Smash Burgers with House Sauce
By Lindsay Ostrom · pinchofyum.com
1 hr (mostly chilling)4 burgers
Thin, crispy-edged smash burgers seasoned with Worcestershire and fish sauce, topped with melted cheese and house sauce on toasted brioche.
Adjust▾
🌐Translate
⋯
| prepHeat cast iron skillet or griddle until very hot | |||||
| 60 g butter, melted | Mix sauce, combine with beef, form balls, chill 20–30 min | Place burgers on hot skillet, salt, sizzle 20 sec | Smash with parchment & press, cook 2–3 min | Flip, top with cheese, cook 1–2 min until melted | Assemble on toasted buns with toppings & sauce |
| 1 tablespoon Worcestershire sauce | |||||
| 1 teaspoon fish sauce | |||||
| 1 teaspoon smoked paprika | |||||
| 450 g ground beef (80/20) | |||||
| 4 brioche buns | Butter & toast buns until golden | ||||
| 4 slices American cheese | Prep toppings & house sauce | ||||
| House Sauce | |||||
| 1/2 onion, diced or sliced | |||||
| 4 lettuce leaves | |||||
| 1 tomato, sliced | |||||
| 12 pickle slices | |||||
| salt | |||||
| parchment paper | Cut parchment paper squares | ||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free