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Home Budget recipe: Smashburger with burger sauce

Budget recipe: Smashburger with burger sauce

Name: Budget recipe: Smashburger with burger sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 400 g minced beef (20% fat); 4 brioche burger buns; 4 slices cheddar; 4 iceberg lettuce leaves; 2 tomatoes, sliced; 1 tsp neutral oil (sunflower or peanut); 1 tsp salt; 0.5 tsp freshly ground black pepper; 5 tbsp mayonnaise; 2 tbsp ketchup; 1 tsp Dijon mustard; 2 tbsp pickle relish (or 2 pickles, finely chopped); 1 tsp Worcestershire sauce; 0.5 tsp smoked paprika powder

Budget Quick Meat American Weeknight dinner No oven

The smashburger is popular for one good reason: by pressing the mince hard onto a blazing-hot pan you get caramelized edges ordinary burgers can't achieve. No complicated technique, no expensive ingredients. You only need a very hot pan and the nerve to press the meat down hard. Serve the burger on a large dinner plate and you've got a meal that looks put-together, even on a weeknight.

x_ckl_recipe_markerBudget recipe: Smashburger with burger sauce You can make a true smashburger at home more easily than you think. With a few simple ingredients and the right technique, you can put an impressive burger on the table. How do you make a smashburger with burger sauce? Main course American 4 servings 10 min 22 min

Make the burger sauce first: mix mayonnaise, ketchup, mustard, pickle relish, Worcestershire sauce and paprika powder in a bowl. Stir well and chill. The sauce tastes better if you let it rest for about fifteen minutes.
Divide the minced beef into four equal balls of about 100 g each. Make the balls loosely: overworking the meat makes it tough. Don't flatten them yet—that comes later in the pan.
Heat a cast-iron pan or heavy frying pan over the highest heat for 3 to 4 minutes until it's truly blazing hot. Add a small splash of neutral oil and let it just start to smoke. A pan that's too cool gives a gray burger with no crust.
Place two meatballs in the pan and within five seconds press them hard flat with a wide metal spatula into discs about 1 cm thick. Immediately sprinkle salt and pepper over the meat. Do not press again: the Maillard reaction needs to work undisturbed to form the crust.
Cook the burgers for exactly 2 minutes without moving them. The bottom will caramelize and will release from the pan on its own when ready. If you see the edges of the meat turning gray, that's the sign to flip.
Flip the burgers with the spatula and immediately place a slice of cheddar on each. Cook for another minute until the cheese melts and the bottom has a light crust. Remove the burgers from the pan and keep warm. Cook the remaining two meatballs the same way.
Cut the brioche buns in half and place them cut-side down for 30 seconds in the same hot pan. The meat juices left behind give the bun flavor and a light crispness.
Assemble the burger: spread both halves of the toasted bun generously with burger sauce. Place lettuce and tomato on the bottom, add the burger with cheese on top and finish with the top bun. Serve immediately— a smashburger waits for no one.

Budget Quick Meat American Weeknight dinner No oven 400 g minced beef (20% fat) 4 brioche burger buns 4 slices cheddar 4 iceberg lettuce leaves 2 tomatoes, sliced 1 tsp neutral oil (sunflower or peanut) 1 tsp salt 0.5 tsp freshly ground black pepper 5 tbsp mayonnaise 2 tbsp ketchup 1 tsp Dijon mustard 2 tbsp pickle relish (or 2 pickles, finely chopped) 1 tsp Worcestershire sauce 0.5 tsp smoked paprika powder Cast-iron pan or heavy frying pan Wide metal spatula Mixing bowl Spoon Knife and cutting board dinner plates dinner-plates Knives knives Chopping Board chopping-board Mixing Bowl mixing-bowl ASA Selection Dinner Plates Seasons Denim ø 26.5 cm - 4 pieces Asa Selection Dinerbord Costa Nova Dinner Plates Casafina Eivissa Sea Blue ø 28 cm - 6 pieces Costa Nova Dinerbord Cosy & Trendy Dinner Plates Onna Sand-Green ø 27 cm - 6 pieces Cosy & Trendy Dinerbord Steak with red wine sauce and rosemary foodies-steak-with-red-wine-sauce-and-rosemary Entrecôte with herb butter and roasted garlic foodies-entrecote-with-herb-butter-and-roasted-garlic Pork tenderloin with stroganoff sauce foodies-pork-tenderloin-with-stroganoff-sauce Smash Burgers with Truffle Aioli foodies-smash-burgers-with-truffle-aioli

Recipe

Budget recipe: Smashburger with burger sauce

You can make a true smashburger at home more easily than you think. With a few simple ingredients and the right technique, you can put an impressive burger on the table.

Course	Main course
Kitchen	American
Servings	4 servings

Preparation time

Preparation time	10 min
Total	22 min

Equipment

Cast-iron pan or heavy frying pan
Wide metal spatula
Mixing bowl
Spoon
Knife and cutting board

Ingredients

400 g minced beef (20% fat)
4 brioche burger buns
4 slices cheddar
4 iceberg lettuce leaves
2 tomatoes, sliced
1 tsp neutral oil (sunflower or peanut)
1 tsp salt
0.5 tsp freshly ground black pepper
5 tbsp mayonnaise
2 tbsp ketchup
1 tsp Dijon mustard
2 tbsp pickle relish (or 2 pickles, finely chopped)
1 tsp Worcestershire sauce
0.5 tsp smoked paprika powder

How do you make a smashburger with burger sauce?

Make the burger sauce first: mix mayonnaise, ketchup, mustard, pickle relish, Worcestershire sauce and paprika powder in a bowl. Stir well and chill. The sauce tastes better if you let it rest for about fifteen minutes.
Divide the minced beef into four equal balls of about 100 g each. Make the balls loosely: overworking the meat makes it tough. Don't flatten them yet—that comes later in the pan.
Heat a cast-iron pan or heavy frying pan over the highest heat for 3 to 4 minutes until it's truly blazing hot. Add a small splash of neutral oil and let it just start to smoke. A pan that's too cool gives a gray burger with no crust.
Place two meatballs in the pan and within five seconds press them hard flat with a wide metal spatula into discs about 1 cm thick. Immediately sprinkle salt and pepper over the meat. Do not press again: the Maillard reaction needs to work undisturbed to form the crust.
Cook the burgers for exactly 2 minutes without moving them. The bottom will caramelize and will release from the pan on its own when ready. If you see the edges of the meat turning gray, that's the sign to flip.
Flip the burgers with the spatula and immediately place a slice of cheddar on each. Cook for another minute until the cheese melts and the bottom has a light crust. Remove the burgers from the pan and keep warm. Cook the remaining two meatballs the same way.
Cut the brioche buns in half and place them cut-side down for 30 seconds in the same hot pan. The meat juices left behind give the bun flavor and a light crispness.
Assemble the burger: spread both halves of the toasted bun generously with burger sauce. Place lettuce and tomato on the bottom, add the burger with cheese on top and finish with the top bun. Serve immediately— a smashburger waits for no one.

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The key to a good smashburger is the fat content of the mince. Choose mince with at least 18–20% fat, as that provides juiciness and helps form the crust. Lean mince dries out and offers less flavor. Press the burger flat only in the first few seconds after it hits the pan; after that leave it alone. Moving it breaks the crust before it has formed. Always use a metal spatula—it gives enough pressure and later helps scrape the caramelized layer off the pan easily.

There are plenty of variations. Use grated Gouda if you don't have cheddar, or add fried onions for extra depth. If you want it spicier, stir half a teaspoon of sriracha into the burger sauce. The sauce can be made a day ahead and keeps covered for three days in the fridge. Serve with homemade oven fries for a full meal, or keep it simple with a cucumber salad. Always spread the bun right before serving, because the sauce soaks in quickly and softens the bread.

Related products

ASA Selection Dinner Plates Seasons Denim ø 26.5 cm - 4 pieces

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Costa Nova Dinner Plates Casafina Eivissa Sea Blue ø 28 cm - 6 pieces

Cosy & Trendy Dinner Plates Onna Sand-Green ø 27 cm - 6 pieces

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