The Cheeseburger recipe from "The Menu" movie HD 1080p
The Cheeseburger recipe from "The Menu" movie HD 1080p is a medium American recipe that serves 1. 800 calories per serving. Recipe by ASADSGNS on YouTube.
Prep: 15 min | Cook: 7 min | Total: 32 min
Cost: $11.30 total, $11.30 per serving
Ingredients
- 1/2 cup Mayonnaise (full‑fat, store‑bought)
- 2 tbsp Ketchup
- 1 tbsp Sriracha
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tbsp Sweet Pickle Relish
- 1/4 tsp Paprika
- 1/8 tsp Black Pepper (freshly cracked)
- 1 medium Yellow Onion (thinly shaved)
- 6 oz Ground Beef (80/20) (divided into two 3‑oz balls)
- 2 pieces Sesame Buns (freshly baked)
- 2 tbsp Ghee (for toasting buns)
- 2 slices Sharp Cheddar Cheese
- 4 pieces Pickle Chips
- to taste Kosher Salt
- to taste Ground Black Pepper
Instructions
Make the Spicy Mayo Sauce
In a small mixing bowl combine mayonnaise, ketchup, sriracha, Dijon mustard, Worcestershire sauce, sweet pickle relish, paprika, and black pepper. Stir until smooth, then cover and refrigerate until needed.
Time: PT5M
Thinly Slice the Onion
Peel the yellow onion and shave it into very thin, translucent slices using a sharp chef's knife.
Time: PT5M
Form Beef Balls
Weigh out 6 oz of 80/20 ground beef, divide into two equal portions (3 oz each), and quickly roll each portion into a loose ball without over‑handling.
Time: PT5M
Preheat the Griddle
Set the griddle or large skillet to maximum heat and allow it to become very hot (smoke should start to appear).
Time: PT5M
Toast the Buns in Ghee
Spread 1 tbsp of ghee on each cut side of the sesame buns and place them cut‑side down on the hot griddle for about 1 minute, or until golden and crisp.
Time: PT2M
Temperature: high heat
Smash the Patties
Place each beef ball on the griddle, cover with parchment paper, and press down firmly with a sharp spatula until the patty is thin (about 1/4‑inch).
Time: PT2M
Temperature: high heat
Season the First Side
Liberally sprinkle kosher salt and freshly cracked black pepper over the smashed patty.
Time: PT30S
Add Onions Before Flipping
Scatter a handful of the thinly sliced onions on top of each patty while the first side cooks.
Time: PT30S
Flip, Add Cheese, and Finish Cooking
Using a sharp spatula, flip each patty, place two slices of sharp cheddar on top, and cook for another 2 minutes until the cheese melts and the second side is nicely charred.
Time: PT2M
Temperature: high heat
Assemble the Burger
Spread the chilled spicy mayo sauce on the underside of the top bun. On the bottom bun, place the four pickle chips, then the cooked patty with melted cheese and caramelized onions. Top with the toasted bun.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 40 g
- Carbohydrates
- 50 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy, Not vegetarian, High protein
Allergens: Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of Mayonnaise: Greek yogurt, aioli
- Instead of Ketchup: Tomato paste diluted with water
- Instead of Sriracha: Hot sauce
- Instead of Dijon Mustard: Yellow mustard
- Instead of Worcestershire Sauce: Soy sauce
- Instead of Sweet Pickle Relish: Chopped sweet pickles
- Instead of Paprika: Smoked paprika
- Instead of Black Pepper: White pepper
- Instead of Yellow Onion: White onion, Shallots
- Instead of Ground Beef (80/20): 85/15 ground beef, Ground turkey
- Instead of Sesame Buns: Hamburger buns, Brioche buns
- Instead of Ghee: Butter, Clarified butter
- Instead of Sharp Cheddar Cheese: American cheese, Swiss cheese
- Instead of Pickle Chips: Dill pickle slices
- Instead of Kosher Salt: Sea salt
- Instead of Ground Black Pepper: White pepper
Equipment Needed
- Griddle or Large Skillet
- Parchment Paper (optional)
- Sharp Spatula
- Kitchen Scale (optional)
- Cutting Board
- Chef's Knife
- Small Mixing Bowl
- Spoon or Whisk
Critical Steps — Do Not Skip
- Chilling the sauce for at least 10 minutes
- Using a super‑hot griddle to achieve a proper char
- Smashing the beef ball quickly and firmly
- Seasoning after the smash to avoid drawing out moisture
- Adding thinly sliced onions before flipping for caramelization
- Toasting buns in ghee for crisp, nutty flavor
Chef Tips from the Video
- Use parchment paper under the patty to prevent sticking and to protect your spatula.
- Press the patty down within the first 10 seconds of contact for maximum crust.
- Kosher salt is preferred because its larger crystals are easier to control.
Troubleshooting
Patty does not develop a crust.
Make sure the griddle is at maximum heat before adding the meat; wait until it starts to smoke.
Onions become soggy instead of caramelized.
Add the onions after the first side has started to sear and keep the heat high; avoid crowding the pan.
Bun becomes soggy after adding sauce.
Apply sauce only to the top bun right before serving and keep the bottom bun dry until assembly.
Storage
Refrigerator: Sauce: up to 3 days in an airtight container. Cooked burger: best eaten same day; can be refrigerated for up to 24 hours, reheat gently.
Freezer: Raw beef balls can be frozen for up to 2 months; thaw before cooking. Sauce freezes well for up to 1 month.
Room temperature: Assembled burger should not sit at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the spicy mayo sauce a day ahead and store it sealed in the fridge.
- Slice the onion and keep it in a bowl of cold water to retain crispness until cooking.
- Form the beef balls, cover, and refrigerate for up to 12 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of the smash burger in American cuisine?
The smash burger originated in the United States in the early 2000s as a fast‑food shortcut that creates a crisp, caramelized crust by pressing a loosely formed beef ball onto a hot griddle. It reflects American love for quick, juicy burgers with a distinctive texture.
What are the traditional regional variations of the smash burger in the United States?
Regional twists include adding cheese curds in the Midwest, using pepper jack in the Southwest, or topping with coleslaw in the South. The core technique—smashing on a hot surface—remains the same across variations.
How is a smash burger traditionally served in American diners?
In classic American diners, a smash burger is served on a soft bun with simple toppings like pickles, onions, mustard, and sometimes American cheese. The focus is on the beef’s caramelized crust rather than elaborate sauces.
What occasions or celebrations is the smash burger associated with in American culture?
Smash burgers are popular at casual gatherings, backyard barbecues, sports‑watch parties, and fast‑food festivals. Their quick preparation makes them ideal for informal celebrations.
What makes the ghee‑toasted sesame bun special in this ASADSGNS smash burger recipe?
Ghee has a higher smoke point than butter and adds a nutty, rich flavor that crisps the interior of the sesame bun without burning. This creates a contrast between a crunchy bun interior and a soft exterior, elevating the classic American burger.
What are the most common mistakes to avoid when making the ASADSGNS smash burger?
Common errors include using a cold griddle, over‑mixing the meat, seasoning before smashing, and adding onions too early. Each mistake prevents the signature crust and can make the burger soggy or overly salty.
Why does this ASADSGNS recipe season the burger after smashing instead of mixing salt into the meat?
Seasoning after the smash allows the salt to sit on the surface, drawing out moisture that helps form a deep brown crust. Mixing salt into the meat beforehand can cause the proteins to break down, resulting in a softer, less crispy patty.
Can I make the ASADSGNS smash burger ahead of time and how should I store it?
Yes. Form the beef balls and keep them covered in the refrigerator for up to 12 hours. The sauce can be prepared a day ahead and stored in an airtight container. Reheat the cooked patties gently on a skillet before assembling.
What texture and appearance should I look for when the ASADSGNS smash burger is done?
The patty should have a dark, caramelized crust on both sides, be about 1/4‑inch thick, and the cheese should be fully melted. The bun interior should be golden‑brown and crisp from the ghee.
What does the YouTube channel ASADSGNS specialize in?
The YouTube channel ASADSGNS focuses on creative, high‑flavor home‑cooking tutorials, often highlighting unique techniques, flavor‑boosting sauces, and ingredient swaps that elevate classic comfort foods.
How does the YouTube channel ASADSGNS's approach to American burger cooking differ from other cooking channels?
ASADSGNS emphasizes unconventional ingredient choices—like using ghee instead of butter—and precise technique, such as the timed smash and onion placement, which creates a more textured and flavorful burger than many standard fast‑food style tutorials.
Last updated: September 2, 2026
