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Crispy Smash Burgers Recipe Easy Homemade with Tangy Special Sauce on Brioche Bun

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A simple and reliable recipe for crispy smash burgers with a tangy special sauce on soft brioche buns, perfect for quick weeknight dinners or weekend BBQs.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • Salt and freshly ground black pepper, to taste
  • Vegetable or canola oil, for the griddle
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped pickles or dill relish
  • 1 teaspoon pickle juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Freshly ground black pepper, to taste
  • 4 brioche buns
  • 4 slices sharp cheddar cheese
  • Thinly sliced red onion (optional)
  • Crisp lettuce leaves (optional)
  • Tomato slices (optional)

Instructions

  1. Prepare the special sauce: In a small bowl, combine ½ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons chopped pickles or relish, 1 teaspoon pickle juice, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, and black pepper to taste. Stir well, cover, and refrigerate while you prep the burgers.
  2. Divide and shape the beef: Take 1 pound of ground beef and divide it into 4 equal balls (about 4 ounces each). Do not overwork the meat; loosely packed balls help keep the burgers juicy.
  3. Heat your griddle or skillet: Place your cast iron pan over medium-high heat and let it get very hot (about 5 minutes). Add a thin layer of vegetable oil to coat the surface.
  4. Smash the burgers: Place one beef ball on the hot griddle. Using a sturdy spatula or burger press, press down firmly until the patty is about ¼ inch thick. Hold pressure for 10 seconds to get a good crust. Repeat with remaining balls, working in batches if needed.
  5. Season and cook: Sprinkle salt and pepper on the top of the patties immediately after smashing. Let cook without moving them for 2 to 3 minutes until the edges are deeply browned and crispy.
  6. Flip and add cheese: Carefully scrape under the patty with your spatula and flip it over. Immediately place a slice of cheddar cheese on each patty. Cook for another 1 to 2 minutes to melt the cheese and finish cooking the burger through.
  7. Toast the buns: While the burgers cook, slice the brioche buns and toast them lightly on another pan or in the oven until golden and slightly crisp.
  8. Assemble the burgers: Spread a generous dollop of the tangy special sauce on both the top and bottom buns. Place the cheesy patty on the bottom bun, then add optional toppings like lettuce, tomato, and red onion. Finish with the top bun.
  9. Serve immediately: Enjoy the burgers hot off the griddle with crispy edges and melty cheese.

Notes

Do not over-handle the beef to keep burgers juicy. Use a very hot pan for a crispy crust. Press firmly and hold for 10 seconds when smashing. Salt immediately after smashing, not before. Do not press down after flipping to avoid drying out the burger. Let burgers rest 1-2 minutes after cooking. Toast buns lightly to prevent sogginess. The special sauce tastes better after resting in the fridge for a few hours or overnight.

Nutrition

Keywords: smash burgers, crispy burgers, homemade burgers, special sauce, brioche buns, easy burger recipe, quick dinner

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