Ultimate Crispy Smash Burgers with Tangy House Sauce

Whisk together the melted butter, Worcestershire, fish sauce, and smoked paprika. Pour this over the beef and mix gently before forming into four uniform, loose balls.

💡 Tip: Keep the meat chilled in the fridge for 20 minutes to prevent the butter from leaking too early.

Combine the mayonnaise, ketchup, horseradish, Worcestershire, sriracha, and minced shallot in a small bowl to create your House Sauce.

💡 Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.

Heat a heavy cast iron skillet or flat griddle over high heat until smoking hot. Place the beef balls on the surface, seasoning lightly with salt.

💡 Tip: Use your exhaust fan or keep a window open as this process generates significant smoke.

Place a piece of parchment paper over the beef and press down firmly with a sturdy spatula or burger press to flatten the patty into a thin disk.

💡 Tip: Parchment prevents the meat from sticking to your press.

Sear for 2-3 minutes until a deep, dark crust forms. Flip, immediately top with American cheese, and cook for another 60 seconds until the cheese melts perfectly.

💡 Tip: Toast your buttered buns on the side of the griddle while the patties finish.

Assemble by spreading the House Sauce on the buns, adding the patties, and serving immediately.