Smash Burger Recipe with Easy Sauce

Equipment Needed

• Cast-iron skillet or flat-top steel griddle (Crucial for high heat retention)

• Heavy metal burger press or a sturdy flat spatula (along with a second spatula or wooden spoon to press down)

• Parchment paper square (Prevents the raw meat from sticking to your press)

• Sharp, stiff metal spatula/scraper (Essential for getting under that caramelized crust without tearing it)

Ingredients

For the Secret Burger Sauce

• $\frac{1}{2}$ cup mayo (preferably full-fat)

• 2 tbsp yellow mustard

• 2 tbsp sweet pickle relish

• 1 tbsp ketchup

• $\frac{1}{2}$ tsp garlic powder

• $\frac{1}{2}$ tsp onion powder

• $\frac{1}{2}$ tsp smoked paprika

• $\frac{1}{2}$ tsp splash of dill pickle juice

• Pinch of cayenne pepper (optional, for mild warmth)

For the Burgers

• 1.5 lbs ground beef (80/20 Chuck is mandatory — 80% lean, 20% fat creates the crust without burning)

• 1 tsp kosher salt

• $\frac{1}{2}$ tsp freshly cracked black pepper

• 4 soft Brioche buns or Potato buns

• 8 slices American cheese (It melts seamlessly, creating the classic diner texture)

• 2 tbsp unsalted butter (for toasting buns)

• 1 small yellow onion, razor-thinly shaved (optional, for Oklahoma-style smash)

• Dill pickle chips & crisp iceberg lettuce (for assembly)

Intensity & Cooking Phase Breakdown

Smash burgers cook extremely fast. Read through the heat levels and timing before turning on your stove so you aren’t caught off guard

Step-by-Step Instructions

Step 1: Whip Up the Sauce

1. In a small bowl, combine the mayo, yellow mustard, sweet pickle relish, ketchup, garlic powder, onion powder, smoked paprika, pickle juice, and cayenne pepper.

2. Whisk until smooth. Cover and chill in the fridge while preparing the rest of the meal. (Making this ahead gives the flavors time to meld.)

Step 2: Portion the Beef (Do Not Overwork!)

1. Divide your 1.5 lbs of 80/20 ground beef into 8 equal portions (roughly 3 oz or 85g each).

2. Gently roll each portion into a loose ball. Intensity warning: Do not pack or knead the meat tightly like a meatball. Keep it loose so the fats render rapidly when smashed.

3. Place the beef balls on a plate and chill in the fridge for 10 minutes before cooking. Cold beef hitting a screaming-hot pan enhances the sear.

Step 3: Toast the Buns

• Heat Intensity: Medium-High

1. Melt 2 tablespoons of butter on your cast-iron skillet or griddle.

2. Place the brioche buns face-down in the butter for 45–60 seconds until golden brown and crispy around the edges.

3. Move buns to serving plates and spread a generous spoon of secret sauce on both top and bottom buns. Set aside.