Smashing Patty with Confidential Sauce – The Burger That Tastes Like a Secret

Some burgers are stacked high. Others are fancy. But the burgers people remember are the ones with crispy edges, juicy centers, and a sauce so good it makes you pause mid-bite. Smashing Patty with Confidential Sauce is that burger.

This is diner-style perfection: beef smashed hot and flat so it sears hard, caramelizes deeply, and stays unbelievably juicy. Then it’s finished with a creamy, tangy “confidential” sauce — the kind everyone tries to guess but never quite gets right. It’s simple, bold, and cooked fast, just like the best burgers always were.

Once you smash, you never go back.

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Smashing Patty with Confidential Sauce

Ingredients

For the Smash Patties

• 1 lb ground beef (80/20 for best flavor)

• Salt and black pepper

• 4 burger buns (potato or brioche)

• Butter (for toasting buns)

• Optional toppings: sliced cheese, pickles, lettuce, tomato, onions

For the Confidential Sauce

• ½ cup mayonnaise

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 1 tbsp finely chopped pickles or relish

• ½ tsp garlic powder

• ½ tsp onion powder

• Optional: dash of hot sauce or smoked paprika

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Instructions

1) Make the Confidential Sauce

1. In a bowl, mix all sauce ingredients until smooth.

2. Cover and refrigerate while you cook the burgers (flavor improves as it rests).

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2) Prep the Patties

1. Divide beef into 4 loose balls (don’t pack them).

2. Season the outside lightly with salt and pepper.

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3) Heat the Pan

Heat a cast-iron skillet or griddle over high heat until smoking hot.

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4) Smash

1. Place beef balls in the hot pan.

2. Immediately smash flat using a sturdy spatula or burger press.

3. Hold pressure for 10 seconds to lock in the crust.

4. Season again lightly.

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5) Cook

• Cook 2–3 minutes without moving until edges are deeply browned.

• Flip once.

• Add cheese if using and cook 1–2 minutes more.

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6) Toast the Buns

Butter buns and toast cut-side down until golden.

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7) Assemble

Spread confidential sauce on both sides of the bun. Add patty, toppings, and serve immediately.

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Why Smash Burgers Work

• High heat = Maillard reaction (that crispy, savory crust)

• Thin patties cook fast and stay juicy

• Loose beef = tender bite

• Simple seasoning lets the beef shine

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Tips for the Perfect Smash Patty

• Use 80/20 beef — lean meat dries out

• Don’t press after the first smash (keeps juices in)

• Let the pan get very hot before adding meat

• Cheese melts best after flipping

• Keep it simple — smash burgers don’t need stacking

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Serving Suggestions

• Serve with fries or onion rings

• Pair with coleslaw or pickles

• Double-patty version for extra indulgence

• Add grilled onions for diner-style flavor

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FAQ – Smashing Patty with Confidential Sauce

Why can’t I smash the patty early?

Smashing after cooking starts pushes juices out. Smash immediately when the beef hits the pan.

Can I cook smash burgers on a grill?

Yes, but you’ll need a flat griddle surface. Grates alone won’t work.

What cheese works best?

American melts best. Cheddar and provolone also work.

Can I make the sauce ahead of time?

Yes. It keeps in the fridge up to 5 days.