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Best Double Smash Burgers Recipe with Dry-Aged Beef and Easy House Sauce

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A quick and easy recipe for juicy, crispy double smash burgers made with dry-aged beef and a tangy house sauce, perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 2 pounds dry-aged ground beef (80/20 fat ratio recommended)
  • Salt (preferably kosher)
  • Freshly ground black pepper
  • Neutral oil (like canola or vegetable) for the griddle or skillet
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste
  • 4–6 soft burger buns (brioche or potato buns)
  • 4 slices sharp cheddar cheese (optional)
  • Thinly sliced red onions
  • Fresh lettuce leaves
  • Pickles (your favorite kind)

Instructions

  1. Prepare the House Sauce: In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, smoked paprika, garlic powder, and apple cider vinegar. Season with salt and pepper to taste. Cover and refrigerate.
  2. Divide and Chill the Beef: Divide the dry-aged ground beef into 8 equal portions (about 4 ounces each). Roll into loose balls and chill in the fridge for 10 minutes.
  3. Heat the Skillet: Preheat a cast iron skillet or griddle over medium-high heat until smoking hot. Add a thin layer of neutral oil and spread evenly.
  4. Smash the Patties: Place 2-3 beef balls in the skillet spaced apart. Press each ball down firmly to about ¼ inch thick and hold pressure for 10-15 seconds. Cook without moving for about 2 minutes until edges are brown and crispy.
  5. Flip and Add Cheese: Flip each patty carefully. Immediately place a slice of cheddar cheese on top if using. Cook for another 1-2 minutes until cheese melts and patties are cooked through.
  6. Toast the Buns: Slice and lightly butter the buns. Toast them face down in a clean skillet or griddle until golden brown.
  7. Assemble the Burgers: Spread house sauce on top and bottom buns. Layer bottom bun with lettuce, 2 patties, red onions, pickles, then top with the bun cap.

Notes

Do not overwork the meat to keep patties tender. Use a very hot skillet for crispy edges. Press patties only once and avoid pressing after flipping to keep them juicy. Toast buns while patties cook to save time. Cheese is optional but recommended. For gluten-free, use gluten-free buns or lettuce wraps.

Nutrition

Keywords: smash burgers, dry-aged beef, house sauce, double burgers, crispy edges, quick burger recipe, easy dinner

Find it online: https://dahliadishes.com/best-double-smash-burgers-recipe-with-dry-aged-beef-and-easy-house-sauce/