Smash Burger with Sweet Corn Relish and Dill Pickle Sauce
A gourmet double smash burger loaded with crispy, thin beef patties melted with American cheese, topped with a bright corn relish featuring white wine vinegar and fresh dill, and a tangy dill pickle sauce made from grated pickles and Greek yogurt. The smash technique creates ultra-thin patties with maximum crust and char. Perfect for burger lovers who want restaurant-quality results at home. This version combines three distinct flavor components—the umami of properly smashed beef, the sweet-tart corn relish, and the briny pickle sauce—for complexity beyond standard burgers.
Ingredients
- ½ white onion, sliced
- 1 ½ teaspoons white wine vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon sea salt
- 10 oz corn kernels
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- ¼ cup fresh dill, chopped
- ¼ cup mayonnaise
- ¼ cup Greek yogurt, full-fat
- ½ cup ketchup
- ¼ yellow onion null, finely minced
- 4 small dill pickles, grated
- 3 teaspoons pickle juice
- 1 teaspoon granulated sugar
- 1 lb ground beef
- 2 teaspoons salt
- 8 slices American cheese
- 12 rounds pickles
- 4 burger bunsgluten-free buns1:1celiac/gluten-free
Instructions
- 1
Combine sliced white onion, white wine vinegar, granulated sugar, and sea salt in a bowl; toss to coat.
- 2
Add corn kernels, mayonnaise, fresh lemon juice, and chopped fresh dill to the onion mixture; toss to combine and set aside as relish.
- 3
Whisk together mayonnaise, Greek yogurt, ketchup, finely minced yellow onion, grated dill pickles, pickle juice, and granulated sugar in a bowl; set aside as sauce.
- 4
Heat cast iron pan or flat top over high heat to at least 450F.
- 5
Mix ground beef with salt in a large bowl gently and divide into 2 oz. balls.
- 6
Place two patties in the hot pan and immediately press each with a stiff metal spatula to 1/4-inch thick.
- 7
Cook for 30 seconds, flip each patty, top immediately with a slice of American cheese, and cook for 30 seconds more.
- 8
Remove cooked patties from pan and repeat with remaining beef balls.
- 9
Place one patty on burger bun bottom and top with three pickle rounds.
- 10
Add second patty, then spread with dill pickle sauce and corn relish.
- 11
Top with bun and serve immediately.
Tips
Use a food scale to portion beef into exact 2 oz. balls for uniform cooking and smash thickness. Consistent sizing ensures all patties cook in the same time.
Press the patties immediately after placing them in the hot pan, then resist the urge to move them until the flip. This builds the flavorful crust.
Make the relish and sauce 30 minutes ahead so flavors meld and components are ready for quick assembly when burgers finish cooking.
Good to Know
Relish and sauce keep separately in airtight containers for up to 3 days. Uncooked beef balls refrigerate up to 24 hours. Do not store cooked smash patties; assemble immediately after cooking for best texture.
Prepare relish and sauce completely 1-2 hours ahead. Portion beef into balls and refrigerate until 30 minutes before cooking. Toast buns lightly just before assembly.
Serve immediately after assembly while beef is still hot and cheese fully melted. Provide extra sauce and relish on the side for those who want more.
Common Mistakes
Do not skip the high heat and do not move patties before flipping to avoid losing the crust.
Do not overmix the ground beef to avoid dense, tough patties.
Do not assemble burgers until patties finish cooking to avoid soggy buns and cold beef.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the corn relish spicier?
Yes. Add 0.5 teaspoon red pepper flakes or 0.25 teaspoon cayenne to the relish. Alternatively, add one finely minced jalapeno when you add the corn. The vinegar already provides tang, so heat complements the existing flavor profile.
What if I don't have a cast iron pan or flat top?
A stainless steel skillet works but requires more careful spatula work due to less thermal mass. You must get the pan to 450F. Non-stick pans won't develop the same crust. A griddle is ideal. Cold surfaces will not smash properly and won't sear the beef.
How long can I keep cooked burgers and will they reheat well?
Eat smash burgers immediately; they will not keep. The crust softens and beef dries out. If you must hold them, keep components separate and reassemble fresh. The relish and sauce store 3 days refrigerated and reheat gently. Never refrigerate assembled burgers.