Smash Burger (Secret Sauce)

Smash burgers have been around for a while. Popular in burger joints across the country, smash burgers are known for how quickly they cook up and for their browned, craggy and crispy edges. This is created by using the smash technique. First you roll the beef into 4 balls. In a skillet or griddle, over high heat, place the balls with a piece of parchment over each, using a stiff spatula to smash down the burger as thin as you can. Cook for 2 minutes, flip and cook (add cheese) for 1 additional minute. Top your burger with your favorite condiments and of course the secret sauce.

Smash Burger Sauce:
4 Tbsp. butter, softened
1 Tbsp. Worcestershire sauce

Burger and Toppings:
1 lb ground beef (80/20)
brioche buns
American cheese (thinly sliced)

Secret Sauce:
½ cup mayonnaise
2 Tbsp. ketchup
1 tsp. horseradish
½ tsp. paprika
½ shallot, minced
1 Tbsp. pickle, diced
1 tsp. pickle juice (brine)
sea salt
black pepper, freshly ground

Toppings:
onion
lettuce
tomato
pickle

Mix the smash burger sauce in a small bowl. In a larger bowl, place the ground beef and pour the sauce over. Mix with your hands to get it well-distributed through the meat. Form into 4 balls. Place the balls in the fridge for 20-30 minutes while you prep everything else. You can even pop it in the freezer for a few minutes - you just want them to be pretty cold so the butter mixture doesn’t immediately melt out everywhere once you start cooking them.

Toast the buns on your skillet or griddle until golden.

Prepare the Toppings and Secret Sauce:
Cut a small piece of parchment paper that you’ll use on top of the burgers to prevent sticking.

Heat a cast iron skillet or flat griddle until it’s very hot; place a few of the burgers on the hot surface. Sprinkle them with a big pinch of salt and let them sit and sizzle for about 20 seconds.

Place the parchment paper on top of each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them in one swift motion. They’ll be super sizzly and splattery, but they should make a nice, round, thin smash burger shape on the griddle. (The ideal tool for this is a cast iron grill press, but a flat spatula can work in a pinch). Cook for a few minutes and then flip and top with cheese right away. Leave them undisturbed for another 1-2 minutes to melt the cheese and get a max amount of flavourful browning on the back side.

Make the Secret Sauce:
in a small bowl, mix together the mayonnaise, ketchup, horseradish, paprika, shallots, pickles, pickle juice, salt and pepper.

Assemble:
On toasted brioche buns add smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that secret sauce.

Makes 4 patties.