Not Your Dad’s Grilled Smashburger
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This double-stack smashburger delivers crispy, lacy-edged patties topped with perfectly melted Organic Valley® American Slices. A bold gochujang burger sauce upgrades your dad’s smashburger with layered heat and deep, savory umami.
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This double-stack smashburger delivers crispy, lacy-edged patties topped with perfectly melted Organic Valley® American Slices. A bold gochujang burger sauce upgrades your dad’s smashburger with layered heat and deep, savory umami.
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Ingredients
Gochujang Burger Sauce
⅓ cup mayonnaise
1 tablespoon gochujang paste, plus more to taste
2 teaspoons rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
Smashburgers
4 brioche hamburger buns
1 ½ pounds ground beef (80/20 or 85/15)
¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon coarse kosher salt
¾ teaspoon freshly ground black pepper
Optional Toppings
Lettuce
Sliced tomato
Sliced onion
Pickles
Directions
Gochujang Burger Sauce
- Select a step number to highlight that step.- In a small bowl, whisk together mayonnaise, gochujang paste, rice vinegar, sesame oil, and honey until smooth. Add additional gochujang, ½ teaspoon at a time if more heat is desired. Set aside.
Smashburgers
- Select a step number to highlight that step.- Preheat an outdoor grill fitted with a flat-top griddle to high heat (about 450 F).
- Brush the cut sides of the buns with about 1 teaspoon ghee per side. Set aside.
- In a large bowl, lightly mix ground beef, onion powder, garlic powder, salt, and black pepper until just combined. Divide the mixture into 8 equal portions (about 3 ounces each) and loosely roll into balls.
- Brush the hot griddle with the remaining ghee. Place 1 to 2 portions of beef on the griddle, spacing a few inches apart. Working quickly, place a small square of parchment paper between the meat and the burger press or a heavy spatula, and press each portion firmly until about ¼ inch thick. Repeat with the remaining portions of beef.
- Cook the patties undisturbed for 2 minutes until browned and crisp around the edges. Flip each patty, then top each with 1 slice of cheese. Cook 2 additional minutes until the cheese is melted and the internal temperature reaches 160 F. While the patties cook, place the brioche hamburger buns cut side down on the griddle and toast until golden.
Tips
Smash immediately after placing on the griddle to create the signature lacy, crispy edge. Ensure the patties are thin enough for the cheese to nearly blanket them.
- Stack 2 cheesy patties onto each bottom half of a bun. Top with lettuce, sliced tomato, onion, and pickles, if desired. Spread 1-2 tablespoons of sauce onto the top half of each toasted bun. Top and serve immediately.
Optional Toppings
- Select a step number to highlight that step.Directions
Prevent your screen from going dark as you follow along.
Gochujang Burger Sauce
- Select a step number to highlight that step.- In a small bowl, whisk together mayonnaise, gochujang paste, rice vinegar, sesame oil, and honey until smooth. Add additional gochujang, ½ teaspoon at a time if more heat is desired. Set aside.
Smashburgers
- Select a step number to highlight that step.- Preheat an outdoor grill fitted with a flat-top griddle to high heat (about 450 F).
- Brush the cut sides of the buns with about 1 teaspoon ghee per side. Set aside.
- In a large bowl, lightly mix ground beef, onion powder, garlic powder, salt, and black pepper until just combined. Divide the mixture into 8 equal portions (about 3 ounces each) and loosely roll into balls.
- Brush the hot griddle with the remaining ghee. Place 1 to 2 portions of beef on the griddle, spacing a few inches apart. Working quickly, place a small square of parchment paper between the meat and the burger press or a heavy spatula, and press each portion firmly until about ¼ inch thick. Repeat with the remaining portions of beef.
- Cook the patties undisturbed for 2 minutes until browned and crisp around the edges. Flip each patty, then top each with 1 slice of cheese. Cook 2 additional minutes until the cheese is melted and the internal temperature reaches 160 F. While the patties cook, place the brioche hamburger buns cut side down on the griddle and toast until golden.
Tips
Smash immediately after placing on the griddle to create the signature lacy, crispy edge. Ensure the patties are thin enough for the cheese to nearly blanket them.
- Stack 2 cheesy patties onto each bottom half of a bun. Top with lettuce, sliced tomato, onion, and pickles, if desired. Spread 1-2 tablespoons of sauce onto the top half of each toasted bun. Top and serve immediately.
Optional Toppings
- Select a step number to highlight that step.Do You Know?
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Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.
Purchasing Organic Valley® American Cheese Slices ensures the following: The product is USDA Certified Organic, meets the official criteria for American cheese, and is produced using milk from organic pasture-raised cows.
Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.
Frequently Asked Questions
Yes. Use a cast-iron skillet or flat griddle over high heat. Cook 1 to 2 patties at a time, smashing them immediately after placing them in the pan for the crispiest edges.
American cheese melts smoothly and evenly, creating that nostalgic, ultra-creamy drape that blankets the thin patty without separating or becoming greasy.
Yes. Organic Valley® Colby, Mild Cheddar, Sharp Cheddar, or Pepper Jack work well when sliced thin though they melt less smoothly than American.
Make sure the griddle is very hot and lightly coated with ghee. Smash immediately and do not move the patty for at least 2 minutes. Direct contact with high heat creates the signature lacy crust.
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