Burgers
Smash Burgers with Raichlen’s Special Sauce
(Workman Publishing).
Copyright© 2025. Photographs by Randazzo & Blau.
For years, I’ve extolled the virtues of cooking burgers on the grill (preferably over a wood fire), and for years I’ve inveighed against pressing those burgers with the flat part of a spatula (an act that squeezes the luscious meat juices onto the coals). But there’s one burger that does better on a griddle than a grill and that absolutely thrives when pressed. You guessed it: the smash burger. The genius of the method lies in smashing the burger on hot flat metal, pressing out the fat, caramelizing the meat, and crisping the edges.
Smash Burgers with Steven Raichlen’s Special Sauce Recipe
Smash Burgers with Raichlen’s Special Sauce
Recipe Notes
- Advance Prep: 10 minutes (forming beef balls and refrigerating; can be done ahead)
- Active Prep: 15–20 minutes (slicing veggies, mixing sauce, assembling burgers)
- Grill Time: 6–8 minutes (griddling burgers and toasting buns)
- Total Time: 30–35 minutes
- Yield: Makes 4 Burgers
- Method: Griddle/Plancha (smash burger technique)
- Equipment: Griddle or plancha, Griddle press or cast-iron skillet, Instant-read thermometer (optional)
Ingredients
- 1-1/2 pounds (680 g) ground beef, preferably 20 percent fat
- Coarse salt (sea or kosher) and freshly ground black pepper
- Canola or olive oil for the griddle
- 4 brioche buns, split
- Raichlen’s Special Sauce (recipe follows) or your favorite condiments
- 4 Boston lettuce leaves
- 1 luscious ripe red tomato, cut into 1/4-inch (6 mm) slices
- 4 paper-thin slices sweet onion (optional) (See What’s More)
- Dill or sweet pickle slices (optional)
Raichlen's Special Sauce
- 2 tablespoons white miso, at room temperature, and/or 2 tablespoons Dijon mustard
- 6 tablespoons (85 g) mayonnaise (preferably Hellmann’s)
- 2 tablespoons ketchup
- 1 to 2 tablespoons sriracha
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar (optional)
You'll Also Need
- A griddle press (or cast-iron skillet)
- An instant-read thermometer (optional)
Recipe Steps
1: Form the beef into 8 even balls. Refrigerate until you’re ready to cook.
2: Heat your griddle or plancha to high and lightly oil it.
3: Arrange the burger balls on the griddle, leaving 3 inches (8 cm) between them. Smash them with a griddle press until just shy of 1/4 inch (6 mm) thick. Season the burgers with salt and pepper. Cook until the burgers are sizzling and darkly browned on the bottom, 2 to 4 minutes. Use a spatula to invert the burgers, then place the griddle press on top and press hard. Continue griddling until both sides are browned, with crusty, lacy edges. Cook the burgers to taste—I like medium (160°F/71°C on an instant read
thermometer)—another 2 to 4 minutes.
4: Meanwhile, grill the cut sides of the buns on the plancha in the burger fat or with a little oil, 15 to 30 seconds.
5: To assemble the burgers, spread one of the bottom buns with special sauce. Place a piece of lettuce on top. Top with 2 burgers, tomato, and onion and pickle slices, if using. Spread more special sauce on the cut side of the top bun and place on top. Dig in!
To Make Steven’s Special Sauce: Makes 3/4 Cup (180 ml)
Place the miso in a small mixing bowl. Add 1 tablespoon hot water and whisk until the miso dissolves. Stir in the remaining ingredients. Note: If you like your special sauce sweeter (I don’t), add up to 1 teaspoon sugar.
Recipe Tips
What Else
Don’t be afraid to press hard: You’ll need the sustained pressure. Note: For an extra luxurious smash burger, use Wagyu beef
What’s More
We’re not all fans of raw onion, so it’s a good thing smash burgers and caramelized onions make good bedfellows.
Find This Recipe
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