Ultra-Crispy Salt and Pepper Smash Burgers with Secret Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the griddle is smoking hot before adding the beef. Use a heavy spatula to press down firmly and hold for 10 seconds.

Don't move the patties while they cook—let the crust form. If you're cooking for a crowd, keep the cooked patties warm in a low oven (200°F) while you finish the rest.

To make the secret sauce even more flavorful, let it sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld. You can also adjust the ratio of ketchup to mayonnaise to suit your taste. For a spicier version, add a dash of hot sauce or a pinch of cayenne pepper.

Variations

• Spicy Jalapeño Smash Burger: Add sliced pickled jalapeños to the burger and mix a tablespoon of hot sauce into the secret sauce for a spicy kick. You can also top with pepper jack cheese instead of American.
• Bacon Cheddar Smash Burger: Top each patty with a slice of sharp cheddar and add crispy bacon strips. The smoky, salty flavor pairs perfectly with the tangy sauce and caramelized onions.
• Mushroom Swiss Smash Burger: Sauté sliced mushrooms in butter until golden and place them on the patties with Swiss cheese. Omit the secret sauce and use a Dijon mustard spread instead for a earthy, savory flavor.
• BBQ Smash Burger: Swap the secret sauce for your favorite barbecue sauce and add crispy fried onions. Use cheddar cheese and top with coleslaw for a Southern-inspired twist.

Storage and make-ahead

Fridge

Store leftover patties and sauce separately in airtight containers for up to 3 days.

Freezer

Freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

Reheat

Reheat frozen patties directly in a hot skillet over medium-high heat for 2-3 minutes per side until warmed through and crispy.

Store leftover cooked patties and sauce separately in airtight containers in the refrigerator for up to 3 days. The buns and fresh toppings are best enjoyed immediately.

Reheat the patties in a hot skillet for 1-2 minutes per side until warmed through and crispy. The sauce can be used as a spread for other sandwiches or as a dip for fries.

The secret sauce can be made up to 3 days in advance and stored in the refrigerator. The beef balls can be formed and seasoned a day ahead; keep them covered in the fridge.

Caramelized onions can also be prepared in advance and reheated. The buns can be toasted ahead and kept warm in a low oven, but the patties are best cooked fresh.

Serving ideas

Serve the burgers hot off the griddle, with extra sauce on the side for dipping. Pair with crispy fries, onion rings, or a simple green salad. For a classic fast-food experience, wrap each burger in parchment paper and serve with a side of pickles and ketchup.

These burgers are perfect for casual dinners, game-day gatherings, or backyard cookouts. They're substantial enough to be a main course, but you can also cut them into smaller sliders for appetizers.

Let everyone customize their own burger with additional toppings like bacon, jalapeños, or extra cheese.

Frequently asked questions

Recipe card

Ultra-Crispy Salt and Pepper Smash Burgers with Secret Sauce

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 2 lb 80/20 ground beef
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 8 slices American cheese
• 4 hamburger buns, split
• 2 tbsp unsalted butter, softened
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp sweet pickle relish
• 1 tsp white vinegar
• 1/4 cup caramelized onions
• 1/2 cup dill pickle slices
• 4 leaves crisp lettuce leaves
• 1 ripe tomato, sliced
• 1/2 cup caramelized onions

Instructions

1. In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, white vinegar, and 1/4 cup of caramelized onions. Stir until smooth and set aside. If using store-bought caramelized onions, warm them slightly to soften, or make your own by slowly cooking sliced onions in butter until deep golden brown.
2. Divide the ground beef into 8 equal portions, about 4 ounces each. Gently roll each portion into a loose ball without overworking the meat. Season each ball generously with kosher salt and freshly cracked black pepper on all sides.
3. Place a cast-iron griddle or large heavy skillet over high heat and let it get smoking hot. This is crucial for the crispy crust. Lightly oil the surface with a paper towel dipped in a neutral oil if needed, but do not add too much oil—the beef has enough fat.
4. Place a beef ball on the hot griddle and immediately smash it flat with a sturdy spatula using firm pressure. Press for about 10 seconds until the patty is thin and craggy, about 1/4 inch thick. Repeat with the remaining balls, leaving space between each. Season the top with a pinch more salt and pepper.
5. Cook the patties undisturbed for about 90 seconds until the edges are deeply caramelized and lacquered. The bottom should be dark brown with a crispy crust. Do not move or flip them during this time.
6. Flip each patty with the spatula. Immediately place one slice of American cheese on each patty. Cook for another 30 seconds until the cheese is melted and bubbly. If the cheese doesn't melt quickly, cover the pan with a lid for a few seconds.
7. While the patties cook, spread the softened butter on the cut sides of the hamburger buns. Place the buns cut-side down on the hot griddle and toast until golden brown and buttery, about 1 minute. Remove and set aside.
8. For each burger, place two cheesy patties on the bottom bun, stacking them directly on top of each other. The cheese should be facing up on the bottom patty and facing down on the top patty so they stick together.
9. Spread a generous amount of the secret sauce on the top bun. Then layer the bottom patties with dill pickle slices, crisp lettuce, tomato slices, and the remaining caramelized onions. Place the top bun over the toppings to finish the burger.
10. Press the top bun down firmly to meld the burger together. Serve immediately while the patties are hot and the cheese is molten. For the full experience, wrap the burger in parchment paper and let it rest for 2 minutes before eating.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

720

Protein

34 g

Carbohydrates

40 g

Fat

46 g

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