The Made In Smash Burger
A classic burger perfect for any occasion, whether it’s a holiday or a weekday night.
burger | beef | griddle
We designed a Griddle that’s perfect for smashburgers, so of course, we had to make our own signature recipe. These are sure to be a favorite at any cookout and thanks to our Griddle, you can make them year round.
Ground chuck (20% fat, 80% lean) is an easy-to-find, inexpensive choice for a BBQ. If you want to go for extra credit, create your own blend of chuck and up the fat to 30%, or mix in sirloin, brisket, and/or short rib, or ask your butcher to do it for you. Feel free to double the beef to make your burgers a double.
For the Made In Secret Sauce
tablespoons yellow mustard, such as French’s
tablespoon dill pickle juice
teaspoon smoked paprika
teaspoon garlic powder
teaspoon onion powder
Dash of vinegar-based hot sauce, such as Cholula or Tabasco (optional)
For the Burgers
pound ground beef chuck (20% fat, 80% lean)
Vegetable oil (for cooking)
large red onion, sliced crosswise into ¼”-thick rounds
Unsalted butter, room temperature
slices cheddar cheese
Sliced dill pickle rounds, green leaf lettuce (for serving)
To make the secret sauce, add mayonnaise, mustard, pickle juice, smoked paprika, garlic powder, onion powder, and hot sauce (if using) to a medium bowl and stir to combine. Set aside.
Divide ground beef into 4 equal, loosely packed, ball-shaped portions (they are not patties—yet). Lightly oil onion slices, keeping rings as intact as possible. Slather butter on buns.
Carbon Steel Griddle
on the grill or stove top over medium-high until very hot, 3–5 minutes. Lightly drizzle the surface of the griddle with oil and use a heat safe brush or paper towel to coat evenly.
Add sliced onion and cook until charred on both sides, 1–2 minutes per side. Transfer to a
and set aside.
Working in batches if needed, place beef portions on griddle and smash flat with an oiled
to form thin patties, between ¼” and ½”-thick. It’s ok if your patties are not perfectly round, the uneven edges will become browned and crispy. Season generously with salt, cover the grill, and cook until edges are brown and juices start to accumulate on top, about 2 minutes.
Flip patties with a large heatproof spatula (do not smash again), season lightly with salt, and allow to cook about 1 minute more. Place a slice of cheese on top of each patty. Cover and cook until cheese starts to melt and burgers are about medium, 1–2 minutes more. Transfer to sheet pan with onions and set aside.
Toast buttered buns on griddle until golden brown, 1–2 minutes (watch them carefully!) Transfer to sheet pan with onions and patties.
Spread secret sauce on the bottom and top bun. Top bottom bun with pickles and patty, then grilled red onion and lettuce. Add top bun to close and serve.