Description
Smash Burgers with Creamy Burger Sauce are crispy-edged, juicy beef patties smashed on a hot griddle and served on toasted buns with a tangy, savory homemade sauce. They’re quick to make, diner-style delicious, and perfect for any burger night.
Ingredients
- 1 lb ground beef (80/20)
- Salt and black pepper to taste
- 4 slices American or cheddar cheese
- 4 burger buns (brioche, potato, or sesame)
- 1 tbsp butter or oil (for toasting buns)
- Optional toppings: lettuce, tomato, pickles, red onion
- Creamy burger sauce:
- 1/2 cup mayonnaise
- 1 tbsp Dijon or yellow mustard
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tsp lemon juice or vinegar
- 1/4 tsp black pepper
Instructions
- In a bowl, whisk together all sauce ingredients. Chill until ready to use.
- Divide ground beef into 4 balls (about 4 oz each). Do not overwork.
- Butter and toast buns in a hot skillet until golden. Set aside.
- Heat a cast iron skillet or griddle over medium-high heat until very hot.
- Place beef balls on the skillet and immediately smash flat with a metal spatula or burger press.
- Season with salt and pepper. Cook for 1.5–2 minutes until edges are crisp and browned.
- Flip, top with cheese, and cook for another 1–2 minutes until cheese is melted.
- Assemble burgers: spread sauce on buns, add patties, and desired toppings. Serve hot.
Notes
- Use parchment paper between meat and spatula to prevent sticking when smashing.
- Swap cheese for sharp cheddar or pepper jack for extra flavor.
- Add jalapeños, arugula, or avocado for variation.
- Sauce keeps in the fridge for up to 5 days.
- Cook patties just before serving — they’re best fresh and hot.
Nutrition
- Serving Size: 1 burger with sauce
- Calories: 610
- Sugar: 4g
- Sodium: 720mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 110mg
