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Smash Burgers with House Sauce Recipe

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3.9 from 87 reviews

Enjoy classic Smash Burgers with a rich, flavorful house sauce, melted American cheese, and perfectly toasted brioche buns. These burgers are made by pressing chilled beef balls on a hot skillet to achieve a crispy, caramelized crust while keeping the inside juicy. Enhanced with a smoky paprika seasoning and accompanied by fresh lettuce, tomato, pickles, and sautéed onions, this recipe delivers a deliciously satisfying burger experience in just 35 minutes.

Ingredients

For the Smash Burgers

  • 1 lb. ground beef (80/20 blend recommended)
  • 4 tablespoons butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fish sauce (about a couple swishes)
  • 1 teaspoon smoked paprika

Buns and Cheese

  • 4 Brioche buns
  • 4 slices American cheese (preferably from the deli)

Toppings

  • 1/2 onion, diced or sliced (optional: sautéed)
  • 4 lettuce leaves
  • 1 tomato, sliced
  • 12 pickle slices

House Sauce

  • See notes for the special house sauce recipe – essential for flavor

Instructions

  1. Mix the Burger Sauce and Meat: In a small bowl, prepare the smash burger sauce. In a larger bowl, add the ground beef and pour the sauce over it. Mix thoroughly with your hands to evenly distribute the sauce throughout the meat. Shape the beef into 4 balls and refrigerate for 20-30 minutes to chill. Alternatively, freeze briefly to keep the butter from melting too quickly during cooking.
  2. Toast the Buns: Butter the brioche buns generously and toast them on a skillet or griddle until golden brown for added texture and flavor.
  3. Prepare Toppings and Sauce: Dice or slice the onion (sauté if desired for enhanced flavor), wash the lettuce leaves, slice the tomato, and set out pickle slices. Also prepare the house sauce as described in the notes.
  4. Prepare Parchment Paper: Cut small pieces of parchment paper to place on top of the patties during smashing to prevent sticking on your pressing tool.
  5. Heat the Cooking Surface: Preheat a cast iron skillet or flat griddle until very hot to ensure a great sear on the burgers.
  6. Cook and Smash the Patties: Place the chilled beef balls on the hot skillet. Sprinkle a generous pinch of salt over each. Let them sizzle undisturbed for about 20 seconds. Place the parchment paper on top of each patty and, using a heavy flat tool like a cast iron grill press or a sturdy spatula, press the burgers down in one swift motion to form thin, round patties. Cook the patties for a few minutes until a crust forms.
  7. Flip and Add Cheese: Flip the patties carefully and immediately place a slice of American cheese on each. Allow to cook undisturbed for 1-2 minutes so the cheese melts and the backside develops a flavorful brown crust.
  8. Assemble the Burgers: Start with the toasted brioche bun base, add the cheesy smash burger patty, then layer with crispy lettuce, sautéed or raw onions, tomato slices, pickle slices, and a generous smear of the house sauce. Top with the bun and serve immediately for the best taste.

Notes

  • The house sauce is key to the flavor profile—do not skip it. Typically it combines mayonnaise, ketchup, mustard, and sometimes pickle juice and spices for a creamy, tangy, and slightly smoky flavor.
  • Use ground beef with 20% fat (80/20) for juicy, flavorful patties.
  • Keep the beef balls cold before cooking to help retain moisture and prevent the butter from melting out too quickly.
  • Using parchment paper when smashing prevents sticking and makes pressing easier.
  • For an extra flavor boost, sauté onions before adding them as a topping.
  • Cast iron skillet or flat griddle is preferred for achieving a perfect crust due to excellent heat retention.

Find it online: https://justsosavory.com/smash-burgers-with-house-sauce-recipe/