Smoked Brisket Smash Burgers with Tangy Alabama White Sauce Step-by-step instructions

Before you start

Before beginning, ensure all ingredients for the white sauce are measured and ready. Keep the meat refrigerated until the last possible second, as cold fat is essential for a good sear.

Preheat your cast iron skillet properly, as it needs to reach 475°F to achieve the desired crust. Have your cheese, pickles, and toasted buns ready to go, as the cooking process happens very quickly once the patties hit the hot pan.

Instructions

Preparing the Alabama White Sauce

1. 1Prepare the Alabama White Sauce
   In a small mixing bowl, combine the mayonnaise, apple cider vinegar, prepared horseradish, and coarse black pepper. Whisk the ingredients vigorously until the sauce is smooth, creamy, and well-incorporated. Set the sauce aside at room temperature while preparing the meat to allow the flavors to meld together properly before serving.
   Look for The sauce should be smooth and creamy with visible specks of black pepper throughout.
   Tip Whisking thoroughly ensures the horseradish is evenly distributed for a consistent tangy kick in every bite.

The sauce is ready when the mayonnaise, vinegar, horseradish, and pepper are fully emulsified. The mixture should look creamy with distinct specks of coarse black pepper throughout, and it should smell sharp and tangy from the vinegar and horseradish, providing the perfect acidic punch to balance the rich brisket patties.

Cooking the Brisket Patties

2. 2Smash and Cook the Patties
   Heat a heavy cast iron skillet to a high temperature of 475°F (246°C). Shape the brisket-chuck ground beef blend into two four-ounce balls. Place them in the hot skillet and immediately press them down firmly with a sturdy spatula to create thin patties. Season the tops generously with kosher salt and smoked paprika. Cook for 90 seconds per side until the edges develop a deep, crispy lace. Ensure the patties reach an internal temperature of 160°F (71°C) to be fully cooked through.
   Look for The edges of the patties should look dark brown and crispy, resembling lace.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Pressing firmly is the secret to getting the maximum surface area and that signature smash burger crust.

The patties are perfect when they have a deep, mahogany-colored crust on both sides and look lacy around the edges. The internal temperature must reach 160°F (71°C), and the fat from the brisket should be sizzling, indicating that the burger is cooked through and ready for the cheese to be melted on top.

Assembling the Final Burger

3. 3Assemble the Burgers
   Place a slice of sharp white cheddar on each patty immediately after flipping to allow it to melt completely over the hot meat. Once finished, toast the potato roll until golden brown. Place the cheese-covered patties onto the bottom bun. Drizzle a generous amount of the prepared Alabama white sauce over the patties and top with dill pickles. Cover with the top bun and serve immediately while hot.
   Look for The cheese should be completely melted and drooping over the sides of the patties.
   Tip Toasting the potato roll prevents it from becoming soggy when it meets the juicy burger and tangy sauce.

The burger is complete when the cheese is melted, the sauce is drizzled generously, and the pickles are placed on top.

The toasted bun should be warm, golden, and able to support the juicy patty without collapsing. The final assembly should look vibrant, with the white sauce contrasting against the dark, crispy edges of the meat.

Common mistakes

A common mistake is overcrowding the skillet, which causes the burgers to steam rather than sear, preventing the formation of a crispy crust.

Another frequent error is using a pan that is not hot enough; if the pan is cold, the meat will stick and fail to develop that signature lacy edge. Finally, avoid over-mixing the ground meat when forming the balls, as this can lead to a tough and dense burger texture.

How to tell it’s done

The patties are considered done when they reach an internal temperature of 160°F (71°C). At this stage, the meat should be deeply browned and crispy on the outside while remaining juicy.

The cheese should be fully melted, and the patty should hold its shape when lifted with a spatula. Use a meat thermometer to ensure the internal temperature meets the safety requirements for ground meat before removing them from the skillet.

• Ground meat: 160°F (71°C) in the thickest part