Hello World KitchenBeta
Crispy, lacy-edged double beef patties smashed to perfection, topped with melted American cheese, and slathered in a tangy secret sauce, all nestled in a toasted, buttered brioche bun.
Ingredients
Secret Sauce
- 0.5 cup Mayonnaise — Full fat preferred
- 2 tablespoons Ketchup
- 1.5 tablespoons Sweet pickle relish
- 1 teaspoon Dijon mustard
- 0.5 teaspoon White vinegar
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Smoked paprika
Burgers
- 16 ounces Ground beef (80/20) — Divided into 8 loose 2-ounce balls; keep cold
- 1.5 teaspoons Kosher salt — For seasoning patties
- 1 teaspoon Black pepper — Freshly ground
- 8 slices American cheese — Deli sliced preferred
- 4 whole Brioche buns — Sliced
- 2 tablespoons Unsalted butter — Softened, for toasting buns
- 1 cup Iceberg lettuce — Finely shredded
- 0.5 cup Dill pickle chips — Drained
Instructions
-
In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, Dijon mustard, white vinegar, garlic powder, and smoked paprika. Cover and refrigerate until ready to use.
~5 minMaking the sauce ahead of time allows the flavors to meld together. -
Gently form the cold ground beef into 8 loose 2-ounce balls. Do not overwork the meat. Keep them in the refrigerator until right before cooking.
~5 minKeeping the meat cold and loose ensures maximum juiciness and helps create those lacy, crispy edges. -
Heat a large cast iron skillet or griddle over medium-high heat until very hot. Spread softened butter on the cut sides of the brioche buns and toast them on the skillet until golden brown, about 1-2 minutes. Remove and set aside.
~2 minWatch the buns closely as brioche can burn quickly due to its high sugar and fat content. -
Place 2 to 4 beef balls onto the hot skillet (depending on the size of your pan). Immediately place a square of parchment paper over a ball and use a heavy spatula or smashburger press to firmly press straight down until the patty is very thin. Peel off the parchment paper. Repeat for the other balls. Season the patties generously with salt and pepper.
~2 minThe parchment paper prevents the meat from sticking to your spatula. -
Cook undisturbed until the edges are dark brown and crispy, and juices start bubbling up through the patty, about 2 minutes. Scrape firmly under the patty with a sharp metal spatula to keep the crust intact, and flip.
~2 minA drywall scraper or heavy-duty beveled spatula works wonders for scraping up the crust. -
Immediately place a slice of American cheese on each patty. Cook for 1 more minute until the cheese is completely melted and the burger is cooked through.
~1 minStack one patty on top of another in the pan to create a double patty, making it easier to transfer to the bun. -
To assemble, spread a generous amount of secret sauce on the bottom bun. Add shredded lettuce and pickles. Place the double patty stack on top. Spread a little more sauce on the top bun, close the burger, and serve immediately.
~3 minPutting the sauce and lettuce on the bottom bun protects the bread from getting soggy from the meat juices.
Nutrition
Equipment
- Cast iron skillet or flat top griddle
- Heavy stainless steel spatula
- Parchment paper (cut into small squares)
- Small mixing bowl
- Meat thermometer
Tips & Storage
- Ensure your skillet is smoking hot before adding the beef balls. This is crucial for the Maillard reaction that creates the crust.
- Do not press the patties again after the initial smash, as this will squeeze out all the delicious juices.
- Using 80/20 ground beef is essential; leaner beef will dry out when smashed.
- Storage: Smashburgers are best enjoyed immediately. Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet, though they will lose their crispy edges. Store leftover secret sauce in the fridge for up to 1 week.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
