Perfect Smash Burger & Thick Juicy Burger with Homemade Dill Pickles and Sauce

Ingredients

• 1 cup White distilled vinegar (for pickling brine)
• 0.5 cup Water (for pickling brine)
• 2 tablespoons Granulated sugar (for pickling brine)
• 1.5 tablespoons Kosher salt (for pickling brine)
• 1 tablespoon Coriander seeds (for pickling brine)
• 1 teaspoon Black peppercorns (for pickling brine)
• 5 Pickling cucumbers (about 1 lb, sliced 1/4 inch thick)
• 4 Garlic cloves (2 for brine, 2 grated for sauce)
• 2 tablespoons Fresh dill (generous sprigs, chopped)
• 0.75 cup Mayonnaise (thick, plain mayo)
• 0.33 cup Yellow mustard
• 0.33 cup Ketchup
• 2 tablespoons Chives (thinly sliced)
• 1 teaspoon Granulated sugar (for sauce)
• 1 tablespoon Worcestershire sauce
• 2 pinches MSG (optional)
• 2.5 pounds Ground beef (75‑80% lean) (1 lb for smash, 1.5 lb for thick burger)
• 8 American cheese slices (2 per burger)
• 4 Burger buns (soft, split) (8 halves)
• 4 tablespoons Unsalted butter (2 tbsp for thick burger basting, 2 tbsp for toasting buns)
• 1 small handful Fresh thyme (for butter basting)
• 4 large leaves Iceberg or romaine lettuce
• 1 medium Heirloom tomato (cut 1/4‑inch thick slices)
• 1 Yellow onion (thinly sliced on mandolin)
• 1 Red onion (cut into 1/4‑inch rings)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare Pickling Brine

   Combine 1 cup white distilled vinegar, 0.5 cup water, 2 tbsp sugar, 1.5 tbsp kosher salt, 1 tbsp coriander seeds, and 1 tsp black peppercorns in a saucepan. Bring to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: 212°F

2. Slice Cucumbers & Pack Jar

   Using a mandolin, slice 5 pickling cucumbers into ~1/4‑inch rounds. Pack them tightly into a heat‑proof jar. Lightly bruise 2 garlic cloves, add them to the jar with a few generous sprigs of fresh dill.

   Time: PT5M

3. Pour Hot Brine Over Cucumbers

   Carefully pour the boiling brine over the cucumbers, ensuring they are fully submerged. Let the jar sit at room temperature until the brine cools to about 70°F.

   Time: PT5M

4. Make Burger Sauce

   In a mixing bowl whisk together 0.75 cup mayo, 0.33 cup yellow mustard, 0.33 cup ketchup, 2 tbsp thinly sliced chives, 1 tsp sugar, 1 tbsp Worcestershire sauce, a pinch of MSG, 2 grated garlic cloves, and salt & pepper to taste until smooth.

   Time: PT5M

5. Prep Toppings

   Thinly slice the yellow onion on a mandolin (about 1/8‑inch). Slice the heirloom tomato into 1/4‑inch rounds. Cut the red onion into 1/4‑inch rings. Wash and dry lettuce leaves.

   Time: PT10M

6. Form Smash Burger Patties

   Divide 1 lb ground beef into 8 equal 2‑oz balls. Lightly shape each ball; they do not need to be perfect.

   Time: PT5M

7. Toast Smash Buns

   Split the buns and lightly butter the cut sides. Toast on the griddle until golden, about 1‑2 minutes.

   Time: PT2M

   Temperature: 400°F

8. Cook Smash Patties

   Heat a carbon steel griddle over medium‑high until very hot. Place two 2‑oz balls on the surface, add a generous mound of thinly sliced yellow onion, and immediately smash with a sturdy spatula to about 1/4‑inch thickness. Season with salt & pepper. Cook 1‑2 minutes, scrape underneath, flip, season again, place a slice of American cheese on each patty, and cook another 30 seconds.

   Time: PT7M

   Temperature: 400°F

9. Assemble Smash Burgers

   Spread sauce on the bottom bun, add pickles, stack the two cheesy patties, then top with the toasted bun.

   Time: PT2M

10. Form Thick Burger Patties

    Divide 1.5 lb ground beef into 4 equal 6‑oz balls. Gently compress each ball in your hand, rotating and lightly smashing to create a patty slightly larger than the bun.

    Time: PT5M

11. Toast Thick Buns

    Butter the cut sides of the remaining buns and toast on the griddle until golden, about 1‑2 minutes.

    Time: PT2M

    Temperature: 375°F

12. Cook Thick Patties with Butter & Thyme

    Heat a stainless steel pan over medium‑high. Add a tiny drizzle of oil, then place one patty in the pan. Press lightly with a spatula for full contact, season generously with salt and a touch of pepper, and sear 2‑3 minutes until a deep brown crust forms. Flip, add a slice of American cheese, and melt for another 2 minutes. Add 1 tbsp unsalted butter and a handful of fresh thyme to the pan, tilt to baste the patty for 30 seconds. Remove and let rest briefly.

    Time: PT14M

    Temperature: 375°F

13. Assemble Thick Burgers

    Spread a thin layer of mayo and a drizzle of yellow mustard on the bottom bun, add pickles, the cheesy patty, red onion rings, tomato slice, and lettuce. Top with the bun and, if desired, spoon a little pan‑basted butter over the top.

    Time: PT2M

Nutrition Facts

Calories

930

Protein

45 g

Carbohydrates

50 g

Fat

55 g

Fiber

3 g

Ingredient Substitutions

• Instead of White distilled vinegar: apple cider vinegar
• Instead of Granulated sugar: honey (1 tbsp)
• Instead of Kosher salt: sea salt
• Instead of Coriander seeds: cumin seeds
• Instead of Black peppercorns: cracked black pepper
• Instead of Pickling cucumbers: regular cucumbers
• Instead of Garlic cloves: garlic powder (1/4 tsp)
• Instead of Fresh dill: dried dill (1 tsp)
• Instead of Mayonnaise: aioli
• Instead of Yellow mustard: Dijon mustard
• Instead of Ketchup: tomato paste diluted with water
• Instead of Chives: green onions
• Instead of Worcestershire sauce: soy sauce
• Instead of Ground beef (75‑80% lean): ground chuck
• Instead of American cheese slices: cheddar cheese
• Instead of Burger buns (soft, split): brioche buns
• Instead of Fresh thyme: rosemary
• Instead of Heirloom tomato: any ripe tomato
• Instead of Yellow onion: white onion
• Instead of Red onion: sweet onion

Equipment Needed

• Saucepan
• Heat‑proof glass jar
• Mandolin slicer
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Carbon steel griddle
• Stainless steel pan
• Spatula (metal)
• Tongs
• Knife
• Cutting board
• Kitchen timer (optional)

Critical Steps — Do Not Skip

• Boiling the brine and pouring it over cucumbers (step 1‑3).
• Smashing the patties thin on a hot griddle (step 8).
• Basting thick patties with butter and thyme for flavor (step 12).

Chef Tips from the Video

• Use a heavy cast‑iron or carbon steel surface for the best Maillard crust on smash burgers.
• Season the meat just before it hits the heat; salt draws out moisture if applied too early.
• Rest thick‑burger patties for 2‑3 minutes after cooking to let juices redistribute.
• For extra flavor, add a thin slice of pickled jalapeño to the thick burger.

Troubleshooting

Storage

Refrigerator: Pickles: up to 2 weeks. Sauce: 5 days. Cooked burgers: 3 days.

Freezer: Both burgers freeze well for up to 2 months (wrap tightly).

Room temperature: Buns and raw vegetables can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the dill pickles at least 24 hours ahead for maximum flavor.
• Burger sauce keeps well refrigerated for up to 5 days; make it the night before.
• Form the patties, cover, and refrigerate for up to 12 hours before cooking.