Smash Burger With Wedge Fries and a Secret Sauce


Imperfection is what makes this take on a regular hamburger extra delicious.

Total Time:
30 mins
2 servings

So, what makes a smash burger so delectable? Juicy, uneven beef patties. Use your spatula to smash the ground beef (or ground turkey) down—don't worry about forming a perfectly circular patty. The more irregular the edges, the crispier (and more delicious!) the patties will be.

And don't forget the fries. This recipe calls for perfectly browned wedge fries served with a magical secret sauce made from ketchup, mayo, and chopped pickles. Guess it's not so much of a secret after all!

Dinnerly Smashburger


  • 1 pound russet potatoes

  • 4 ounces bread & butter pickles

  • 1 ounce mayonnaise

  • ½ ounce ketchup

  • 12 ounces grass-fed ground beef

  • 2 potato buns

  • neutral oil, such as vegetable or safflower

  • coarse kosher salt

  • freshly ground pepper


  1. Make salt and pepper fries. Preheat oven to 450ºF with rack in upper ⅓. Place a sheet pan in oven. Halve potatoes, lengthwise; cut into ½- inch wedges. In a large bowl, toss with 1 tablespoon oil, ½ teaspoon salt, and a few grinds pepper.

  2. Transfer to preheated baking sheet, roast in oven 20–25 minutes until golden, flipping halfway through. Toss with ½ teaspoon each salt and pepper.

  3. Finely chop half of the pickles (reserve rest for garnish). In a small bowl, stir together mayonnaise, ketchup, and chopped pickles. Season to taste with salt and pepper.

  4. Divide ground beef into 2 equal portions (do not form patties).

  5. Heat a griddle or large heavy skillet over high until very hot, about 2 minutes. Lightly brush with oil. Place beef in pan and smash each mound flat with a spatula, forming 5-inch patties. Season well with salt and cook, undisturbed, until outer edges are brown, about 2-3 minutes.

  6. Flip burgers, season with salt, and cook until medium-rare, about 2 minutes more. Transfer burgers to a plate. Pour off fat.

  7. Add buns, cut side down to griddle or skillet, and toast until lightly browned, 1-2 minutes.

  8. Place burgers on buns and top with a dollop of sauce and reserved pickles. Serve salt and pepper fries alongside, with remaining sauce for dipping. Enjoy!

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