dinner · american
Smash Burgers with Special Sauce
Lacy-edged double smash, melty cheese, the sauce. 50g protein.
Two thin, lacy-edged patties smashed with onions straight into a ripping-hot skillet so the onions caramelize underneath, stacked with melty American and a tangy special sauce. 90% lean beef and a Greek-yogurt sauce keep the numbers honest without losing the crust that makes a smash burger worth it.
9.1 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Special sauce
- ¼ cup nonfat plain Greek yogurt57 g nonfat plain Greek yogurt
- 2 tbsp light mayonnaise30 g light mayonnaise
- 2 tbsp ketchup34 g ketchup
- 1 tbsp sweet pickle relish1 tbsp sweet pickle relish
- 1 tsp yellow mustard1 tsp yellow mustard
- ½ tsp garlic powder½ tsp garlic powder
- ¼ tsp smoked paprika¼ tsp smoked paprika
Burgers
- 1½ lb 90% lean ground beef, kept cold680 g 90% lean ground beef, kept cold
- 1 small yellow onion, sliced paper-thin1 small yellow onion, sliced paper-thin
- 1 tsp kosher salt1 tsp kosher salt
- ½ tsp black pepper½ tsp black pepper
- ½ tsp vegetable oil½ tsp vegetable oil
- 8 slices reduced-fat American cheese8 slices reduced-fat American cheese
To build
- 4 buns potato hamburger buns4 buns potato hamburger buns
- 1 cup finely shredded iceberg lettuce72 g finely shredded iceberg lettuce
- 12 slices dill pickle chips12 slices dill pickle chips
Method
- Stir the sauce ingredients together and chill while you cook; it's better after 10…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best cooked and eaten. Leftover patties keep 3 days in the fridge; reheat in a hot skillet 1 minute per side. The sauce keeps a week.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
