Double Smash Burger

Name: Double Smash Burger With Special Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 lb sirloin steak, for grinding; 1/2 lb chuck steak, for grinding; 1/2 lb short rib, for grinding; 1 cup mayonnaise; 2 tbsp ketchup; 2 tbsp yellow mustard; 2 tbsp pickle relish; 1/2 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 4 potato rolls; 2 tbsp melted butter; 8 slices American cheese; 1 head green leaf lettuce; 1 large tomato, sliced; salt, to taste; black pepper, to taste

A double smash burger made with a custom three-beef blend (sirloin, chuck, and short rib) and house-made special sauce that outperforms chain restaurant versions. The smashing technique creates crispy, caramelized edges while the sauce combines mayo, ketchup, mustard, and pickle relish for complex, savory flavor.

🍴Copycat

🌍American 🏷️Smash burger 🏷️Double cheeseburger 🏷️Cheeseburger Burger

🏷️

-0:00

thatdudecancookonTikTok

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1/2 lb sirloin steak, for grinding
1/2 lb chuck steak, for grinding
1/2 lb short rib, for grinding
1 cup mayonnaise
2 tbsp ketchup
2 tbsp yellow mustard
2 tbsp pickle relish
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
4 potato rolls
2 tbsp melted butter
8 slices American cheese
1 head green leaf lettuce
1 large tomato, sliced
salt, to taste
black pepper, to taste

17 Ingredients

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Instructions

1
To create the custom beef blend, cube the sirloin, chuck, and short rib into roughly 1-inch pieces.
2
Using a meat grinder attachment on a stand mixer, grind the chilled beef cubes into a large bowl.
3
Gently form the ground beef into 2-ounce balls. Do not overwork or compact the meat. Set aside.
4
To make the special sauce, combine mayonnaise, ketchup, yellow mustard, pickle relish, paprika, garlic powder, and onion powder in a small bowl. Mix until fully incorporated.
5
Preheat a cast-iron griddle or large skillet over high heat.
6
Place the beef balls onto the hot griddle. Place a small piece of parchment paper on top of each ball and use a sturdy spatula to smash them into thin patties.
7
Season the patties generously with salt and pepper. Cook for about 90 seconds, or until a deep brown crust forms on the bottom.
8
Using a sharp, sturdy spatula, scrape under the patties to release the crust and flip them over. Immediately place a slice of American cheese on each patty.
9
While the cheese melts, brush the cut sides of the potato rolls with melted butter and toast them on the griddle until golden brown.
10
To assemble, spread a generous amount of the special sauce on the top and bottom buns. Place one cheesy patty on the bottom bun, stack the second patty on top, then add lettuce and tomato slices. Close the burger with the top bun.

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Tips & Notes

Pro tips

Keep beef very cold before grinding and forming patties—warm meat loses fat and becomes dense. Grind just before cooking if possible.
Don't overwork the meat when forming patties. Loosely shape into 2-oz balls and let them sit on the griddle 10-15 seconds before smashing; tight-packed burgers become tough.
Use a flat spatula or burger press to smash with firm, even pressure within the first few seconds of cooking. This maximizes crust formation without compressing the interior.
Toast your buns on the griddle with a touch of butter to add richness and prevent sogginess from the sauce and patty.

Substitutions

Chuck steak → ground chuck (already ground, adjust total ratio to maintain fat balance)
Pickle relish → dill pickle juice or finely minced dill pickles (preserves brine flavor)
Paprika + garlic powder + onion powder → 1 tsp Worcestershire sauce (adds umami in one ingredient)
Mayonnaise → Greek yogurt (lighter, tangier; use 3/4 cup to keep sauce creamy)

Storage & make-ahead

Store patties (uncooked) layered on parchment in the freezer up to 2 weeks. Cook from frozen, adding 1–2 minutes per side. Leftover cooked burgers refrigerate up to 3 days; reheat gently on a griddle or toaster oven.

Equipment

meat grinder (or butcher service) · griddle or cast-iron skillet · burger press or flat spatula

Common Questions

Why grind your own beef for burgers?

Custom grinding lets you control fat content and combine cuts for optimal flavor and texture. This recipe's sirloin-chuck-short rib blend balances lean meat with richness and collagen for juiciness.

What makes the special sauce different?

The addition of pickle relish and spice powder (paprika, garlic, onion) gives it depth beyond standard burger sauce. The relish adds brine and texture.

How do you get crispy edges on a smash burger?

Use high heat and press the patty firmly against the hot griddle immediately after forming it. Don't flip until the bottom is deeply browned—usually 2-3 minutes.