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These Classic American Smash Burgers with Secret Sauce feature thin, lacy-edged beef patties smashed hard onto a screaming-hot griddle for maximum caramelization, stacked with melted cheese and a tangy, creamy secret sauce. Diner-style burgers with crispy edges and juicy centers, ready in under 20 minutes.
Prep Time
10 min
Per serving
Cook Time
10 min
Servings
4 people
Difficulty
easy
560kcal
Calories
32g
Protein
30g
Carbs
34g
Fat
1g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Divide the ground beef into equal balls, handling it as little as possible to keep the patties tender; do not season yet.
Make the secret sauce by whisking together the mayonnaise, ketchup, yellow mustard, pickle relish, and a pinch of garlic powder in a small bowl; set aside.
Heat a griddle or heavy skillet over high heat until very hot. Place the beef balls on the hot surface and immediately smash each one flat with a sturdy spatula or a heavy pan, pressing hard for 5-10 seconds.
Season the smashed patties generously with the salt and black pepper right on the griddle.
Cook for 2-3 minutes until deeply browned and crispy at the edges, then flip and immediately top with a slice of cheese, cooking for another 1-2 minutes until the cheese melts.
Toast the burger buns cut-side down on the griddle for 30-60 seconds until lightly golden.
Assemble the burgers: spread the secret sauce on both bun halves, layer lettuce, tomato slices, pickles, and onion, then stack the cheesy patties on top and close the burger.
Smash Immediately and Hard: The patty must be smashed the second it hits the hot surface for that signature lacy, caramelized crust - waiting even 10 seconds makes it much harder to flatten properly. Don't Overwork the Meat: Handling the ground beef too much before cooking makes the patties dense instead of tender, so just gently form loose balls. High Heat Is Essential: A screaming-hot griddle is what creates the deep brown crust in just a couple of minutes without overcooking the thin patty.
A smash burger is pressed flat onto a very hot surface right after forming, which maximizes the surface area touching the heat and creates a deeply caramelized, crispy crust that a thicker, unpressed patty can't achieve.
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