Smash Burger With Secret Sauce (Printable View)

Crispy, griddle-smashed beef patties topped with melty cheese and a tangy, creamy secret sauce.

# What You'll Need:

→ Smash Burgers

01 - 1 lb ground beef, 80/20 blend
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

→ 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 Make It:

01 - Combine mayonnaise, ketchup, yellow mustard, finely chopped dill pickles, white vinegar, garlic powder, smoked paprika and a pinch of cayenne in a small bowl. Whisk until homogenous, then refrigerate while you prepare the other components.
02 - Divide the ground beef into four equal portions (approximately 4 oz each). Gently form each portion into a loose ball without overworking the meat.
03 - Melt the unsalted butter in a skillet or on the griddle over medium heat. Place buns cut-side down and toast until golden brown; transfer to a plate and keep warm.
04 - Heat a cast iron skillet or griddle over high heat until very hot and just beginning to smoke; this high temperature creates the characteristic crisp edge.
05 - Place beef balls on the hot surface with space between them. Using a sturdy metal spatula or burger press, firmly smash each ball to a thin patty (about 1/4 inch). Immediately season with kosher salt and freshly ground black pepper.
06 - Cook patties undisturbed for 2 minutes until edges are deeply browned and crisp. Flip each patty, place a slice of American cheese on top, and cook for an additional 1 minute until the cheese is melted and the patty is cooked through.
07 - Spread the secret sauce generously on both cut sides of the toasted buns. On the bottom bun layer shredded lettuce, dill pickle chips and thinly sliced red onion. Top with the cheese-topped patty and cap with the top bun.
08 - Serve immediately while hot to preserve the contrast between crisp edges and juicy interior.

# Expert Tips:

01 -
  • The ultra-creamy, tangy sauce takes less than five minutes and makes every bite crave-worthy.
  • The contrast between the crispy burger edges and the soft, pillowy bun is pure magic every single time.
02 -
  • If you press the patties after the first 30 seconds, you’ll lose all that flavor-packed juice—smash once, then hands off.
  • Preheating the pan longer than you think necessary makes the difference between steam and sizzle.
03 -
  • Use two spatulas to smash for extra leverage—less wrist ache, more even patties.
  • For truly diner-style, skip toasting only if you can’t stand the mess—otherwise, buttered buns are the secret to next-level flavor.
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