Smashburger with Saigon Smash Sauce

For the Bellisari’s Smash Sauce:
1/4 cup mayonnaise
1 tablespoon Bellisari’s Saigon Street Sauce
2 teaspoons pickle juice
1 tablespoon diced pickle

For the burger seasoning mix:
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon seasoned salt

For the smashburger:
1 pound 80/20  ground chuck
4 potato hamburger buns
2 tablespoons butter, divided

For the toppings:
1/2 head green leaf lettuce, washed and dried
1 medium tomato, sliced
1/2 medium red onion, sliced
4 slices American cheese

Make the Bellisari’s Smash Sauce: In small bowl combine mayonnaise, Bellisari’s Saigon Street Sauce, pickle juice, and diced pickles. Set aside until ready to assemble your burgers.

Make the burger seasoning mix: In another small bowl combine kosher salt, black pepper, and seasoned salt.

Prepare the burgers: Loosely divide ground beef into four even balls. Season the balls of beef with a 1/8 teaspoon burger seasoning mix. 

Cook the smashburgers: Wrap a heavy skillet (cast iron works well) with some foil, you will use this to smash the burgers. Turn on the fan over the stove and open a window to help with air flow.

In a large skillet or griddle (I do not recommend using non-stick) set over medium-high heat add one tablespoon of butter. Once butter has melted, add the beef balls.

Place foil wrapped skillet or spatula over the beef balls and smash them into flat disks. Smash each burger for 10 seconds, one at a time, applying a lot of pressure to it. Repeat until all the burgers are smashed.

Season burgers with more mix and continue to cook: Season smashburgers with another 1/8 teaspoon burger seasoning mix. Allow them to continue to cook for about 90 seconds until the juices start to bubble from the burger. Use a sturdy metal spatula to flip the burgers, being sure to scrap up any caramelization.

Assembly: Add cheese to the burgers and cook until cheese is melted. Then assemble the burgers on the bun with Bellisari’s Saigon Smash Sauce and your toppings of choice. Enjoy with fries and a chilled Dry Stout.