Easy recipe for Smash Burgers With House Sauce in 15 Mins
Make the best Smash Burgers With House Sauce! Our easy recipe creates juicy, crispy patties every time, delivering that classic diner flavor right in your kitchen. Discover the secret to this classic speedy meal that's perfect for any day of the week.
Ingredients
- 1.5 lbs ground beef 80/20 lean to fat ratio recommended
- 4 burger buns brioche or potato buns work great
- 4 slices American cheese
- 1 tbsp high-smoke point oil such as avocado, canola, or grapeseed oil
- Salt to taste
- Black pepper freshly ground, to taste
- ½ cup mayonnaise for house sauce
- 2 tbsp ketchup for house sauce
- 1 tbsp yellow mustard for house sauce
- 1 tbsp dill pickle relish or finely minced dill pickle, for house sauce
- ½ tsp garlic powder for house sauce
- ½ tsp onion powder for house sauce
- ¼ tsp smoked paprika for house sauce
- ½ tsp hot sauce optional, for house sauce
- Optional toppings lettuce, tomato, onion, extra pickles
Instructions
- Prepare the House Sauce: In a small mixing bowl, combine mayonnaise, ketchup, yellow mustard, dill pickle relish, garlic powder, onion powder, smoked paprika, and hot sauce (if using). Stir well until all ingredients are thoroughly combined. Taste and adjust seasoning if necessary. Set aside.
- Prepare the Beef: Gently divide the ground beef into 4 equal loose balls, about 6 ounces each. Do not compress or overwork the meat, as this will prevent optimal smashing and crust formation. You want them just barely holding together.
- Heat Griddle & Toast Buns: Heat a large cast-iron skillet or griddle over high heat until it's smoking lightly. Add about 1 tablespoon of high-smoke point oil and spread it evenly. Lightly butter or oil the cut sides of your burger buns and toast them face down on the hot griddle for 30-60 seconds, or until golden brown and lightly crisp. Remove and set aside.
- Smash the Burgers (in batches): Place 2 beef balls onto the very hot griddle, ensuring there's space between them. Immediately place a piece of parchment paper over each ball. Using a sturdy spatula or a burger press, firmly smash each beef ball down to about a 1/4-inch thick patty. Apply firm, even pressure for about 10 seconds to create maximum contact with the griddle. This is crucial for the crispy crust.
- Cook First Side & Season: Remove the parchment paper. Generously season the smashed patties with salt and freshly ground black pepper. Cook for 1.5-2 minutes until a deep brown, crispy crust has formed on the bottom. You should see juices bubbling up through the top.
- Flip, Cheese & Finish: Flip the patties to the other side. Immediately place a slice of American cheese on top of each patty. Cook for another 1-1.5 minutes, or until the cheese is beautifully melted and the edges of the patties are crispy. Remove the cooked patties from the griddle and transfer them to the toasted buns.
- Assemble & Serve: Repeat the smashing and cooking process for the remaining beef balls. Spread a generous amount of your homemade house sauce on both the top and bottom toasted bun halves. Place the cheesy patties onto the sauced buns. Add any optional toppings like lettuce, tomato, onion, or extra pickles. Serve your delicious Smash Burgers immediately and enjoy!
Notes
Chef's Tips for Perfect Smash Burgers:
1. Hot Griddle is Key: Ensure your griddle or skillet is screaming hot before adding the beef. This is essential for forming that signature crispy crust.
2. Don't Overcrowd: Cook in batches to maintain high heat and get a good sear. Overcrowding will steam the meat instead of searing it.
3. Season Liberally: Don't be shy with salt and pepper right after smashing; it enhances the flavor.
4. Make Ahead Sauce: The House Sauce can be made a day or two in advance and stored in an airtight container in the refrigerator.
5. Topping Variations: Feel free to experiment with other toppings like caramelized onions, bacon, or different cheeses.
1. Hot Griddle is Key: Ensure your griddle or skillet is screaming hot before adding the beef. This is essential for forming that signature crispy crust.
2. Don't Overcrowd: Cook in batches to maintain high heat and get a good sear. Overcrowding will steam the meat instead of searing it.
3. Season Liberally: Don't be shy with salt and pepper right after smashing; it enhances the flavor.
4. Make Ahead Sauce: The House Sauce can be made a day or two in advance and stored in an airtight container in the refrigerator.
5. Topping Variations: Feel free to experiment with other toppings like caramelized onions, bacon, or different cheeses.
