Description
These Easy Smash Burgers feature juicy, crispy-edged beef patties cooked in a hot cast-iron skillet, layered with a flavorful homemade paleo-friendly burger sauce and fresh toppings on grain-free buns or lettuce wraps. Ready in just 25 minutes, this recipe offers a quick and delicious meal perfect for any burger lover seeking a crispy, tender burger experience with clean, paleo ingredients.
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)
Assembly & Toppings
- 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, minced dill pickles, pickle juice, garlic powder, onion powder, smoked paprika, and salt. Refrigerate while preparing the burgers to allow flavors to meld.
- Portion the beef. Divide the ground beef into 8 equal portions, about 2 1/2 ounces each. Loosely roll each portion into a ball without packing tightly to ensure crispy edges.
- Prepare seasoning. Combine sea salt, black pepper, garlic powder, and onion powder in a small bowl. Do not mix seasoning into the meat; reserve for seasoning the patties on the skillet.
- Heat the skillet. Place a large cast-iron skillet or griddle over medium-high to high heat until very hot, confirmed by water droplets sizzling immediately upon contact.
- Add oil if needed. If your skillet is not well-seasoned, lightly wipe it with avocado oil; otherwise, the fat in the beef will suffice to prevent sticking.
- Smash the burgers. Place 2–4 beef balls in the skillet, spaced several inches apart. Place a square of parchment paper over each ball and press firmly with a burger press or sturdy spatula until about 1/4 inch thick.
- Season the patties. Remove the parchment and generously sprinkle each patty with the prepared seasoning mixture.
- Cook the patties. Cook for approximately 2 minutes until edges are deeply browned and crisp with juices pooling on top.
- Scrape and flip. Use a thin, sturdy spatula to scrape underneath each patty to preserve the browned crust, then flip them over carefully.
- Finish cooking. Cook the patties an additional 45-60 seconds. Add cheese immediately after flipping if using. For each burger, stack two patties together.
- Assemble the burgers. Spread burger sauce generously over the bottom buns or lettuce wraps, add shredded lettuce, the double smash patties, pickles, onion, tomato if desired, and top with another spoonful of sauce. Serve immediately and enjoy.
Notes
- For best crispy edges, avoid packing the beef too tightly when forming patties.
- If you prefer a different cheese, opt for paleo-friendly or dairy-free options to keep the recipe aligned with paleo guidelines.
- You can swap the burger buns for lettuce wraps to reduce carbs or keep it grain-free.
- Using a well-seasoned cast iron skillet helps prevent sticking without needing extra oil.
- The burger sauce can be made ahead and refrigerated to deepen flavor.