• Start by mixing your dressing. You can also make a Thousand Island dressing instead if you prefer.
• Weigh out the meat into 80-gram patties and roll them into balls.
• Finely chop your onion.
• Turn up your pan to the highest possible heat. If you have a plancha, a griddle, or a grill plate, it is preferable - as it is easier to remove the "smash iron" since there isn't a rim like on the pan.
• When it's hot, add oil. Give it about 30 seconds to heat up.
• Add the meatballs and flatten them with a burger press. If you don't have one, you can use the bottom of a coffee cup or even a pot. The most important thing is that the meat is flattened to about 2-3 mm thickness.
• Remove the press and season the meat with salt and pepper.
• Flip the meat after about 50 seconds.
• Place two slices of cheese on top of the patties while they are still in the pan.
• Remove the patty after 50 seconds and place it on a cutting board while it rests and the rest of the cheese melts.
• If you have cooked multiple patties at once, just stack them on top of each other while they rest - either 2 or 3, it's up to you.
• Slice the buns in half and toast the bread on the inside, either on a toaster or in the pan.

Presentation

• Now it's time to assemble:
• Place the bottom bun on a plate.
• Put the patties on the bottom without dressing or anything underneath.
• Put a large tablespoon of dressing on top and spread it if necessary.
• Add mustard and ketchup and mix it around so you get some in every bite.
• Then distribute the pickle slices on top.
• Add 1 large tablespoon of onions on top and then the top bun.
• Jesper serves his smashburger with homemade potato chips seasoned with onion powder and salt. You can also use fries.