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In-N-Out, Five Guys, Smash Burger... What do they all have in common besides an reasonably priced, thin patty burger that keeps you coming back? Not much, but that's exactly what it's supposed to be.
There is something about that thin beef patty, smashed on a griddle, caramelized, then put in a bun with your favorite toppings that makes you want to go get one right now. These wonderful burgers also cause endless hours of discussion on who makes the best one. Each place has their own twist or sauce or topping that makes them unique and delicious.
We have taken some of the best parts of each and come up with our own version. The sauce is a clone of the In-N-Out burger sauce combined with what we think is the perfect sized burger and the perfect classic toppings. Even if there is a topping that is not on your usual list of goto items, give it a try with all the toppings and sauce. You will not be disappointed.
Sauce:
1/2 cup mayo
3 tablespoons and 2 1/2 teaspoons ketchup
1 teaspoon yellow mustard
2 1/2 teaspoons sweet pickle relish
2 1/2 teaspoons dill pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
Burgers:
2.5 oz patties (2 patties for each burger)
Sesame seed buns
American cheese slices
White onion – Finley chopped
Tomato - thinly sliced
Dill pickle slices
Iceberg lettuce – about the size of the bun
Directions:
Make the sauce and let sit in the fridge to chill.
Grill the onions. While the onions are cooking, flatten the burgers to about 1/4 in thick.
Once the onions are caramelized, remove from the griddle.
Cook the burgers 1.5 min, flip, add 2 slices of cheese to 1 of the patties (each burger will use 2 patties).
To cook, place 2.5 oz ball of beef on hot skillet then smash to 1/4 inch thick. To keep from sticking, place a piece of parchment paper on the beef then smash with 2 spatulas (see notes on smashing below).
When cheese has melted place the patty with out cheese on top of patty with cheese, assemble as such:
Bottom bun, sauce, onions, burgers, pickles, tomatoes, lettuce, sauce, top bun.
While the burgers are cooking, someone can assemble the top and bottom buns with their items.
As soon as the burgers are done, transfer the patties to the bun, close and serve.
Notes:
A Cast Iron pan or skillet will provide the best surface for creating the crust on the burger.
For a grilling option, smash the patty off the grill then place on the grill. Will not be as thin but has a great charred flavor.
Use the 2 spatulas for leverage when smashing the burger. See video for an example:
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