Smash Burger with Special Sauce
Make the ultimate fast food-style smash burger at home with ultra-crispy lacey edges, melted American cheese, and a tangy special sauce — ready in under 20 minutes and clocking in at 620 calories per serving.
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10m
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Ingredients
- 1.5 lbs 80/20 ground beef, divided into 8 equal balls (3 oz each)
- 8 slices American cheese
- 4 brioche burger buns, split and toasted
- 1 tablespoon vegetable oil or beef tallow
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 cup shredded iceberg lettuce
- 8 thin slices ripe tomato
- 8 thin rings white onion
- 16 dill pickle chips
Instructions
- 1
Make the Special Sauce
In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white wine vinegar, garlic powder, onion powder, and smoked paprika until fully combined and smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve — the sauce can be made up to 3 days in advance.
- 2
Prepare the Beef Balls
Divide the ground beef into 8 equal portions (approximately 3 oz each) and loosely roll each into a ball without compacting the meat too firmly. Do not season yet — the seasoning happens right before smashing. Keep the beef balls refrigerated until your cooking surface is screaming hot, as cold meat smashes better and creates crispier edges.
- 3
Heat the Cooking Surface
Place a large cast-iron skillet or flat-top griddle over high heat and allow it to preheat for at least 3–4 minutes until it begins to lightly smoke. Add the vegetable oil or beef tallow and swirl to coat. The surface must be extremely hot to achieve the Maillard reaction that gives smash burgers their signature crispy, lacey crust.
- 4
Smash and Season
Working in batches of 2–4 balls (do not crowd the pan), place the beef balls onto the hot surface. Immediately place a piece of parchment paper over each ball and use a heavy metal spatula or burger press to smash each ball flat to about 1/4-inch thickness using firm, even pressure. Season each patty generously with kosher salt and black pepper immediately after smashing.
- 5
Cook the First Side
Leave the patties completely undisturbed for 2–2.5 minutes. Do not move, press, or touch them. You will see the edges turn brown and crispy with a lacey, caramelized crust forming on the underside. The top surface should look mostly gray, which signals they are ready to flip.
- 6
Flip and Add Cheese
Use the spatula to scrape under each patty, releasing all the caramelized crust from the pan in one firm motion — this crust is the essence of the smash burger. Flip each patty, then immediately place a slice of American cheese on top of each one. Cook for an additional 45–60 seconds until the cheese is fully melted and the second side is cooked through.
- 7
Stack the Double Patties
For a double smash burger, use a spatula to stack one cheesy patty directly on top of another cheesy patty while still on the hot surface, allowing the cheese to bond them together. This double-stack is the classic fast food format. Remove from heat immediately after stacking.
- 8
Toast the Buns
While cooking the burgers, toast the split brioche buns cut-side down in a separate dry skillet over medium heat, or on the same griddle in a cleared spot, for about 1–2 minutes until golden brown. Toasted buns prevent sogginess and add structural integrity to the burger.
- 9
Assemble the Burgers
Spread a generous tablespoon of special sauce on both the top and bottom toasted bun. On the bottom bun, layer pickle chips, white onion rings, and tomato slices. Place the double-stacked cheesy patty on top, then add shredded iceberg lettuce. Cap with the sauced top bun, pressing gently. Serve immediately while the cheese is still melted and the buns are warm.
Chef's Tips
The keys to a great smash burger are: (1) Use 80/20 ground beef — leaner meat won't deliver the same flavor or crust. (2) Your pan MUST be ripping hot before the beef touches it. (3) Smash quickly and firmly within the first 10 seconds of contact. (4) Never smash after the initial press or you'll squeeze out precious juices. American cheese melts best, but a thin slice of cheddar also works. For an even more authentic fast food experience, steam the buns by placing them over the patties for the last 30 seconds of cooking.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this smash burger with special sauce
How long does it take to make Smash Burger with Special Sauce?
The listed total time is 20 minutes. Prep time is 10 minutes and cooking time is 10 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Smash Burger with Special Sauce recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Smash Burger with Special Sauce recipe?
The listed difficulty level is easy.