Recipe

Smash Burgers With Burger News Sauce

Crisp-edged patties, melty cheese, and a punchy sauce that turns a basic burger into the one everyone suddenly wants to talk about.

By Matt Campbell

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4.8

A single crisp-edged smash burger in a cast iron pan with melted American cheese and a small bowl of creamy pink burger sauce on a wooden counter, warm kitchen lighting

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Some days, burger news hits like breaking weather alerts. Someone claims the perfect ratio of mayo to pickle. A new topping “changes everything.” A friend texts a photo of a lacy, crispy-edged patty like it is evidence in a delicious investigation.

So here is my contribution to the chaos: a smash burger with a bright, tangy, slightly spicy sauce that tastes like you put in way more effort than you did. The trick is simple. Sear hard, season aggressively (but with purpose), melt the cheese fast, and let the sauce do the talking.

This is weeknight-friendly, kid-friendly (you can tame the heat), and absolutely “standing at the stove taking bites over the sink” friendly.

Why It Works

Crisp edges, juicy center: Smashing thin on a ripping-hot pan gives you those lacy, browned bits without drying the burger out.
Sauce that actually tastes like something: Pickle brine, a little mustard, and smoked paprika keep it tangy and punchy instead of just sweet and creamy.
Fast, accessible ingredients: This is all grocery-store stuff. No special grind, no mystery powders.
Built-in flexibility: Make it classic, make it spicy, or make it extra briny. It still works.

Makes: 4 double burgers (8 thin patties)

Pairs Well With

Storage Tips

Best move: Store components separately so nothing goes soggy.

Food safety note: Refrigerate leftovers within 2 hours (sooner if your kitchen is hot). When reheating, heat until hot and steaming.

Sauce: Keep in an airtight container in the fridge for up to 5 days, depending on freshness and handling. Stir before using.
Cooked patties: Refrigerate up to 3 days. Reheat in a hot skillet for 30 to 60 seconds per side, just until warmed through, or air fry at 375 F for 2 to 3 minutes.
Buns: Keep at room temp in a bag for 2 to 3 days, or freeze.
Reheating tip: Warm the patty first, then add cheese and cover the pan for 20 to 30 seconds so it melts without overcooking.

Common Questions

What is “burger sauce” actually made of?

Most versions are a mayo base plus something tangy (pickle or relish), something sharp (mustard), and something sweet (ketchup). My version leans brighter with pickle brine and a little smoked paprika.

Why do my smash burgers stick to the pan?

Usually the pan is not hot enough, or you are trying to flip too early. Let the patty go until the edges look deeply browned and the top starts to change color. Use a sturdy metal spatula and scrape under the crust.

What meat is best for smash burgers?

Go for 80/20 ground beef. Leaner meat can turn dry fast. If you can, choose freshly ground or loosely packed beef for better craggy edges.

Can I make these without a cast iron skillet?

Yes. A heavy stainless steel pan or a flat-top griddle works great. Many nonstick pans are not ideal for crust and cannot handle the high heat you want for a proper sear.

How do I keep burgers juicy if they are so thin?

High heat and quick cook time. Smash, season, sear hard, flip once, melt the cheese fast, and get them off the heat quickly.

Can I make the sauce without relish?

Absolutely. Finely chop dill pickles and use a splash of pickle brine. That is where the “bright” comes from.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel skillet
Sturdy metal spatula (a thin fish spatula works, a wide burger spatula is even better)
Parchment paper (for smashing)
Small bowl and spoon for mixing sauce
Paper towels (optional, for wiping excess grease between batches)
Lid (or sheet pan) to help melt the cheese

I love burgers because they are the ultimate team sport food. Someone can toast buns, someone can mix sauce, someone can “quality control” the pickles. And if you are cooking solo, it still feels like a party because the kitchen smells like a diner for ten glorious minutes.

This sauce happened the way a lot of my favorites happen: I wanted something tangier than the usual sweet burger spread, I overdid the pickle brine on purpose, and suddenly I was taking fries for “testing” and forgetting to set the table. That is how you know it is a keeper.