Classic Burger with Tangy Aioli

This classic smash burger recipe delivers everything you want in a homemade burger - crispy, lacy edges with a juicy center, all topped with a tangy homemade pickle aioli that elevates it beyond your standard backyard cookout fare. The technique of smashing the patties creates maximum surface area for browning, resulting in incredible flavor that rivals your favorite burger joint.

I perfected this recipe after years of disappointing homemade burgers that never matched restaurant quality. The game changer was learning the proper smashing technique and that incredible pickle aioli that my teenagers now request on everything from sandwiches to fries.

Ingredients

• Ground beef: 80/20 blend provides the perfect fat ratio for juicy burgers that still hold together
• Mayonnaise: forms the creamy base for our tangy aioli
• Dill pickles: add brightness and texture to both the aioli and as a topping
• Brioche buns: offer a buttery softness that complements the crispy patties
• American cheese: melts perfectly and provides that classic burger flavor
• Iceberg lettuce: adds essential crunch and freshness
• Red onion: provides a sharp bite that cuts through the richness

Step-by-Step Instructions

Make the Pickle Aioli:

Combine mayonnaise, chopped pickles, pickle juice, Dijon mustard, and minced garlic in a small bowl. Stir until completely incorporated, making sure the garlic is evenly distributed. The pickle juice is crucial here as it thins the mayo slightly while adding acidity that brightens the whole burger.

Prep the Patties:

Divide ground beef into 8 equal balls weighing approximately 3 oz each. Keep your touch light and avoid overworking the meat which can make the burgers tough. The loose structure allows for better crisping when smashed.

Toast the Buns:

Heat your skillet over medium heat and place the buttered buns cut side down until golden brown, about 2 minutes. Toasting creates a barrier that prevents the buns from becoming soggy when the juicy patties and aioli are added. Set aside on a plate.

Smash the Burgers:

Increase heat to high and add a light coating of oil to the skillet. Once smoking hot, place 2 to 4 meat balls on the surface depending on your skillet size. Immediately press down firmly with a spatula or burger press until very thin, about 1/4 inch thickness. Season the exposed side with salt and pepper. The hotter the surface, the better the crust.

Sear and Flip:

Let the patties cook undisturbed for about 2 minutes until the edges develop a deep brown color and become visibly crispy. Flip with confidence using a thin spatula, immediately add cheese to each patty, and cook for just 1 minute more until cheese melts but patties remain juicy.

Assemble:

Spread a generous amount of pickle aioli on the bottom buns. Layer with shredded lettuce, a cheesy patty, another patty for a double smash, pickle slices, red onion rings, and the top bun. Serve immediately while hot and crispy.

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The American cheese might seem like a simple choice, but after trying countless varieties, I found its meltability creates that authentic diner experience my family loves. My daughter, who normally dislikes pickles, requests extra aioli every time I make these burgers.

The Secret to Perfect Smashing

The key to achieving those coveted crispy edges lies in timing and temperature. Your cooking surface must be extremely hot before the meat balls touch it, and you need to smash immediately. Wait even 30 seconds, and the meat begins to cook, making it difficult to achieve that thin, lacy patty. I learned this after numerous disappointing attempts with thick, bulky patties that lacked the characteristic crust that makes smash burgers special.

Storing and Reheating

While smash burgers are best enjoyed fresh off the griddle, you can prepare components ahead of time. The pickle aioli keeps well in an airtight container in the refrigerator for up to 5 days. For leftover cooked patties, reheat them in a covered skillet with a teaspoon of water to create steam, which helps restore moisture without overcooking. The thin nature of smash patties means they reheat quickly and don't dry out as much as thicker burgers.

Upgrade Your Burger Night

Transform this classic into a full burger bar experience by setting out additional toppings like caramelized onions, sautéed mushrooms, avocado slices, and various sauces. This interactive approach makes dinner fun and allows everyone to customize their perfect burger. I find this particularly helpful for picky eaters, as they feel in control of their meal while still getting the nutritional benefits of the protein-packed patties.

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Pairing Suggestions

These burgers shine alongside simple sides that complement without competing. Traditional options like french fries or onion rings work beautifully, but for a lighter meal, try a vinegar-based coleslaw or a simple green salad. The acidity helps cut through the richness of the burger. For beverages, craft beer, particularly IPAs or lagers, stands up well to the bold flavors, while a chocolate milkshake offers a nostalgic diner experience that both adults and children appreciate.

Common Questions

→ What makes a smash burger different from regular burgers?

Smash burgers are distinctive because the meat is pressed (or 'smashed') onto a hot cooking surface, creating thin patties with crispy, caramelized edges while maintaining juiciness inside. This technique maximizes the Maillard reaction, developing deep flavor that can't be achieved with traditional thick patties.

→ Why use an 80/20 beef blend for smash burgers?

The 80/20 ratio (80% lean meat, 20% fat) provides the ideal fat content for smash burgers. The fat renders during high-heat cooking, creating the signature crispy edges while keeping the interior juicy and flavorful. Leaner blends tend to produce drier results with less developed flavor.

→ Can I make the pickle aioli ahead of time?

Yes, the pickle aioli can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together more thoroughly, resulting in a more flavorful condiment when you're ready to assemble your burgers.

→ What's the best cooking surface for smash burgers?

A cast-iron skillet or griddle is ideal for smash burgers because it retains and distributes heat evenly, creating the perfect sear. The heavy, flat surface also provides the resistance needed when smashing the meat balls. If you don't have cast iron, any heavy-bottomed pan will work, though results may vary.

→ Can I substitute the brioche buns with something else?

Absolutely! While brioche buns offer a buttery, slightly sweet complement to the savory burgers, you can substitute with potato rolls, pretzel buns, or even regular hamburger buns. For a lower-carb option, consider lettuce wraps or portobello mushroom caps as alternatives.

→ How can I make these burgers spicier?

To add heat, mix chopped jalapeños or hot sauce into the pickle aioli. Alternatively, add cayenne pepper to your burger seasoning, top with pepper jack cheese instead of American, or include sliced jalapeños as a topping. For subtle heat, add a pinch of crushed red pepper flakes to the aioli.