DOUBLE Smash Burger w/ RFD Sauce | My Favorite Burger Recipe
Recipe Information
Smash Burger
Cultural Context
The Smash Burger is a popular American fast-food item known for its crispy edges and juicy interior. Originating from the classic diner culture, it has gained popularity for its simplicity and flavor. The technique of smashing the patty onto the cooking surface allows for better caramelization, enhancing the overall taste. This dish is often enjoyed at backyard barbecues, casual gatherings, and as a quick meal option.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground pork
Ground turkey is lower in fat, while ground pork is often less expensive.
burger buns
🥗Healthier: whole grain buns
💰Cheaper: white bread
Whole grain buns offer more fiber, while white bread can be a budget-friendly alternative.
Make the rfd sauce by combining 1/2 cup mayonnaise, 1/3 cup ketchup, 2 tablespoons sweet pickle relish, finely chopped onions to taste, 1 teaspoon dijon mustard, a pinch of salt, a couple shakes of garlic powder, and a couple dashes of chipotle tabasco in a bowl.
Whisk the sauce ingredients together and let it sit in the fridge for at least half an hour.
Divide 1 pound of 80/20 ground beef into four quarter-pound portions.
Preheat a flat top grill to about 400 degrees Fahrenheit until it starts to lightly smoke.
Place two beef patties on the flat top and let them cook for a couple of seconds to develop a crust.
Using a muddler and spatula, smash the patties down onto the flat top and season generously with salt.
Cook the patties for about 2 to 3 minutes per side until a nice brown crust forms.
After about 2 and a half minutes, flip the patties when the bottom develops a nice brown crust.
Move the patties to one side of the flat top to toast the burger buns.
Assemble the burger by spreading some rfd sauce on the bottom bun, adding one patty, then the second patty, and layering with pickles and extra rfd sauce before placing the top bun on.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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