Smash Burger With Secret Sauce (Print Version)

Juicy smashed beef patties with melty cheese and tangy creamy secret sauce for diner-style, craveable burgers.

# What You'll Need:

→ For the Smash Burgers

01 - 1 lb ground beef (80/20 blend), divided into four 4-oz portions
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 4 slices American cheese
05 - 4 soft burger buns
06 - 2 tbsp unsalted butter
07 - 1 small red onion, thinly sliced
08 - 1 cup shredded iceberg lettuce
09 - 8 dill pickle chips

→ For the Secret Sauce

10 - 1/3 cup mayonnaise
11 - 1 1/2 tbsp ketchup
12 - 1 tbsp yellow mustard
13 - 1 tbsp finely chopped dill pickles
14 - 1 tsp white vinegar
15 - 1/2 tsp garlic powder
16 - 1/4 tsp smoked paprika
17 - Pinch cayenne pepper (optional)

# How to Prepare:

01 - Whisk mayonnaise, ketchup, yellow mustard, chopped dill pickles, white vinegar, garlic powder, smoked paprika and a pinch of cayenne in a small bowl until smooth. Chill or set aside while proceeding.
02 - Divide the ground beef into four equal portions and loosely form each into a compact ball without overworking to preserve juiciness.
03 - Heat a skillet or griddle over medium, melt the butter, then place buns cut-side down and toast until golden-brown; remove and keep warm.
04 - Bring a cast-iron skillet or griddle to very high heat until it is smoking lightly to ensure immediate sear.
05 - Arrange the beef balls on the hot surface with space between them; using a metal spatula or press, firmly smash each ball to about 1/4-inch thickness, then season with salt and pepper.
06 - Cook the smashed patties without moving for approximately 2 minutes until edges are deeply browned and crisp, then flip each patty.
07 - Immediately top each flipped patty with a cheese slice and cook for an additional 1 minute to melt the cheese and finish cooking through.
08 - Spread secret sauce on both bun halves, layer shredded lettuce, dill pickle chips and sliced red onion on the bottom bun, place the cheesy patty on top and cap with the toasted top bun.
09 - Serve the burgers immediately while hot for best texture and flavor.

# Expert Advice:

01 -
  • The secret sauce is the kind of tangy-creamy magic you’ll find yourself putting on everything after trying it here.
  • All you need is a hot skillet and a little enthusiasm—no grill required for seriously juicy burgers with shatteringly crisp edges.
02 -
  • If you crowd the pan, the patties will steam instead of crisp—give them space and cook in batches if needed.
  • Smashing the patties while the beef is still cold keeps them from sticking and helps them hold their shape.
03 -
  • Use two spatulas if needed to really press the patties flat for extra crispy edges.
  • Sneak a little extra vinegar into the sauce when you want a brighter punch—it wakes up the whole burger.
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