Smash Burger with Pickle Aioli (Printable Version)

Juicy beef patties with crispy edges, topped with homemade pickle aioli on buttery brioche buns - American comfort food perfection.

# What You'll Need:

→ Beef Patties

01 - 1½ lbs (680 g) ground beef (80/20 blend)
02 - Salt and freshly ground black pepper, to taste

→ Pickle Aioli

03 - ½ cup mayonnaise
04 - 2 tbsp finely chopped dill pickles
05 - 1 tsp pickle juice
06 - 1 tsp Dijon mustard
07 - 1 small garlic clove, minced

→ Toppings & Assembly

08 - 4 brioche burger buns, buttered
09 - 4 slices American cheese
10 - 1 cup shredded iceberg lettuce
11 - 8 slices dill pickle
12 - 1 small red onion, thinly sliced
13 - Cooking oil or clarified butter, for searing

# Steps to Follow:

01 - In a small bowl, mix the mayonnaise, chopped pickles, pickle juice, Dijon mustard, and minced garlic. Set aside or refrigerate until ready to use.
02 - Divide the ground beef into 8 equal balls (about 3 oz / 85 g each). Do not overwork the meat.
03 - Heat a skillet or griddle over medium heat. Lightly toast the buttered brioche buns until golden. Set aside.
04 - Increase heat to high. Lightly oil the skillet. Place 2–4 meat balls on the hot surface (depending on size). Smash each with a firm spatula or burger press until thin (approx. ¼ inch thick). Season with salt and pepper.
05 - Cook for 2 minutes or until edges are browned and crispy. Flip, add a slice of cheese, and cook 1 minute more. Remove and repeat with remaining patties.
06 - Spread pickle aioli on the bottom buns. Add lettuce, a cheesy patty, another patty (for double smash), pickles, red onion, and top bun. Serve immediately.

# Additional Tips::

01 -
  • Ready in just 25 minutes from start to finish
  • Uses simple ingredients most home cooks already have
  • Creates restaurant quality burgers with no special equipment
  • The secret pickle aioli adds a gourmet touch
02 -
  • Perfect for meal prep as the aioli can be made up to 3 days ahead
  • Each burger contains 40g of protein making it satisfying and filling
  • The smashing technique creates more surface area for delicious Maillard reaction
03 -
  • Let the skillet get smoking hot before adding meat balls this is non negotiable for proper crust formation
  • Work in batches rather than overcrowding your pan which prevents proper searing
  • Season the meat only after smashing not before to prevent tough patties

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