Smoked Brisket Smash Burgers with Tangy Alabama White Sauce Tips, FAQ & printable recipe

Tips for success

To ensure the best crust, do not move the patties once they hit the pan. Let them cook undisturbed for the full 90 seconds. If you move them too early, you will break the crust-forming process and lose that desirable texture. Also, work in batches if your skillet is small to maintain the high temperature required for a perfect sear.

The tangy flavor of the Alabama white sauce intensifies as it sits, so if you have time, make it 30 minutes before you start cooking the burgers. This allows the horseradish and pepper to infuse the mayonnaise base more deeply. If you prefer a spicier sauce, add an extra dash of cayenne pepper or a small amount of hot sauce to the mixture before whisking.

Variations

• Spicy Alabama Burger: Add two tablespoons of chopped pickled jalapeños into the white sauce and use a pinch of cayenne pepper in the seasoning blend for an extra kick of heat.
• Caramelized Onion Smash: Top the patties with thin, slow-cooked caramelized onions before adding the cheese to introduce a natural sweetness that pairs beautifully with the tangy white sauce.

Storage and make-ahead

Fridge

Store leftover sauce in the refrigerator for up to 3 days. Cooked patties should be consumed within 2 days.

Freezer

The white sauce does not freeze well due to the mayonnaise base. Cooked patties can be frozen for up to 1 month.

Reheat

Reheat patties in a hot skillet over medium-high heat for 1-2 minutes per side until heated through.

If you have leftover sauce, store it in an airtight container in the refrigerator for up to three days. It is best to cook the patties fresh, as they lose their crispy texture when reheated.

If you must store cooked patties, keep them in a sealed container in the fridge and reheat them in a pan rather than a microwave to help restore a bit of the original crunch.

You can prepare the Alabama white sauce up to 24 hours in advance and keep it refrigerated. The patty mixture can also be pre-portioned into balls and kept in the refrigerator, covered tightly, until you are ready to cook.

However, do not season the meat with salt until the moment you place the balls in the hot skillet, as salt can draw out moisture if added too early.

Serving ideas

Serve these smash burgers immediately while the patties are hot and the edges are still crispy. The contrast between the warm, savory meat and the cool, tangy white sauce is the highlight of the dish.

Pair them with simple sides like coleslaw, potato chips, or grilled seasonal vegetables to round out your meal without overpowering the bold flavors of the burger.

For a complete cookout experience, serve the burgers on a platter with extra pickles and a side bowl of the Alabama white sauce for dipping.

Because the burgers are thin and crispy, they are easy to handle, making them a fantastic option for casual outdoor gatherings. Ensure everyone has plenty of napkins, as these burgers are intentionally juicy and meant to be enjoyed with enthusiasm.

Frequently asked questions

Recipe card

Smoked Brisket Smash Burgers with Tangy Alabama White Sauce

Prep 10 minCook 5 minTotal 15 minServes 1

Ingredients

• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp prepared horseradish
• 1 tsp coarse black pepper
• 8 oz ground beef brisket-chuck blend
• kosher salt, to taste
• smoked paprika, to taste
• 2 slices sharp white cheddar
• 4 slices dill pickles
• 1 toasted potato roll

Instructions

1. 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.
2. 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.
3. 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.

Contains: eggs, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

18 g

Fat

48 g

Fiber

0.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.