Ingredients
For the Burgers:
- 1 lb ground beef (80/20 blend for juiciness)
- Salt and pepper to taste 🧂
- 4 burger buns, toasted 🥯
- 4 slices of cheddar or American cheese 🧀
- Lettuce, tomato slices, red onion (optional)
For the Special Creamy Sauce:
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp ketchup 🍅
- 1 tbsp finely chopped pickles or relish
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Pinch of salt and pepper
Mix all ingredients in a small bowl and refrigerate until ready to serve — this helps the flavors meld beautifully.
Instructions
👨🍳 Step 1: Prep the Sauce
- Whisk together all the sauce ingredients until smooth.
- Chill in the refrigerator while you cook the burgers.
🔥 Step 2: Form and Smash the Patties
- Roll the ground beef into 8 loose balls (about 2 oz each).
- Preheat a cast-iron skillet or griddle over high heat until it’s smoking hot.
- Place 2–3 meatballs on the skillet, then smash them flat immediately with a sturdy spatula or burger press.
- Sprinkle with salt and pepper.
- Cook for 2 minutes until the edges are crispy and brown.
🧀 Step 3: Add Cheese
- Flip and top each patty with a slice of cheese.
- Cook for 1 more minute, just until the cheese melts.
- Stack two patties per burger for that classic double smash look.
🍞 Step 4: Assemble the Burgers
- Spread the creamy sauce on both sides of each toasted bun.
- Layer lettuce, tomato, and onion if desired.
- Add your cheesy, juicy burger patties.
- Top and press gently to set.
Serve immediately while hot — with fries, coleslaw, or a simple side salad for a perfect meal.
Notes
Tips for the Best Smash Burgers
- Don’t overwork the meat — loose balls mean juicier patties.
- Use a flat metal spatula for a good smash and crust.
- Keep the skillet very hot — that’s what gives you those crispy, caramelized edges.
- Toast your buns lightly for structure and flavor.
- Make the sauce ahead — it tastes even better after a few hours in the fridge.