Sriracha Aioli Smash Burgers
Sriracha Aioli Smash Burgers
Ingredients
For the Sriracha Aioli
- 1/2 cup mayonnaise, full-fat recommended
- 2 tablespoons sriracha
- 1 teaspoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
For the Burgers
- 1 1/2 pounds ground beef, 80/20 chuck
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter, divided
- 4 cheddar cheese slices, sharp or mild
- 4 brioche burger buns, split
For Assembly (Optional Toppings)
- 1/4 cup red onion, thinly sliced
- 1/4 cup pickles, sliced
- 4 lettuce leaves, such as butter lettuce or green leaf
Instructions
- 1
Prepare the Sriracha Aioli: In a small bowl, combine mayonnaise, sriracha, fresh lime juice, garlic powder, and kosher salt. Stir well until thoroughly mixed. Cover the bowl and refrigerate the aioli until ready to use, allowing the flavors to meld.
⏱️ 5 min
- 2
Prepare the Ground Beef: Gently divide the ground beef into 8 equal portions, approximately 3 ounces each. Form each portion into a loose ball, being careful not to overwork the meat. Season the beef balls generously with kosher salt and freshly ground black pepper on all sides.
⏱️ 5 min
- 3
Preheat the Griddle: Place a large cast-iron skillet or griddle over high heat. Allow it to heat for about 5 minutes until it is very hot and just starting to smoke. Add 1 tablespoon of butter to the griddle and let it melt and coat the cooking surface.
⏱️ 5 min
- 4
Smash and Cook Patties: Place two seasoned beef balls onto the hot griddle, ensuring there is space between them. Immediately place a piece of parchment paper over each beef ball. Using a sturdy spatula or burger press, firmly smash each ball down into a thin patty, about 1/4 inch thick. Cook for 2 to 3 minutes without disturbing, until a deep brown, crispy crust forms on the bottom.
⏱️ 3 min
- 5
Flip, Stack, and Cheese: Carefully flip the patties. Immediately place one slice of cheddar cheese on one patty, then stack the second patty directly on top of the cheese-covered patty. Continue to cook for another 1 to 2 minutes, or until the cheese is melted and the patties are cooked through to your desired doneness. Remove the stacked burger from the griddle.
⏱️ 2 min
- 6
Toast the Buns: While the burgers are cooking, lightly butter the cut sides of the brioche burger buns. Place the buttered buns cut-side down on the hot griddle or in a separate pan. Toast for 1 to 2 minutes, until they are golden brown and slightly crispy. Remove from heat.
⏱️ 2 min
- 7
Assemble the Burgers: Spread a generous amount of the prepared sriracha aioli on both the top and bottom halves of each toasted brioche bun. Place the stacked burger patties on the bottom bun. Top with thinly sliced red onion, pickles, and lettuce leaves as desired. Place the top bun to complete the burger.
⏱️ 3 min
- 8
Repeat and Serve: Repeat steps 4 through 7 with the remaining beef balls, butter, cheese, and buns to assemble the remaining burgers. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Sriracha Aioli Smash Burgers
Ingredients
For the Sriracha Aioli
- 1/2 cup mayonnaise, full-fat recommended
- 2 tablespoons sriracha
- 1 teaspoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
For the Burgers
- 1 1/2 pounds ground beef, 80/20 chuck
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter, divided
- 4 cheddar cheese slices, sharp or mild
- 4 brioche burger buns, split
For Assembly (Optional Toppings)
- 1/4 cup red onion, thinly sliced
- 1/4 cup pickles, sliced
- 4 lettuce leaves, such as butter lettuce or green leaf
Instructions
- 1
Prepare the Sriracha Aioli: In a small bowl, combine mayonnaise, sriracha, fresh lime juice, garlic powder, and kosher salt. Stir well until thoroughly mixed. Cover the bowl and refrigerate the aioli until ready to use, allowing the flavors to meld.
⏱️ 5 min - 2
Prepare the Ground Beef: Gently divide the ground beef into 8 equal portions, approximately 3 ounces each. Form each portion into a loose ball, being careful not to overwork the meat. Season the beef balls generously with kosher salt and freshly ground black pepper on all sides.
⏱️ 5 min - 3
Preheat the Griddle: Place a large cast-iron skillet or griddle over high heat. Allow it to heat for about 5 minutes until it is very hot and just starting to smoke. Add 1 tablespoon of butter to the griddle and let it melt and coat the cooking surface.
⏱️ 5 min - 4
Smash and Cook Patties: Place two seasoned beef balls onto the hot griddle, ensuring there is space between them. Immediately place a piece of parchment paper over each beef ball. Using a sturdy spatula or burger press, firmly smash each ball down into a thin patty, about 1/4 inch thick. Cook for 2 to 3 minutes without disturbing, until a deep brown, crispy crust forms on the bottom.
⏱️ 3 min - 5
Flip, Stack, and Cheese: Carefully flip the patties. Immediately place one slice of cheddar cheese on one patty, then stack the second patty directly on top of the cheese-covered patty. Continue to cook for another 1 to 2 minutes, or until the cheese is melted and the patties are cooked through to your desired doneness. Remove the stacked burger from the griddle.
⏱️ 2 min - 6
Toast the Buns: While the burgers are cooking, lightly butter the cut sides of the brioche burger buns. Place the buttered buns cut-side down on the hot griddle or in a separate pan. Toast for 1 to 2 minutes, until they are golden brown and slightly crispy. Remove from heat.
⏱️ 2 min - 7
Assemble the Burgers: Spread a generous amount of the prepared sriracha aioli on both the top and bottom halves of each toasted brioche bun. Place the stacked burger patties on the bottom bun. Top with thinly sliced red onion, pickles, and lettuce leaves as desired. Place the top bun to complete the burger.
⏱️ 3 min - 8
Repeat and Serve: Repeat steps 4 through 7 with the remaining beef balls, butter, cheese, and buns to assemble the remaining burgers. Serve immediately and enjoy!