Ingredients
Scale
for the sauce:
- ¼ cup mayonnaise
- ¼ cup ketchup
- 1 teaspoon BBQ sauce
- ¼ teaspoon garlic powder
for the burgers:
- 12 oz 80/20 ground beef
- salt and pepper to taste
- 2 slices American cheese
- 2 brioche buns
- non-stick cooking spray
Instructions
- Combine the mayonnaise, ketchup, BBQ sauce, and garlic powder in a small bowl and mix until combined. Refrigerate until ready to serve.
- Separate beef into 4 equal 3 oz portions and roll into balls.
- Heat a cast iron grill pan on the grill, or a heavy bottom skillet on the stovetop, over high heat for 5 minutes.
- Place each beef ball on grill pan or skillet and press down firmly with a flat spatula until thin. Season with salt and pepper.
- Cook for 3 minutes per side. Top each patty with cheese in the last minute of cooking.
- Lightly spray buns with cooking spray and toast on the grill pan or skillet until golden.
- Place 2 patties on each bun, top with sauce and your favorite toppings and serve immediately.
Notes
- The smash window is short. You have about 10 seconds from the moment the beef ball hits the pan before the patty resists flattening. Press hard and flat.
- Don't move the patty after smashing. Leave it alone for the 3 minutes. Uninterrupted contact with the pan is what builds the crust.
- Cold beef smashes better. Keep your beef balls refrigerated right up until they hit the pan for a juicier burger.
- No cast iron? No problem. A heavy bottom stainless steel pan works well. Avoid non-stick — it can't handle the high heat this recipe requires.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: burgers
Nutrition
- Serving Size: 2 burgers
- Calories: 667
- Sugar: 11.9 g
- Sodium: 2333.2 mg
- Fat: 36.7 g
- Carbohydrates: 32.9 g
- Protein: 48.9 g
- Cholesterol: 141 mg