Smashburger Mac Sauce: the secret weapon to elevating your burger game from ordinary to extraordinary! Forget everything you thought you knew about burger condiments because this creamy, tangy, and utterly addictive sauce is about to become your new obsession. Imagine sinking your teeth into a perfectly smashed burger, the crispy edges giving way to juicy, flavorful beef, all enhanced by the lusciousness of this incredible sauce.
While the exact origins of burger-specific “mac” sauces are shrouded in mystery, their popularity exploded alongside the rise of fast-food culture in America. They represent a desire for that perfect balance of richness and tang, a flavor profile that complements the savory nature of a well-cooked burger. This particular recipe takes inspiration from those classic sauces but elevates it with fresh ingredients and a homemade touch.
People adore this Smashburger Mac Sauce for its versatility and incredible flavor. It’s not just for burgers; try it as a dip for fries, onion rings, or even chicken nuggets! The creamy texture, the slight sweetness, and the subtle tang create a symphony of flavors that dance on your palate. Plus, it’s incredibly easy to make at home, using ingredients you likely already have in your pantry. Get ready to experience burger bliss!
Ingredients:
- For the Smashburgers:
- 1.5 pounds ground beef (80/20 blend recommended for optimal flavor and fat content)
- 4 hamburger buns, preferably brioche or potato buns
- 4 slices American cheese (or your favorite melting cheese)
- 1 large white onion, thinly sliced
- Dill pickle chips, for serving
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or canola oil, for cooking
- For the Mac Sauce:
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 tablespoon sugar
Preparing the Mac Sauce:
- Combine the ingredients: In a medium-sized bowl, add the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, paprika, cayenne pepper (if using), and sugar.
- Mix thoroughly: Use a whisk or a spoon to mix all the ingredients together until they are well combined and the sauce is smooth and creamy. Make sure there are no lumps of mayonnaise or spices.
- Taste and adjust: Give the sauce a taste and adjust the seasonings as needed. If you prefer a sweeter sauce, add a little more sugar. If you want more tang, add a touch more white vinegar. For a spicier sauce, add a pinch more cayenne pepper.
- Chill the sauce: Cover the bowl with plastic wrap and refrigerate the Mac sauce for at least 30 minutes, or preferably an hour or two. This allows the flavors to meld together and the sauce to thicken slightly. The longer it chills, the better it will taste! You can even make it a day ahead.
Preparing the Smashburgers:
- Prepare the onion: Thinly slice the white onion. You can use a mandoline for even slices, or carefully slice it with a sharp knife. Set the sliced onions aside. Some people like to caramelize their onions, which you can do in a separate pan with a little butter over low heat while you prepare the burgers. This adds a sweeter, richer flavor.
- Form the beef into balls: Divide the ground beef into four equal portions, about 6 ounces each. Gently form each portion into a loose ball. Don’t pack the beef too tightly, as this will result in a tougher burger. The goal is to keep the beef loose and tender.
- Prepare your smashing station: Place a piece of parchment paper or wax paper on a flat surface. This will prevent the beef from sticking to your smashing tool. You’ll also need a heavy-bottomed skillet or griddle, preferably cast iron, and a sturdy spatula or burger press.
- Heat the skillet: Place the skillet or griddle over medium-high heat. Add the vegetable oil or canola oil and let it heat up until it’s shimmering and almost smoking. This is crucial for getting a good sear on the burgers.
- Smash the burgers: Place one of the beef balls onto the hot skillet. Immediately place the parchment paper over the beef ball and use a heavy spatula or burger press to smash the beef down as thin as possible, about 1/4 inch thick. The thinner the burger, the more surface area you’ll have for that delicious crust.
- Season the burger: Immediately season the smashed burger generously with salt and freshly ground black pepper. Don’t be shy with the seasoning! This is your chance to add flavor to the burger.
- Cook the burger: Let the burger cook undisturbed for about 2-3 minutes, or until a dark brown crust forms on the bottom. You should see the edges of the burger starting to crisp up.
- Scrape and flip: Use a thin, sturdy spatula to carefully scrape under the burger and flip it over. The crust should be nicely browned and slightly caramelized.
- Season the other side: Season the other side of the burger with salt and pepper.
- Add the cheese: Immediately place a slice of American cheese (or your cheese of choice) on top of the burger.
- Cook the other side: Cook the burger for another 1-2 minutes, or until the cheese is melted and gooey and the burger is cooked through. The internal temperature should reach 160°F (71°C) for safe consumption.
- Repeat for remaining burgers: Repeat the smashing and cooking process for the remaining beef balls, one at a time. It’s best to cook them individually to ensure they get a good sear.
Assembling the Smashburgers:
- Toast the buns: While the burgers are cooking, lightly toast the hamburger buns. You can do this in a toaster, in a dry skillet, or under the broiler. Toasting the buns will prevent them from getting soggy from the sauce and burger juices.
- Spread the Mac sauce: Spread a generous amount of the prepared Mac sauce on both the top and bottom buns. Don’t be afraid to be generous the sauce is what makes these burgers special!
- Add the onions: Place a layer of thinly sliced white onions on the bottom bun, on top of the Mac sauce. If you caramelized your onions, use those instead.
- Add the burger: Carefully place the cheeseburger on top of the onions.
- Add the pickles: Arrange a few dill pickle chips on top of the burger.
- Top with the bun: Place the top bun on top of the pickles, Mac sauce side down.
- Serve immediately: Serve the smashburgers immediately while they are hot and juicy. Enjoy! You can serve them with fries, onion rings, or your favorite side dish.
Tips for the Perfect Smashburger:
- Use high-quality ground beef: The quality of the ground beef will greatly affect the flavor of the burgers. I recommend using an 80/20 blend, which has a good balance of lean meat and fat. The fat is essential for flavor and juiciness.
- Don’t overwork the beef: When forming the beef into balls, be gentle and avoid overworking the meat. Overworking the beef will result in a tough burger.
- Use a hot skillet: A hot skillet is essential for getting a good sear on the burgers. Make sure the skillet is hot before adding the beef.
- Smash the burgers thin: The key to a smashburger is to smash the beef as thin as possible. This will maximize the surface area for browning and create a crispy, caramelized crust.
- Don’t move the burgers: Once you’ve smashed the burgers, don’t move them around in the skillet. Let them cook undisturbed for a few minutes to develop a good crust.
- Season generously: Season the burgers generously with salt and pepper. This is your chance to add flavor to the burgers.
- Use your favorite cheese: While American cheese is the classic choice for smashburgers, you can use any cheese that melts well. Cheddar, provolone, and Monterey Jack are all good options.
- Customize the toppings: Feel free to customize the toppings to your liking. Lettuce, tomato, bacon, and avocado are all great additions.
- Make extra Mac sauce: The Mac sauce is so good, you’ll want to make extra! It’s also great on fries, onion rings, and other snacks.
Variations:
- Spicy Smashburger: Add a pinch of cayenne pepper to the ground beef mixture for a spicy kick. You can also add some chopped jalapeños to the burger.
- Bacon Smashburger: Add a few slices of cooked bacon to the burger.
- Mushroom Swiss Smashburger: Sauté some sliced mushrooms and onions and top the burger with Swiss cheese.
- Double Smashburger: Use two smaller beef balls instead of one large one for a double-decker smashburger.
- Turkey Smashburger: Substitute ground turkey for the ground beef for a lighter option.
Storage:
- Mac Sauce: Store leftover Mac sauce in an airtight container in the refrigerator for up to 5 days.
- Cooked Burgers: Cooked burgers are best enjoyed immediately. However, you can store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat them in a
Conclusion:
So there you have it! This Smashburger Mac Sauce recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your condiment repertoire. Why is it a must-try? Because it perfectly captures that iconic, tangy, slightly sweet, and utterly addictive flavor profile of the original, but with the added satisfaction of knowing exactly what’s going into it. No more mystery ingredients or questionable preservatives! You’re in control, and that’s a beautiful thing.
But beyond just replicating a classic, this sauce elevates everything it touches. Imagine slathering it on a juicy burger (obviously!), but don’t stop there! It’s incredible on grilled chicken sandwiches, as a dip for crispy fries or onion rings, or even drizzled over roasted vegetables for a surprising burst of flavor. I’ve even been known to sneak a spoonful or two straight from the jar don’t judge!
And the versatility doesn’t end there. Feel free to experiment with variations to make it your own signature sauce. Want a little extra kick? Add a pinch of cayenne pepper or a dash of your favorite hot sauce. Craving a smokier flavor? Incorporate a teaspoon of smoked paprika. For a richer, creamier texture, try using full-fat mayonnaise. The possibilities are endless!
Speaking of serving suggestions, this Smashburger Mac Sauce isn’t just for burgers. Think outside the bun! It’s fantastic as a dipping sauce for chicken nuggets, a spread for wraps, or even as a unique addition to deviled eggs. I’ve even used it as a base for a creamy pasta salad trust me, it’s delicious!
Serving Suggestions:
- Classic Smashburger topping
- Dipping sauce for fries, onion rings, and chicken nuggets
- Spread for sandwiches and wraps
- Addition to deviled eggs
- Base for creamy pasta salad
- Drizzle over roasted vegetables
Variations:
- Spicy: Add cayenne pepper or hot sauce
- Smoky: Incorporate smoked paprika
- Richer: Use full-fat mayonnaise
- Sweeter: Add a touch more sweet pickle relish
- Tangier: Add a squeeze of lemon juice or white vinegar
I truly hope you’ll give this recipe a try. I’ve poured my heart and soul into perfecting it, and I’m confident that you’ll love it as much as I do. It’s quick, easy, and requires only a handful of ingredients that you probably already have in your pantry. Plus, the satisfaction of creating your own homemade version of a beloved classic is simply unbeatable.
Once you’ve whipped up a batch of this incredible sauce, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? Did it become an instant family favorite? Share your thoughts, photos, and tips in the comments below. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll truly enjoy. So go ahead, get in the kitchen, and prepare to be amazed by the incredible flavor of this homemade Smashburger Mac Sauce. Happy cooking!
Smashburger Mac Sauce: The Ultimate Guide to Recreating It At Home
Crispy, juicy smashburgers with tangy, creamy homemade Mac sauce, onions, and pickles on a toasted bun. A classic burger, elevated!
Ingredients
- 1.5 pounds ground beef (80/20 blend recommended)
- 4 hamburger buns (brioche or potato recommended)
- 4 slices American cheese (or your favorite melting cheese)
- 1 large white onion, thinly sliced
- Dill pickle chips, for serving
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or canola oil, for cooking
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon sugar
Instructions
- In a medium bowl, combine mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, paprika, cayenne pepper (if using), and sugar.
- Whisk until smooth and creamy.
- Taste and adjust seasonings as needed. Add more sugar for sweetness, vinegar for tang, or cayenne for spice.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
- Thinly slice the white onion.
- Divide ground beef into four equal portions (about 6 ounces each). Gently form each portion into a loose ball.
- Place a piece of parchment paper or wax paper on a flat surface.
- Heat a heavy-bottomed skillet or griddle (cast iron recommended) over medium-high heat. Add vegetable oil and let it heat up until shimmering.
- Place one beef ball onto the hot skillet. Immediately place parchment paper over the beef ball and use a heavy spatula or burger press to smash the beef down as thin as possible (about 1/4 inch thick).
- Immediately season the smashed burger generously with salt and freshly ground black pepper.
- Cook undisturbed for 2-3 minutes, or until a dark brown crust forms on the bottom.
- Use a thin, sturdy spatula to carefully scrape under the burger and flip it over.
- Season the other side of the burger with salt and pepper.
- Immediately place a slice of American cheese on top of the burger.
- Cook for another 1-2 minutes, or until the cheese is melted and gooey and the burger is cooked through. The internal temperature should reach 160°F (71°C) for safe consumption.
- Repeat the smashing and cooking process for the remaining beef balls, one at a time.
- Lightly toast the hamburger buns.
- Spread a generous amount of Mac sauce on both the top and bottom buns.
- Place a layer of thinly sliced white onions on the bottom bun, on top of the Mac sauce.
- Carefully place the cheeseburger on top of the onions.
- Arrange a few dill pickle chips on top of the burger.
- Place the top bun on top of the pickles, Mac sauce side down.
- Serve immediately.
Notes
- Use 80/20 ground beef for optimal flavor and juiciness.
- Don’t overwork the beef when forming the balls.
- Ensure the skillet is very hot for a good sear.
- Smash the burgers as thin as possible.
- Don’t move the burgers while they are searing.
- Season generously with salt and pepper.
- Customize toppings to your liking.
- Make extra Mac sauce it’s delicious on everything!
Leave a Comment