Smash Burger with Secret Sauce (Printable Version)

Crispy-edged smash burgers with melty cheese and a tangy, ultra-creamy secret sauce.

# Ingredient List:

→ For the Smash Burgers

01 - 1 lb (450 g) ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 4 slices American cheese (or cheddar)
05 - 4 soft burger buns
06 - 2 tbsp unsalted butter (for toasting buns)
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 of cayenne pepper (optional)

# Directions:

01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, chopped pickles, vinegar, garlic powder, smoked paprika, and cayenne pepper. Set aside or chill until ready to use.
02 - Divide the ground beef into 4 equal portions (about 4 oz each) and gently roll into loose balls. Do not overwork.
03 - Melt butter in a skillet or on a griddle over medium heat. Place the buns cut-side down and toast until golden brown. Set aside.
04 - Heat a cast iron skillet or griddle over high heat until very hot. Place the beef balls on the hot surface, leaving space between each.
05 - Using a sturdy spatula or burger press, firmly smash each ball into a thin patty (about 1/4-inch thick). Season with salt and pepper.
06 - Cook without moving for 2 minutes until edges are crisp and deeply browned. Flip the patties, immediately top with cheese, and cook 1 minute longer until cheese melts.
07 - Spread secret sauce generously on both sides of each bun. Layer shredded lettuce, pickles, and onion on the bottom bun. Top with the cheesy patty, then cap with the top bun.
08 - Serve immediately while hot and juicy.

# Expert Tips:

01 -
  • This secret sauce is so tangy and creamy it might just become your new fridge staple.
  • The crunchy, lacy burger edges give every bite that irresistible diner kick you can’t get from takeout.
02 -
  • The first time I tried smashing patties, I used a flimsy spatula—mistake—so use something heavy and sturdy.
  • Resting the sauce lets all the flavors meld and pop in a way you’ll absolutely notice in the final burger.
03 -
  • Smash right after the beef hits the pan, not a second later, for maximum crust.
  • Sneak a little more sauce onto the bottom bun for extra flavor payoff in every bite.
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