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Smash Burgers with Special Sauce
A 30-minute American dinner for 4 — 895 calories per serving.
per serving, estimated
Crispy-edged smash burgers loaded with a tangy special sauce and melted American cheese, served on toasted potato buns alongside a creamy, crunchy bagged slaw.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Smash Burgers with Special Sauce
- 2 pounds ground beef (80/20)
- 8 potato buns
- 8 American cheese slices
- 3 tablespoons Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- ½ teaspoon white wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon vegetable oil
- 1 white onion (finely diced)
- 4 leaves iceberg lettuce — optional
- 24 dill pickle slices
Quick Slawside
- 14 ounces bagged slaw mix
- 3 tablespoons Mayonnaise
- 1½ tablespoons apple cider vinegar
- 1 teaspoon Granulated sugar
- ¼ teaspoon celery seed
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Smash Burgers with Special Sauce
- Whisk together 3 tablespoons mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon sweet pickle relish, ½ teaspoon white wine vinegar, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika in a small bowl to make the special sauce; refrigerate until needed. 4 min
- Finely dice the white onion and divide the 2 pounds of 80/20 ground beef into 8 equal loose balls (4 oz each); season each ball with kosher salt and black pepper. 5 min
- Heat 1 tablespoon neutral oil in a large cast-iron skillet or griddle over high heat until just beginning to smoke. 3 min
- Timing-sensitive step. Working in batches of 2–4, place the beef balls in the skillet and immediately smash each one flat with a stiff spatula, pressing firmly for 10 seconds; scatter a pinch of diced onion on top of each patty. 2 min
- Timing-sensitive step. Cook the smashed patties undisturbed for 2–3 minutes until the edges are deeply browned and crispy, then flip once, lay an American cheese slice on each patty, and cook 1 minute more until the cheese melts; repeat with remaining patties. 5 min
- Timing-sensitive step. While the last batch cooks, place the 8 potato buns cut-side down in the skillet for 30–45 seconds until lightly toasted. 2 min
- Spread special sauce on both cut sides of each toasted bun, stack 2 cheesy patties on each bottom bun, and top with 6 dill pickle slices, a leaf of iceberg lettuce (optional), and the top bun; serve immediately. 4 min
Quick Slawside
- Whisk together 3 tablespoons mayonnaise, 1½ tablespoons apple cider vinegar, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl until the sugar dissolves. 3 min
- Add the 14 oz bagged slaw mix to the bowl and toss thoroughly to coat every strand in the dressing. 2 min
- Cover and refrigerate the slaw for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly. 10 min
- Give the slaw a final toss, taste and adjust seasoning if needed, and transfer to a serving bowl. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.