Austin’s Ultimate Burger Recipe

Austin made these burgers the other night and we could not get enough. Think In-N-Out style, but bigger and better. This is the ultimate burger recipe. Truly a must for your next summer cookout. This is a smashburger style so you’ll have a thinner patty, lots of toppings and tons of flavor.  Here’s the exact recipe he followed:

Burger Recipe

WHAT YOU NEED

• Canola oil
• Lettuce
• Cast Iron Griddle
• Griddle Spatula
• Butter
• 1lb 80/20 Ground Beef
• Yellow onion
• Black Pepper
• Kosher Salt
• Coleman’s Mustard
• Brazilian hot sauce – Mendez
• Worcestershire
• Mayo
• Ketchup
• Brioche Buns (these were a little big, we might do a more traditional bun next time… or bigger patties) 
• American Cheese
• Olive oil
• Burger press

SECRET SAUCE

The sauce is very similar to In N’ Out IMO

Combine the following: 

• 1 part Ketchup
• 1 part Mayo
• 1/4 part Mustard
• 1/4 part Hot Sauce
• 1/4 part Worcestershire

Stir until consistent. Use additional mayo for a creamier sauce. Sauce should be a red-ish pink. Adjust proportions to your liking.

Prep the Onions

These are KEY! The onions make the burger

1. Peel and slice onion(s)
2. Combine 1 tablespoon of butter, 1/2 tablespoon of olive oil and sliced onions into pan (this pan doesn’t stick and gets the onions perfectly cooked) 
3. Cook on high heat for 10-15 min stirring occasionally until caramelized.
4. Set aside for later burger topping

Prep your Grill

1. Clean the surfaces of your grill
2. Put the cast iron griddle directly onto the grill — have to use a griddle for these! 
3. Get your grill to high heat, ideally around 400F

Burger Prep

1. Gingerly prepare 3oz meatballs for each party from 80/20 ground beef. Do not compress ground meat. It should be fluffy. Air pockets are a good thing.
2. Slice buns if needed
3. Butter buns for later toasting. I personally like to use mayo instead for toasting. Thanks our friend Brandt for that tip!
4. Unwrap American cheese slices

Grill Time

1. By now your grill and griddle should be hot and ready.
2. Bring out your patties, buns, canola oil, griddle spatula, burger press, cheese and finishing plate
3. Oil your hot griddle with canola oil lightly spreading the surfaces of the griddle.
4. Apply a meat ball to griddle
5. Immediately use your burger press to squash the ball into a patty.
6. Repeat for other meat balls as space allows.
7. When juices begin pouring out, it’s time to flip. With force, use your spatula get good under the patty in a single motion and flip.
8. Once flipped, add cheese slice
9. Add bun to griddle for toasting
10. Patty should be ready once cheese is fully melted
11. Remove bun
12. Remove patty and add to bun
13. Repeat for others

Burger Build

Build your burger as you like it, but I recommend a double patty like this from top to bottom: bun, lettuce, onions, cheese, patty, cheese, patty, secret sauce, bun.

Pair with fries, chips, or grilled veggies. We used the Alexia Rosemary Fries and they tasted legit. Add a little extra sea salt and pair with the secret sauce or spicy ketchup. 

Let me know if you try this burger recipe for your next cookout. Bon appetite!