Smash Burger Recipe

In a small bowl combine mayonnaise, Creole or Dijon mustard, ketchup, prepared horseradish, Worcestershire sauce, hot sauce, paprika, Cajun seasoning, lemon juice, salt, and pepper.

Stir in minced shallot and chopped parsley until smooth. Taste and adjust seasoning — add more hot sauce, lemon, or salt if desired. Cover and refrigerate while you prepare burgers (can be made up to 24 hours ahead).

Divide the ground chuck and short rib blend into four equal portions (for two double patties you will make 4 thin patties). Each portion will be about 4 oz (use scale to be precise) — this recipe yields two finished double-smash burgers.

Form loose balls: gently shape each portion into a loosely compacted ball. Do not overwork the meat — gentle handling preserves tenderness.

Preheat a heavy cast-iron skillet or griddle over medium-high to high heat until smoking lightly (about 5 minutes). Brush the cooking surface with neutral oil.

Season the top of each meat ball lightly with salt and pepper just before cooking (you will season again after smashing). Place two meat balls on the hot surface (don’t overcrowd).

Cover the meat ball with a piece of parchment or wax paper and use a heavy stainless-steel spatula (or a burger press) to press down hard and flat to about 1/4 inch thickness. Remove the paper. Immediately season the exposed flat surface with additional salt and pepper.

Cook without moving until deep brown and crisp edges form, about 2 to 2½ minutes. Using the spatula, scrape under the patty to loosen any fond and flip.

If adding cheese, place a slice on each patty immediately after flipping and cook another 30–45 seconds until cheese melts and the patty is cooked through but still juicy.

Repeat with remaining meat balls to produce four thin patties (two per burger). Keep finished patties on a warm plate tented loosely with foil.

While patties cook, heat a separate clean skillet over medium and spread butter on cut sides of buns. Toast buttered bun halves until golden brown, about 1–2 minutes. Remove and set aside.

Pile thinly sliced sharp onion into a small bowl and season lightly with a pinch of salt to bring out sharpness. (If you prefer softened onions, briefly toss with a splash of water and let sit 5 minutes or cook very briefly in the pan.)

To assemble each Smash Burger: spread about 1½ tablespoons of the Creole remoulade on the bottom bun. Place one hot smashed patty on the sauce, then stack the second patty on top (cheese sides inward if using). Add a small mound (about 2 tablespoons) of the thinly sliced sharp onions on the top patty. Add pickles if using.

Spread a little remoulade on the top bun (optional) and close the burger. Serve immediately while patties are hot and edges are crisp.

Optional: Serve with fries and remaining remoulade on the side.