Smash Burgers with Special Sauce
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Smash burgers have become a sensation for good reason — the smashing technique creates an incredible caramelized crust on thin patties that no thick burger can match. The key is a screaming-hot cast iron pan, 80/20 beef for enough fat, and smashing the ball flat the moment it hits the surface. Double up the patties for a classic double smashburger experience. The special sauce — a tangy mayo-mustard-ketchup blend with pickle relish — ties everything together just like a great diner burger.
Ingredients
Burgers
- 1.5 lbs 80/20 ground beef, divided into 3 oz balls
- Salt and pepper
- 8 slices American cheese
- 8 potato rolls or brioche buns, toasted
Special Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle relish
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Toppings
- Shredded iceberg lettuce
- Tomato slices
- Dill pickle slices
- Thinly sliced white onion
Instructions
- Mix all special sauce ingredients; refrigerate until ready to use
- Heat cast-iron skillet or griddle over HIGH heat until very hot
- Working in batches, place 2 beef balls in the hot pan
- Immediately smash each ball as flat as possible with a sturdy spatula
- Season with salt and pepper
- Cook 2 minutes until edges are deeply browned and caramelized
- Flip, add a slice of cheese immediately, and cook 30 more seconds
- Double up patties for double smashburgers
- Toast buns cut-side down in pan for 30 seconds
- Assemble with sauce on both buns, lettuce, burger, pickles, onion, and tomato
Notes
The pan must be VERY hot before the beef hits it — this is where the crust forms. Don't smash twice; smash hard once immediately and then leave it alone.
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