Smash Burgers with Fancy Sauce
Wayne & Nancy cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Thin, crispy-edged smash burgers topped with melted cheddar and jammy caramelized onions. The rich, tangy fancy sauce combines mayonnaise, ketchup, mustard, shredded dill pickles, and pickle juice, then gets spread generously on toasted brioche buns.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 220 g
- 70 g
- 230 g
- 50 g
- 15 g
- 130 g
- 10 g
- 80 g
- 220 g
Weights are estimates. Together, the ingredients weigh about 1.47 kg before cooking, which is about 365 g per serving.
Steps
Heat a large skillet or griddle over medium-low heat. Add the chopped yellow onions and butter, then season with a pinch of kosher salt. Cook, stirring occasionally, for about 20–30 minutes, until the onions are deeply browned, soft, and jammy rather than merely translucent. Reduce the heat if they begin to scorch.
While the onions cook, combine the mayonnaise, ketchup, yellow mustard, shredded dill pickles, pickle juice, and paprika in a bowl. Season with salt and black pepper to taste, and stir until evenly combined.
When the onions are jammy and browned, stir them into the sauce. Set the fancy sauce aside while you cook the burgers.
Divide the ground beef into four equal ¼-pound portions and roll each portion gently into a ball. Handle the meat lightly so the burgers remain tender. Season the outside of each ball with kosher salt.
Place each beef ball on a small square of parchment paper. Heat a griddle or heavy skillet over high heat until screaming hot.
Working in batches if necessary to avoid overcrowding, place a parchment-covered beef ball on the hot griddle with the parchment on top. Immediately press it very thin with a burger press or sturdy spatula.
Peel away and discard the parchment paper. Sprinkle the exposed patty with a little more kosher salt.
Cook the patty undisturbed until a deep, crisp brown crust forms on the underside and the edges look lacy, about 1–2 minutes. Flip it, then immediately place a slice of cheddar on top. Continue cooking until the cheese melts and the beef is cooked through, about 1–2 minutes more.
While the cheese melts, place the split brioche buns cut-side down on the griddle. Toast until warm and lightly golden, watching closely so they do not burn.
Spread plenty of fancy sauce over the toasted cut sides of the buns. Place the cheesy smash burger on the bottom bun, add the top bun, and serve immediately.
Notes
The source does not specify the number of burgers; this extraction assumes four ¼-pound burgers. Cook ground beef to a safe internal temperature of 160°F / 71°C. The sauce can be made ahead and refrigerated, and leftover sauce should be kept chilled.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1090
- Protein
- 31 g
- Carbs
- 38 g
- Fat
- 91 g
- Fiber
- 3 g
Where the calories come from
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