Dudok Smash Burger Recipe

Make the sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire sauce, smoked paprika, lemon juice, salt and black pepper. Whisk until smooth and refrigerate while you prepare the burgers (at least 10 minutes) to let flavors meld.

Portion the meat

Divide the ground chuck into four equal portions (about 4 oz / 115 g each). Gently roll each portion into a loose ball — do not overwork the meat.

Preheat

Heat a heavy cast-iron griddle or skillet over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon vegetable oil and spread to coat; it should shimmer but not smoke heavily.

Smash the patties

Place two meat balls on the hot griddle (work in batches to avoid crowding). Using a sturdy metal spatula or a burger press lined with parchment, press each ball down firmly and quickly to a 3/8"–1/2" (1–1.2 cm) thick patty. Hold pressure for 10–15 seconds to create maximal contact for browning. Season the exposed tops immediately with about 1/4 teaspoon fine sea salt and a light sprinkle of black pepper.

Cook & flip

Cook the patties without moving them until edges are deeply browned and crisp, 2–3 minutes. Using a thin metal spatula, scrape under each patty, loosen and flip. Immediately place a slice of cheese on each hot patty so it melts while the second side sears. Cook another 45–60 seconds for a total of about 3–4 minutes per patty.

Repeat

Remove cooked patties to a plate and keep warm. Repeat the process with the remaining meat balls, adding more oil if needed.

Toast buns

Spread softened butter onto cut sides of the buns. Toast buttered sides on the griddle over medium heat until golden brown, about 30–60 seconds. Remove and keep warm.

Assemble the Dudok Smash Burger

Spread about 1 tablespoon of Dudok smash sauce on the bottom bun. Place a lettuce leaf on the sauce, then set one cheese-topped smash patty. Add 3 pickle slices and a few thin onion rings. If you want a double, stack the second patty on top and add more pickles/onion. Spoon about 1 tablespoon sauce onto the top bun interior and place it on the burger. Sprinkle a pinch of flaky sea salt over the top if desired and serve immediately with hot sauce on the side.