Ultimate Secret Sauce Smashburgers
Crispy, lacy-edged beef patties smashed on a hot griddle, topped with melty American cheese, fresh veggies, and a tangy, savory secret sauce, all housed in a toasted potato bun.
Equipment
- Cast-iron skillet or griddle
- Heavy, stiff metal spatula
- Parchment paper (cut into small squares)
- Small mixing bowl
Ingredients
Secret Sauce
- 0.5 cup Mayonnaise — Full fat preferred
- 2 tablespoons Ketchup
- 1 tablespoon Sweet pickle relish
- 1 teaspoon Yellow mustard
- 0.5 teaspoon White vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika — Sweet or smoked
Smashburgers
- 1 lb Ground beef (80/20) — Divided into 8 loose 2-ounce balls
- 1 teaspoon Kosher salt — For seasoning
- 0.5 teaspoon Black pepper — Freshly ground
- 4 whole Potato buns — Sliced
- 2 tablespoons Unsalted butter — Softened, for toasting buns
- 4 slices American cheese — Or up to 8 slices if you prefer cheese on every patty
- 1 cup Iceberg lettuce — Shredded
- 4 slices Tomato — Thinly sliced
- 0.25 cup White onion — Finely diced
- 16 pieces Dill pickle chips — Hamburger dills
Secret Sauce
| 0.5 cup | Mayonnaise | Full fat preferred |
| 2 tablespoons | Ketchup | |
| 1 tablespoon | Sweet pickle relish | |
| 1 teaspoon | Yellow mustard | |
| 0.5 teaspoon | White vinegar | |
| 0.5 teaspoon | Garlic powder | |
| 0.5 teaspoon | Onion powder | |
| 0.25 teaspoon | Paprika | Sweet or smoked |
Smashburgers
| 1 lb | Ground beef (80/20) | Divided into 8 loose 2-ounce balls |
| 1 teaspoon | Kosher salt | For seasoning |
| 0.5 teaspoon | Black pepper | Freshly ground |
| 4 whole | Potato buns | Sliced |
| 2 tablespoons | Unsalted butter | Softened, for toasting buns |
| 4 slices | American cheese | Or up to 8 slices if you prefer cheese on every patty |
| 1 cup | Iceberg lettuce | Shredded |
| 4 slices | Tomato | Thinly sliced |
| 0.25 cup | White onion | Finely diced |
| 16 pieces | Dill pickle chips | Hamburger dills |
Instructions
-
In a small bowl, whisk together all the Secret Sauce ingredients until well combined. Cover and refrigerate until ready to use. (Making this ahead allows the flavors to meld).
~5 minThe sauce can be made up to a week in advance. -
Divide the ground beef into 8 equal portions (about 2 ounces each). Gently roll them into loose balls. Do not pack the meat tightly; keeping it loose helps create the jagged, crispy edges.
~5 minKeep the meat cold in the refrigerator until right before you cook. -
Butter the cut sides of the potato buns. Heat your cast-iron skillet or griddle over medium heat. Toast the buns until golden brown, about 1-2 minutes. Remove and set aside.
~2 min -
Increase the heat to medium-high or high until the skillet is smoking hot. Place 2 to 4 beef balls on the skillet (depending on size). Immediately place a square of parchment paper over a ball, and use your stiff spatula to press down firmly until the patty is very thin (about 1/4-inch thick). Repeat for the others in the pan. Discard the parchment paper.
~1 minPressing early prevents juices from escaping. The parchment paper stops the meat from sticking to your spatula. -
Season the patties generously with kosher salt and black pepper. Let them cook undisturbed until the edges are deeply browned and crispy, and juices start bubbling through the top, about 2 minutes.
~2 min -
Use your stiff spatula to scrape firmly under the patty, making sure to keep the crispy crust attached. Flip the patties. Place a slice of American cheese on half of the patties. Cook for 1 more minute, then stack a bare patty on top of a cheese-covered patty.
~1 minAmerican cheese is crucial here for its unparalleled melting qualities. -
Assemble the burgers: Spread a generous amount of secret sauce on the bottom bun. Top with shredded lettuce, a slice of tomato, pickles, and diced onion. Place the double patty stack on top. Spread a little more sauce on the top bun, and close the sandwich. Serve immediately.
~4 minBuilding the toppings on the bottom bun protects the bun from getting soggy from the meat juices.
Tips & Storage
- Ventilation is key! Smashing burgers on a hot cast iron will create a lot of smoke, so turn on your range hood or open a window.
- Do not season the beef before forming the balls. Salt extracts moisture and cross-links proteins, which makes for a dense, sausage-like burger. Season only right after smashing.
- For extra lacy edges, use a second spatula or a heavy tool (like a meat mallet) to press down on the main spatula while smashing.
- Storage: Smashburgers are best enjoyed immediately. Leftover patties and buns should be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet over medium heat until warmed through.