This is a simple burger recipe with house sauce. If you need some guidance on how to make your own burgers, check out this video from my Youtube page!
The “smashburger secret sauce recipe” is a delicious burger that can be made at home. It is a combination of sweet and sour flavors, with the addition of some heat.
The well-known Smash Burger! Deeply crisped, craggy, juicy, squished patties stacked on a buttery bun and topped with a delicious zing of secret sauce.
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The smash burger, oh, the smash burger. The burger is thoroughly crisped, craggy, juicy, and smashed. The cheese drips and melts. The pile of key burger ingredients, such as brilliant sweet tomato, ruffly lettuce, and fried onions if you’re a celebrity. The brioche bun’s buttery toast. The secret sauce’s dreamy zip.
Are you salivating? Crying? Screaming? Is it possible to combine all three? We’re in the same boat. So, get your aprons ready for this one (you’ll need them). This is a game-changer in the burger world.
Everything You Need To Make Smash Burgers Is In This Article
So… What is a Smash Burger, exactly?
If you’ve never been to a Shake Shack, SmashBurger, or any of your favorite local non-chain restaurants (Bebe Zito in Minneapolis, YUM! ), it’s probable we’re saying “smash burger” and you’re thinking, “Whaaa?”
It is, however, just as stated. It begins with a very cold beef ball, not a patty, that is crushed on a very hot griddle and quickly seared to a spectacular crisp in its own fats, resulting in a wonderfully thin small uneven disk that is still juicy and full of incredible taste. It’s not the extremely thick, dare we say, a bit boring dad-burgers that taste…just a touch too… burger-y? You know what I mean? There’s a time and a place for something on your grill, but not right now.
There’s simply something about them that’s so remarkable. The origins of this shattered burger technique are a bit hazy. Steak n’ Shake, which originated in the Midwest, is often credited with inspiring the notorious Shake Shack, which was launched in New York City. Other online searches indicate a little burger business in Kentucky called Dairy Cheer, where it’s said that breaking the flesh with a bean can produces the best-tasting burger.
We will be eternally grateful to whomever offered us this ultimate meat-icon approach.
Let’s Talk About Sauce for a Minute (And Other Magic)
Without a secret sauce, what smash burger would be complete? Fortunately for you, we have no desire to keep it a secret because we really, really want you to make it and not miss it because, my oh my, is it a zippy swath of wonder on these burgs. Please! Make it a point to go the additional mile! It’s the stuff that love letters are made of.
To make your own house sauce, combine:
- mayo
- ketchup
- horseradish (getting a little jar of this is a fantastic investment!)
- Worcestershire
- sriracha
- paprika
- minced or grated shallot or garlic
The sneaky little concoction you add INTO your burger meat for an extra fun flavor-party is the second sauce to notice that makes this specific recipe shine. It’ll also depend on the sort of meat you use. If you don’t choose a mix with any fat, you won’t get that trademark sharpness. A mix of 80/20 is a good place to start.
Aside than that, you’ll require:
- butter that has melted
- Worcestershire
- sauce de poisson
- paprika that has been smoked
Carnal Dish came up with the notion of incorporating this smokey umami flavorwave into the meat itself, and we don’t regret a single drop of extra-ness it delivers. YOU, ON THE OTHER HAND, WILL NOT. Smash burgers are already magical, but this takes them to the next level.
Toppings, Toppings, Toppings, Toppings, Toppings
When it comes to the aforementioned dad-burgers, you may find yourself piling on a million toppings since they need that additional taste boost. The burger itself is so ding ding ding ding ding gong ding ding ding ding ding ding ding ding ding ding ding ding ding d
You’ll certainly want to melt some cheese on top, and nothing beats a piece of very nice American cheese from the deli. Superior gooey meltiness. If you don’t like it, you can substitute your favorite cheese.
A properly squishy brioche bread is required. Only the interior is buttered and toasted. Trust.
We’ve already pleaded with you not to leave the house sauce out. Please don’t do that.
A finely sliced red onion, a juicy tomato, and maybe a ruffle of lettuce round off the dish. You’ve arrived. It’s just right. Get your hands dirty.
First and foremost, a smash burger may be a bit of a splatter platter, so be prepared with an apron and your vent turned on. There are a few instruments that can aid with the incredibly thin, irregular-edged smash since it is so vital.
For this project, the Lodge Griddle made of cast iron* and Press made of cast iron* were ideal. Other uses for the griddle include pancakes, french breakfast, grilled cheese parties, and more, although it’ll be difficult not to use it to make smash burgers all day every day.
Second best: if you don’t have access to a press, a large flat spatula will do. To prevent sticking, place a small piece of parchment paper on top of the burger before crushing. You may also push down for maximal smash using the handle of a second spatula/wooden spoon in the middle of your spatula.
What Ingredients Do We Use To Make Smash Burgers?
Griddle made of cast iron
Now available for purchase 
Press made of cast iron
Now available for purchase 
Grill with a Flat Top
Now available for purchase 
And if you’re like, “MUST HAVE SMASH BURGERS EVERY DAY, but the heck with this indoors thing!” Maybe an outdoor Grill with a Flat Top like this one* is on your wish list?
There’s no better time than now to be the talk of the neighborhood with one of those out back, right?! Imagine.
Friends, have a blast smashing.
Frequently Asked Questions about Smash Burgers
What if I wanted to manufacture them in the open air? Because, hey, it’s summer!
While we typically make these inside on the stove using this griddle*, you could also use the griddle out on the grill. OR if you want to really invest in the al fresco vibes, you could get this Grill with a Flat Top*.
Is the hoopla surrounding Smash Burgers justified?
Whether you’re wondering if they’re truly that excellent, we can firmly answer YES. The sauce incorporated into the meat for a flavor explosion, as well as the quality of the patties itself – crispy edges but yet wonderfully juicy and tasty – are what make them so excellent.
When you crush the burgers, how do you prevent them from staying together?
The parchment paper holds the key! This is an important step that should not be skipped. Use a little piece of paper between the meat and the press/spatula to prevent the patties from sticking together.
I’m not sure how I’m going to create them for a large group.
These are pretty simple to scale up recipe-wise! And for cooking a large number of patties, you’ll either have to do them in batches and keep them warm in the oven, or invest in something like the Grill with a Flat Top linked above to make a large batch at once.
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Description
The well-known Smash Burger! Deeply crisped, craggy, juicy, squished patties stacked on a buttery bun and topped with a delicious zing of secret sauce.
Sauce for Smash Burgers (for mixing with the ground beef)
- a quarter-pound of butter
- Worcestershire sauce, 1 tablespoon
- a couple swishes of sauce de poisson (about 1 teaspoon)
- 1 teaspoon paprika that has been smoked
Toppings and Burger Essentials
- 1 pound ground beef (ideally 80/20)
- Buns made with brioche
- cheese from the United States (the good kind from the deli)
- House Sauce (recipe in notes – do not skip! This thing is incredible.)
- Other possible toppings are chopped or sliced onions (sautéed for a kick), lettuce, tomato, or pickles.
- In a small bowl, combine the smash burger sauce and the mayonnaise. Place the ground beef in a bigger mixing bowl and pour the sauce over it. Mix it in with your hands to ensure that it is evenly spread throughout the meat. Make 4 balls using the dough. Refrigerate the balls for 15-20-30 minutes while you prepare the rest of the ingredients. You may even put it in the freezer for a few minutes if you want to be sure the butter mixture doesn’t melt all over the place once you start cooking them.
- Butter the buns and toast them till golden brown on a pan or griddle.
- Prepare the toppings as well as the house sauce (see notes).
- To keep the burgers from sticking, cut a tiny piece of parchment paper to place on top of them.
- Heat a cast iron pan or a flat griddle to high heat; set a couple burgers on the heated surface and let them sizzle for approximately 20 seconds.
- Place the parchment paper on top of each burger and press the burgers as flat as you can with a strong, flat instrument in one fast motion. They’ll be hot and splattery, but on the griddle, they should form a lovely round, thin smash burger shape. (A cast iron grill press is best for this, although a flat spatula would do in a pinch.) Cook for a few minutes, then flip and immediately top with cheese. Allow them to sit for another 1-2 minutes to melt the cheese and get the most delicious browning on the backside.
- Assemble your burgers! Mine is always a toasted Buns made with brioche, mega flavorful smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that house sauce. Happy, happy summer.
Notes
Mix together the ingredients for the house sauce. 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon horseradish, 1 teaspoon Worcestershire, a squeeze of sriracha, 1/2 teaspoon paprika, 1/2 shallot, chopped or grated (or sub a clove of grated garlic). To taste, season with salt. THE NEXT STEP.
- Time to Prepare: 20 minutes
- 15 minutes to prepare
- Dinner is a category of food.
- Stovetop method
- American cuisine
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Other Mouthwatering Burger Recipes
The “how to make smash burgers on the grill” is a recipe that has been passed down through generations. The recipe calls for ground beef, bread crumbs, salt, pepper and garlic powder.
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