Smash Burger with Mayo-Toast Buns and AB's Signature Sauce

Ingredients

• 0.5 lb Ground beef (80/20) (80% lean, 20% fat for juiciness; form into 4‑oz balls)
• 2 pieces Brioche buns (Soft, buttery buns; can use potato rolls if unavailable)
• 2 tbsp Mayonnaise (For spreading on buns before toasting)
• 2 slices American cheese slices (Melted on the patty just before flipping)
• 4 slices Sweet pickles (Adds tangy crunch; can use dill or bread‑and‑butter pickles)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Paprika
• 0.5 tsp Dried oregano
• 0.25 tsp Cayenne pepper (Optional for a mild heat)
• 1 tsp Kosher salt (Coarse grind preferred)
• 1 tsp Freshly ground black pepper
• 1 tbsp Ketchup
• 1 tsp Dijon mustard
• 2 strips Bacon strips (Optional; cook crisp and add on top)
• 1 tbsp Canola oil (High smoke‑point oil for searing)

Instructions

1. Mix Burger Seasoning

   Combine garlic powder, onion powder, paprika, dried oregano, cayenne pepper (if using), kosher salt, and black pepper in a small bowl. Stir until evenly mixed.

   Time: PT2M

2. Form 4‑oz Beef Balls

   Divide the 0.5 lb ground beef into two equal portions. Gently roll each portion into a smooth 4‑oz ball without over‑working the meat.

   Time: PT5M

3. Preheat Skillet

   Place the cast‑iron skillet on high heat and let it become very hot (smoke point). Add 1 tbsp canola oil and swirl to coat.

   Time: PT5M

   Temperature: High heat

4. Toast Buns with Mayo

   Spread 1 tbsp mayo on each cut side of the brioche buns. When the skillet is hot, place the buns cut‑side down and toast until golden brown, about 2 minutes per side.

   Time: PT4M

   Temperature: High heat

5. Cook Bacon (Optional)

   If using bacon, add the strips to the skillet after the buns are removed. Cook until crisp, about 5 minutes, then transfer to paper towels.

   Time: PT5M

   Temperature: Medium‑high heat

6. Smash First Patty

   Place one beef ball in the hot skillet. Let it sizzle for 10‑15 seconds, then cover with a piece of parchment paper and press down firmly with the press or a second spatula until the patty is about ¼‑inch thick.

   Time: PT2M

   Temperature: High heat

7. Season and Add Cheese

   Sprinkle a generous pinch of the prepared burger seasoning over the smashed patty. Place one slice of American cheese on top.

   Time: PT1M

8. Flip Patty

   When the edges start to bubble and the underside has a deep brown crust (about 2‑3 minutes), slide a sturdy spatula under the patty and flip it. Cook the second side for another 1‑2 minutes until the cheese is fully melted.

   Time: PT3M

   Temperature: Medium‑high heat

9. Repeat for Second Patty

   Repeat steps 6‑8 with the remaining beef ball, seasoning, and cheese.

   Time: PT8M

   Temperature: High heat

10. Mix AB Signature Sauce

    In a small bowl, combine 1 tbsp mayo, 1 tbsp ketchup, and 1 tsp Dijon mustard. Stir until smooth.

    Time: PT2M

11. Assemble Burgers

    Spread a generous layer of the signature sauce on the bottom toasted bun. Place the cooked patty with melted cheese, add 2 slices of sweet pickles, and optional crisp bacon. Top with the other bun half.

    Time: PT3M

12. Serve

    Serve the smash burgers immediately with your favorite side (air‑fried fries recommended). Enjoy!

    Time: PT1M

Nutrition Facts

Calories

710

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground beef (80/20): Ground turkey, Ground bison
• Instead of Brioche buns: Pretzel buns, Potato rolls
• Instead of Mayonnaise: Butter (different flavor), Olive oil spread
• Instead of American cheese slices: Cheddar, Swiss
• Instead of Sweet pickles: Dill pickles, Bread & butter pickles
• Instead of Garlic powder: Fresh minced garlic (use less)
• Instead of Onion powder: Finely minced onion (sautéed)
• Instead of Paprika: Smoked paprika
• Instead of Dried oregano: Italian seasoning
• Instead of Cayenne pepper: Red pepper flakes
• Instead of Kosher salt: Sea salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Ketchup: Tomato sauce
• Instead of Dijon mustard: Yellow mustard
• Instead of Bacon strips: Turkey bacon, Pancetta
• Instead of Canola oil: Vegetable oil, Avocado oil

Equipment Needed

• Cast iron skillet or heavy‑bottomed pan
• Metal spatula (sturdy)
• Burger press or second spatula (optional)
• Parchment paper (optional)
• Mixing bowl
• Small bowl for sauce
• Knife
• Cutting board
• Tongs
• Plate for resting (optional)
• Spoon or whisk (optional)

Critical Steps — Do Not Skip

• Preheat skillet until very hot (smoke point).
• Press the beef ball quickly to form a thin crust.
• Flip the patty only after a deep brown crust appears.
• Toast buns with mayo for buttery flavor without burning.

Chef Tips from the Video

• Use a cold ball of beef; the colder it is, the better the crust when it hits the hot pan.
• If you don’t have parchment paper, a clean kitchen towel can serve as a press surface.
• Save the rendered bacon fat and add a splash to the skillet for extra flavor when smashing the second patty.

Troubleshooting

Storage

Refrigerator: Store cooked patties, cheese, and sauce in airtight containers for up to 2 days.

Freezer: Wrap raw beef balls tightly in plastic wrap and freeze for up to 1 month. Thaw before cooking.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Mix the burger seasoning and store in a sealed jar for future use.
• Prepare the signature sauce a day ahead and refrigerate.
• Slice pickles and keep them in a small container.