This Smashburger is the burger of the summer. It’s so delicious and something the whole family will absolutely love.
For the Spice blend
- ½ teaspoon salt
- ¼ teaspoon granulated garlic
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon paprika
For the Special Sauce
- ½ cup mayonnaise
- 2 tablespoons finely chopped dill pickles
- 1 teaspoon hot sauce
- 1 teaspoon dijon mustard
- 1 teaspoon dill pickle juice
For the Burgers
- 12 ounces Porter Road Ground Beef
- 2 brioche buns, or gluten free bread
- 2 tablespoons mayonnaise, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon Worcestershire sauce, divided
- 4 slices cheddar cheese
- 1 ripe tomato, sliced and lightly salted
- ¼ head iceberg, thinly shredded
- Pickle slices, for garnish
- Turn oven to 175°or lowest temperature available.
- Make the spice blend: In a small bowl, combine the salt, garlic, pepper, and paprika. Set aside.
- Make the Special Sauce: In a medium bowl, combine the mayonnaise, pickles, hot sauce, dijon, and pickle juice. Set aside.
- Divide the ground beef into 4 even chunks, or about 3 ounces each, and loosely roll into balls. Make sure not to overpack or over-handle the meat, which will lead to tough burgers.
- Put the meat balls on a plate and place the plate in the freezer for ten minutes.
- After 5 minutes, put a cast iron skillet on a medium flame.
- Take your brioche buns and spread half a tablespoon of mayo on the cut side of each half a bun.
- Put the bun halves on the cast iron pan, cut side down and toast until browned and crispy, 1 ½ to 2 ½ minutes (keep checking as the tops sometimes cook faster than the bottoms!).
- Once the buns are toasted, place on a sheet tray and put in the oven to keep warm.
- Take the meat out of the freezer.
- Add 1 tablespoon of butter to the pan and raise the heat to high.
- When the butter has melted, add two balls of meat to the pan and after ten seconds, swiftly smash the balls one at time with a lightly oiled spatula or a heavy pan as much as you can, to create very thin, broad patties.
- Immediately sprinkle half the spice blend over the two patties and drizzle ¼ teaspoon Worcestershire sauce per patty.
- Cook until seared and crispy, for about 1 1/2 minutes, then flip.
- Top one patty with two slices of cheese and cook for another 15 seconds.
- Stack the cheeseless patty on top of the other patty, so that the cheese binds them together, and remove them to a their own sheet tray in the oven. (Teri Tip: Avoid using the same tray as the buns so that the buns do not get soggy from the juices.)
- Repeat with the other two balls of meat.
- Remove the buns and patty stacks from the oven.
- Spread the special sauce on the bottom buns. Top the sauce with shredded lettuce and tomatoes and pickles. Add a burger stack to each bottom bun and top with the top bun.
- Eat right away and enjoy!