 minute to ensure maximum contact with the hot surface. Season generously with salt and pepper. (Cook time: 1 minute per side)

Cook the smash burgers until a deep, rich crust forms on the bottom, about 2-3 minutes. Flip the burgers carefully and continue cooking until the other side is nearly cooked through. (Cook time: 2-3 minutes)

Top each burger with a slice of Cheddar or Colby cheese. Move the burger aside and place the buttered buns, butter-side down, in the skillet to toast until golden brown and crispy, about 1-2 minutes. Continue cooking the burgers until the cheese is melted and the meat reaches an internal temperature of 160 degrees F (70 degrees C), about 1-2 minutes. (Cook time: 1-2 minutes)

Remove the toasted buns to a plate. Place a cheesy smash burger on the bottom bun, top with a generous spread of the special sauce, and arrange a few slices of red onion on top. Finish with the top bun and serve immediately. (Assembly time: 2 minutes)