Double Cheesy Smash Burger Sauce

There is nothing quite like biting into a Double Cheesy Smash Burger dripping with Special New York Sauce The sharp sizzle of beef on a hot pan instantly transports me back to backyard cookouts Those deeply golden onions mingling with melty cheese tucked between toasty buns with a zing of special sauce come together as the ultimate comfort food

I first made this burger for a weekend movie night when I wanted something restaurant worthy but simple My friends kept asking where I bought it and now it is always the top request for gatherings

Ingredients

• Ground beef: With an eighty to twenty ratio brings plenty of moisture and flavor Look for fresh beef with a rich red color and minimal liquid for the best results
• Salt and black pepper: Are musts They bring out every note of beefy savor
• American cheese: Guarantees that iconic gooeyness Skip pre sliced and go for freshly cut for a smoother melt
• Burger buns: Can make or break the bite Choose soft rolls with enough structure to hold all those layers and toast them just until the edges are crisp
• Butter: Sets the golden stage for onions and gives a satisfying mouthfeel to the whole build
• Onion: Finely diced for the right amount of sweetness plus that signature smash burger texture Look for firm heavy onions with smooth skin
• Mayonnaise: Is the backbone of the New York sauce Full fat is best for a silkier texture
• Ketchup: Brings in brightness and color Opt for a thick classic ketchup for consistency
• Yellow mustard: Offers that punch of zip Choose a familiar brand with lively flavor
• White vinegar: Helps all the creamy and sweet elements pop
• Sugar: Is the secret for balance Just a pinch of regular granulated does the trick
• Finely chopped pickles: Are what make this sauce stand out For crunch and bite go for cold and very crisp pickles
• Onion powder: Lets the sauce soak up onion flavor without making it chunky

Instructions

Preparing the Patties:

Form the beef into small even balls each weighing about two ounces Pressing gently helps keep the juices in Season each side generously with salt and black pepper so every bite pops

Smash and Sear Technique:

Preheat a sturdy skillet on medium high Make sure the pan is hot before adding butter so it foams not burns Toss in the finely diced onions and stir until golden brown being careful to keep them from scorching Place the beef balls in and immediately smash until very thin Using a sturdy spatula is essential let them cook undisturbed for two to three minutes Flip in one swift motion and cook until a deep crust forms

Adding Cheese:

Lay a slice of American cheese over every patty as soon as each is flipped The residual heat ensures even melting Stack two cheesy patties per bun and work quickly for maximum melt

Making the Special New York Sauce:

Mix mayonnaise ketchup mustard white vinegar sugar finely chopped pickles and onion powder in a bowl Whisk until perfectly smooth Taste and adjust the balance so it is tangy and rich Spoon into a small jar if you make extra

Assembling the Burger:

Spread a generous layer of Special New York Sauce on the bottom bun Add the sautéed onions then stack up your double cheesy patties Place the top bun on and press gently to settle all the juicy layers Serve right away while the cheese is at its stretchiest

When I want to spoil my family a diner style Double Cheesy Smash Burger is how I do it The layers melt together in a way that is pure comfort and sharing them always sparks a happy memory

Storage tips

Stack cooked patties with parchment paper between to keep from sticking Refrigerate in an airtight container for up to two days Reheat quickly in a skillet for best texture and never microwave the assembled burger to keep buns from getting soggy

Ingredient substitutions

If you cannot find eighty to twenty beef try a ninety to ten blend but add a splash of oil when smashing Try sharp cheddar for a more grown up cheesy punch Swap out yellow mustard with Dijon for extra tang or use any sturdy bread roll you love in place of classic burger buns

Serving suggestions

Layer burgers with lettuce tomato or crunchy slaw for freshness Even a single dill pickle spear on the side gives that authentic burger shop feel Sometimes I serve these with seasoned fries and a homemade lemonade for an old school touch

Cultural and historical context

Smash burgers took root in classic American diners Popularity soared because pressing meat on a hot griddle gave a crave worthy contrast of crispy edges and juicy middle Adding a double layer stacks nostalgia high while the New York style sauce nods to the East Coast’s love of sweet zippy condiments

Seasonal adaptations

Lettuce and tomatoes peak in late summer making for the perfect burger add on You can swap in grilled onions or sautéed peppers in colder months for warmth and sweetness Miniature slider buns make these ideal for parties year round

Success Stories

One of my friends never liked burgers until she tried this special sauce version Now she claims it is her go to party food Once we made a whole batch on a rainy day and everyone ate them right off the skillet with pickles on the side

Freezer meal conversion

Patties can be shaped and frozen raw with parchment between each for up to one month Defrost in the fridge before smashing and searing Sauce keeps well in the fridge so make a double batch for busy nights

Make this burger once and it will be your new favorite Save extra sauce so you can relive the cheeseburger magic on busy nights

Common Recipe Questions

→ What type of beef is best for a double smash burger?

An 80/20 ground beef blend is ideal, providing juiciness and rich flavor for smashing and searing.

→ How do you get the cheese perfectly melted?

Add American cheese slices to the patties while they're hot on the skillet, allowing it to melt smoothly.

→ What gives the New York sauce its unique taste?

The combination of mayonnaise, ketchup, mustard, pickles, vinegar, and onion powder adds creamy and tangy depth.

→ Why should the buns be toasted?

Toasted buns add crunch and prevent them from becoming soggy, enhancing texture and flavor.

→ What's the best technique for smashing the patties?

Use a flat spatula to press beef balls firmly in a preheated skillet, achieving crispy edges and fast cooking.

→ Can you customize the toppings?

Absolutely! Add lettuce, tomato, or extra pickles based on personal taste for extra crunch and freshness.