Description
Ultimate Smash Burger with Special Sauce
This Ultimate Smash Burger is juicy, crispy, and packed with flavor! Made with double beef patties, crispy bacon, melty cheese, and a creamy special sauce, this burger will take your homemade burger game to the next level.
Ingredients:
For the Burger Patties:
1 lb ground beef (80/20 blend for juiciness)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
For the Special Sauce:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon relish
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
Other Ingredients:
4 slices cheddar cheese
4 slices crispy bacon
2 brioche burger buns
¼ cup shredded lettuce
2-3 pickle slices per burger
1 tablespoon butter (for toasting buns)
Instructions:
Prepare the Sauce: Mix all sauce ingredients in a bowl and refrigerate for 15 minutes.
Make the Smash Patties:
Divide ground beef into 4 equal portions and roll them into loose balls.
Heat a cast-iron skillet or griddle over high heat.
Place a beef ball onto the hot skillet and smash it down with a spatula until thin.
Cook for 1-2 minutes per side, flipping once a crispy crust forms.
Melt the Cheese: Place a slice of cheddar cheese on each patty and let it melt while cooking.
Toast the Buns: Spread butter on brioche buns and toast them on the skillet until golden brown.
Assemble the Burger:
Spread special sauce on the bottom bun.
Stack one cheesy smash patty, then another patty on top.
Add crispy bacon, pickles, lettuce, and more sauce.
Place the top bun and press gently.
Serve & Enjoy: Grab a napkin because this burger is juicy, cheesy, and messy in the best way!
This epic smash burger is better than any fast food joint! Try it at home and let me know how it turns out!
Step-by-Step Guide
Follow these detailed steps for the perfect smash burger. First, ensure your ground beef is cold. Divide it into four 4-ounce balls. Heat your cast-iron skillet or flat-top griddle over high heat until it’s extremely hot—a drop of water should sizzle and evaporate instantly. Do not add oil. Place two beef balls in the skillet, leaving space. Immediately use a sturdy, flat spatula and a second tool (like another spatula or a heavy spoon) to press down firmly on each ball. Smash them into thin, even patties, pressing for a full 10 seconds to ensure maximum contact with the hot surface. Season the tops generously with your salt, pepper, and garlic powder mix. Cook for about 90 seconds until the edges are brown and crispy. Flip, immediately add cheese, and cook for another 60-90 seconds. Repeat for the remaining patties.
Serving Suggestions
Serve your Ultimate Smash Burger immediately with a side of crispy french fries, sweet potato fries, or onion rings. For a lighter option, pair it with a simple side salad or coleslaw. A cold craft beer, milkshake, or classic soda are perfect beverage pairings to cut through the richness. Have plenty of napkins on hand!
How-to Summary
To summarize: 1) Mix and chill the special sauce. 2) Form cold beef into loose balls. 3) Heat a dry skillet until very hot. 4) Smash each ball into a thin patty and season. 5) Cook until a crispy crust forms, flip, and add cheese. 6) Toast buttered buns. 7) Assemble with sauce, double patties, bacon, pickles, and lettuce.
Frequently Asked Questions
Can I use a different type of ground beef?
An 80/20 blend (80% lean, 20% fat) is essential for juicy, flavorful patties that develop a good crust. Leaner blends will result in dry burgers.
What if I don’t have a cast-iron skillet?
A heavy-duty non-stick skillet or a flat griddle pan will work. The key is using high heat and a surface that retains temperature well when the cold meat hits it.
How do I prevent the patty from sticking to my spatula?
Place a small square of parchment paper between the beef ball and your spatula before smashing. This prevents sticking and makes cleanup easier.
Can I make the sauce ahead of time?
Absolutely. The special sauce can be made up to 3 days in advance. Storing it in the fridge allows the flavors to meld together beautifully.
Why is my burger not getting a crispy crust?
This is usually due to insufficient heat or overcrowding the pan. Ensure your skillet is screaming hot before adding the meat, and don’t cook more than two patties at a time in a standard skillet.
Common Mistakes to Avoid
- Using warm or over-handled meat, which makes patties tough.
- Not getting the cooking surface hot enough before smashing.
- Pressing down on the patties after the initial smash, which squeezes out precious juices.
- Flipping the patties multiple times. Flip only once to build the perfect crust.
- Using buns that are too soft or large, which can overwhelm the thin, crispy patties.
Conclusion
Mastering the Ultimate Smash Burger is about technique: high heat, a firm smash, and minimal fuss. The result is a spectacular homemade burger with an unbeatable combination of crispy, cheesy, and creamy textures. This recipe proves you can easily surpass any restaurant version. Gather your ingredients, fire up the skillet, and get ready to enjoy the best burger you’ve ever made.