Name: Ahuevos QUAD SMASH BURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces ground beef (80/20 blend), formed into 4 3.5–4 oz balls; 1 tsp coarse kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (canola or vegetable), for griddle; 4 slices American cheese slices; 4 pieces brioche burger buns; 2 tbs unsalted butter, softened (for toasting buns); 0.5 cup secret sauce (see component); 0.33 cup mayonnaise; 2 tsp ketchup; 1 tsp Dijon or yellow mustard; 1 tbs sweet pickle relish; 0.5 tsp apple cider vinegar; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 0.125 tsp salt; 0.125 tsp black pepper; 4 leaves iceberg or romaine lettuce, leaves washed and spun dry; 4 slices tomato, ripe, cut into 4 medium slices; 0.5 cup red onion, thinly sliced into rings; 8 slices dill pickle slices

Method

Secret Sauce (make first)

In a small bowl, whisk together mayonnaise, ketchup, mustard, sweet pickle relish, apple cider vinegar, garlic powder, onion powder, paprika, salt and black pepper until smooth. Adjust seasoning to taste. Refrigerate while you prepare the burgers. Makes about 1/2 cup.

Prep & Toast Buns

Halve the brioche buns. Spread about 1/2 tsp softened butter on each cut side. Heat a large skillet or griddle over medium heat. Toast the buns buttered-side down until golden and slightly crisp, 45–90 seconds. Set toasted buns aside, cut-sides up, to assemble later.

Make Patties & Smash

Divide ground beef into four 3.5–4 oz loosely packed balls. Do not overwork the meat—handle minimally to keep burgers tender.

Preheat a heavy skillet or flat top griddle over high heat until smoking just begins (about 3–5 minutes). Add 1 tbs neutral oil and spread to coat. Working one or two patties at a time (so skillet isn’t overcrowded), place a beef ball on the hot surface and immediately press down firmly with a heavy spatula or a flat metal press to form a thin patty (~1/4 inch). Hold pressure for 10–12 seconds to achieve a crisp sear. Repeat for remaining patties.

Season the exposed surface of each smashed patty with a light pinch of kosher salt and a grind of black pepper immediately after smashing.

Cook the smashed patties for 2–3 minutes until edges are deeply browned and crispy. Flip carefully and immediately place one slice of American cheese on each patty. Cook an additional 30–60 seconds until cheese melts and the second side is cooked through. Remove to a plate and keep warm. Repeat in batches until all four patties are cooked.

Assemble Burger

Spread about 1 tablespoon of secret sauce on the bottom half of each toasted brioche bun.

Place one piece of lettuce leaf on the sauce-covered bottom bun to create a moisture barrier.

Stack the four hot cheese-topped patties on top of the lettuce, one on top of another, aligning centers so cheese slightly melts between layers. (If you prefer, assemble as two stacks of two patties each.)

Top the beef stack with a tomato slice, a few red onion rings, and two pickle slices. Smear about 1 tablespoon of secret sauce on the inside top bun and place it on the burger.

Press gently to compact slightly, serve immediately while hot.

Quad Smash Burger Recipe