Smash Burger With Secret Sauce (Print Version)

Crispy-edged smash burger with melty cheese and tangy secret sauce, diner-style flavor in about 25 minutes.

# What You'll Need:

→ For the Smash Burgers

01 - 1 lb (16 oz) 80/20 ground beef, divided into four loose portions
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 4 slices American cheese (or cheddar)
05 - 4 soft hamburger buns
06 - 2 tablespoons unsalted butter, for toasting buns
07 - 1 small red onion, thinly sliced
08 - 1 cup shredded iceberg lettuce
09 - 8 dill pickle slices

→ For the Secret Sauce

10 - 1/3 cup mayonnaise
11 - 1 1/2 tablespoons ketchup
12 - 1 tablespoon yellow mustard
13 - 1 tablespoon finely chopped dill pickles
14 - 1 teaspoon white vinegar
15 - 1/2 teaspoon garlic powder
16 - 1/4 teaspoon 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 smooth, cover and chill if time allows.
02 - Divide the ground beef into four equal portions, roll each into a loose ball without packing to preserve tenderness.
03 - Melt 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 flat griddle over high heat until it is very hot and just beginning to smoke for optimal crust development.
05 - Place meat balls on the hot surface, leaving space between each; using a sturdy metal spatula or burger press, firmly smash each ball to approximately 1/4-inch thickness and immediately season with salt and pepper.
06 - Cook patties without moving for about 2 minutes until edges are deeply browned and crisp; flip, place a slice of cheese on each patty and cook for an additional 1 minute until cheese melts.
07 - Generously spread secret sauce on both bun halves, layer shredded lettuce, pickles and sliced onion on the bottom bun, top with the cheesy patty and cap with the top bun.
08 - Serve the burgers hot to preserve juiciness and crisp edges; offer fries and a cold beer if desired.

# Expert Advice:

01 -
  • The crusty, caramelized patty edges are a flavor secret you won't find in regular burgers.
  • The secret sauce was born from playful mixing until it finally sparked that perfect tangy, creamy bite.
02 -
  • If you press the patty after it starts cooking, you'll lose the juices and ruin that crust I chased for months.
  • Let the sauce rest in the fridge—even 10 extra minutes makes the flavors bloom and mellow out beautifully.
03 -
  • Don't crowd the pan or the steam will ruin your crust—cook only two patties at a time if needed.
  • For the best smashing action, use a thin metal spatula and press firmly but quickly to lock in those lacy edges.
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