Description
These easy smash burgers are crispy on the edges, juicy inside, and topped with a flavorful homemade paleo-friendly burger sauce. Ready in just 25 minutes, they are perfect for a quick, satisfying meal with grain-free buns or lettuce wraps.
Ingredients
Burger Sauce
- 1/3 cup paleo-friendly mayonnaise
- 2 tablespoons paleo-friendly ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons dill pickles (minced)
- 1 teaspoon pickle juice
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Generous pinch sea salt (to taste)
Burgers
- 1 1/4 pounds ground beef (preferably 85/15)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon avocado oil (for frying the patties)
For Serving
- 4 paleo-friendly burger buns (lettuce wraps, or toasted grain-free buns)
- Thinly sliced dill pickles
- Thinly sliced onion
- Shredded lettuce
- Sliced tomato (optional)
- Paleo-friendly or dairy-free cheese (optional)
- Extra burger sauce
Instructions
- Make the burger sauce: Whisk together the mayonnaise, ketchup, mustard, chopped pickles, pickle juice, garlic powder, onion powder, smoked paprika, and salt. Refrigerate while you prepare the burgers to let the flavors meld.
- Portion the beef: Divide the ground beef into 8 equal portions, about 2 1/2 ounces each, and gently roll into loose balls without packing.
- Prepare the seasoning: Combine salt, pepper, garlic powder, and onion powder in a small bowl; do not mix into the meat but season the patties externally during cooking.
- Heat the pan: Place a large cast-iron skillet or griddle over medium-high to high heat until very hot, with a drop of water sizzling immediately.
- Oil the pan if needed: If your pan and beef fat are insufficient, wipe with a thin layer of avocado oil to prevent sticking.
- Smash the burgers: Place 2-4 beef balls in the skillet spaced apart, cover each with parchment paper, and press firmly with a burger press or spatula until about 1/4 inch thick.
- Season the patties: Remove parchment and generously sprinkle seasoning mixture on top of each patty.
- Cook first side: Cook for approximately 2 minutes until edges are deeply browned, crisp, and juices start pooling on top.
- Flip the burgers: Use a thin spatula to scrape beneath each patty carefully to keep the crust intact, then flip.
- Add cheese (optional): Immediately place paleo-friendly or dairy-free cheese on the patties if desired.
- Cook second side: Cook for another 45-60 seconds until cheese melts and patties are cooked through.
- Stack patties: Double up two patties for each burger for a juicy, satisfying bite.
- Assemble burgers: Spread extra burger sauce on bottom buns or lettuce wraps, layer shredded lettuce, double patties, pickles, onion, tomato if using, and finish with more sauce. Serve immediately.
Notes
- Do not overwork or tightly pack the meat to maintain tender texture and create crispy edges when smashed.
- Using a well-seasoned cast iron skillet can reduce or eliminate the need for added oil.
- If you prefer cheese, add it right after flipping the patties for perfect melting.
- Serve with grain-free buns or lettuce wraps to keep it paleo-friendly.
- Making the burger sauce ahead enhances the flavor development.