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Smash Burgers with Creamy Dill Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 66 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 burgers
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This recipe for Smash Burgers delivers perfectly seared, juicy double-layered beef patties with melted cheddar cheese and a tangy, flavorful homemade sauce. Made on a griddle or cast iron skillet, these burgers feature crispy edges and a deliciously tender interior, assembled with fresh toppings and buttered toasted buns for an irresistible classic American burger experience.

Ingredients

Sauce

  • ½ cup mayonnaise
  • 3 tablespoons ketchup (or 4 tablespoons chili sauce)
  • 2 teaspoons mustard
  • 1 tablespoon grated dill pickles
  • ½ teaspoon onion powder
  • ½ teaspoon granulated sugar

Burgers

  • 1 ½ pounds lean ground beef (80/20)
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

Assembly

  • 4 hamburger buns
  • 2 tablespoons butter (softened)
  • 4 slices cheddar cheese
  • Lettuce, tomatoes, pickles, onions as desired

Instructions

  1. Prepare the sauce: In a medium bowl, combine the mayonnaise, ketchup, mustard, grated dill pickles, onion powder, and sugar. Mix well until fully blended. Refrigerate to allow flavors to meld while you prepare the burgers.
  2. Seasoning mix: In a small bowl, mix together salt, garlic powder, and black pepper. Set aside to be used later for seasoning the patties.
  3. Butter the buns: Spread softened butter over the cut side of each hamburger bun. This will help the buns toast to a golden, crispy finish on the griddle.
  4. Form beef balls: Divide the ground beef into 8 equal portions, about 3 ounces each, and roll them gently into balls. Prepare an 8-inch square of parchment paper for smashing the patties.
  5. Preheat cooking surface: Heat a griddle or cast iron skillet over high heat until very hot. Test by sprinkling a little water onto the surface; it should dance and evaporate immediately if ready.
  6. Toast the buns: Place the buttered buns cut side down onto the hot griddle. Toast for 2 to 3 minutes or until golden brown. Remove buns and set aside on a plate.
  7. Smash the patties: Place the beef balls on the griddle and top each with the parchment paper square. Use a burger press or heavy spatula to press down each ball until the patties are about 1/8-inch thick. Remove the parchment paper and repeat for all patties. Season the tops of the patties with half of the seasoning mixture.
  8. Cook the patties: Cook the patties for 90 seconds without moving them to develop a crust. Flip each patty over, season the cooked side with the remaining seasoning, and cook for an additional 60 to 90 seconds until fully cooked through.
  9. Cheese and stack: Place a slice of cheddar cheese on top of 4 of the patties while still on the griddle. Immediately stack the remaining patties on top of each cheese slice, creating 4 double-patty stacks with melted cheese in the middle.
  10. Assemble the burgers: Transfer each double-patty stack onto the toasted buns. Add lettuce, tomato, pickles, onions, and the prepared sauce to taste. Serve immediately for best flavor and texture.

Notes

  • Use 80/20 ground beef for optimal juiciness and flavor.
  • Press the patties thin to create a crispy crust and maximize surface caramelization.
  • Let the cheese melt slightly on the hot patties before stacking for gooey texture.
  • Customize toppings and sauce according to personal preference.
  • To keep patties warm, you can tent them loosely with foil while assembling.

Find it online: https://slsrecipes.com/smash-burgers-with-creamy-dill-sauce-recipe/