W Sauce Smash Burgers with Crispy Cheese and Caramelized Onions
A gourmet smash burger featuring ultra-thin, crispy-edged patties bound with egg yolks and W Sauce for intense umami depth. The signature homemade smash burger sauce—a tangy-creamy blend of mayo, ketchup, mustards, and pickles—layers between two cheese-topped patties and julienned onions on buttered brioche. This recipe yields four double-smash burgers with professional technique: meat mixed minimally to preserve texture, patties smashed paper-thin for maximum crust development, and cheese melted directly on hot beef. Perfect for burger enthusiasts seeking restaurant-quality results at home. The W Sauce integration throughout the meat and sauce enhances this beyond standard smashburgers, delivering complex savory notes. Serve immediately for optimal texture contrast—crispy exterior, tender interior, melted cheese, and tangy sauce in every bite.
Ingredients
- 2 pounds ground beef, bison, venison, or lamb
- 3 tbsp W Saucesoy sauce plus lemon juice1:1umamiadds glutenadds soy
soy lacks W Sauce's specific umami blend but adds saltiness
- 2 egg yolks
- 2 tsp kosher salt
- 2 tsp fresh cracked black pepper
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp Dijon mustard
- 1 tbsp dill pickles, small dicedsweet pickle relish0.75:1acid
sweeter, less tangy; reduce other condiments slightly
- 2 tsp W Saucesoy sauce plus lemon juice1:1umamiadds glutenadds soy
soy lacks W Sauce's specific umami blend but adds saltiness
- salt, to taste(optional)
- fresh cracked black pepper, to taste(optional)
- ½ white onion, small, julienned
- 8 slices American cheese
- 4 brioche buns
- 2 tbsp salted butter, room temperature
- oil or rendered bacon fat(optional)
Instructions
- 1
Combine mayonnaise, ketchup, yellow mustard, Dijon mustard, diced dill pickles, W Sauce, salt, and pepper in a small bowl; set aside.
- 2
In a large bowl, combine ground meat, egg yolks, W Sauce, kosher salt, and fresh cracked black pepper; mix gently with clean hands or gloves until just incorporated.
- 3
Divide meat mixture into eight equal balls and cover with plastic wrap.
- 4
Prepare julienned onion and other toppings on a platter.
- 5
Heat a large cast iron skillet over medium-high heat. Butter brioche buns and toast in skillet until golden; transfer to serving platter.
- 6
Increase heat to high and add oil or rendered bacon fat to skillet.
- 7
Working in batches of three, place meat balls in hot skillet and immediately smash with a large metal spatula into the thinnest patty possible.
- 8
Cook smashed patties for 2-3 minutes until crispy, then flip.
- 9
Cook second side for 2-3 minutes, then top each patty with American cheese.
- 10
Transfer cooked patties to a sheet tray to rest while cooking remaining burgers.
- 11
On each toasted bun, layer smash burger sauce, two cheese-topped patties with julienned onion, additional sauce, and top bun.
Tips
Chill meat mixture before dividing into balls—this prevents premature smashing and ensures even patties. Cold meat also develops better crust when it hits the hot skillet without sticking.
Smash patties immediately upon contact with hot fat; don't wait. This creates the lacy, crispy, caramelized edges that define smashburgers. A wide, flat metal spatula applies even pressure.
Assemble burgers immediately after cooking while cheese is still melted and patties are warm. Layering sauce on bun before patties prevents sogginess and distributes flavor throughout each bite.
Good to Know
Cooked patties refrigerate up to 3 days in airtight container. Smash burger sauce keeps 5 days refrigerated. Freeze cooked patties up to 2 months; reheat gently in skillet.
Prepare sauce and julienne onion up to 1 day ahead. Form and chill meat balls up to 8 hours. Toast buns up to 4 hours ahead; rewarm before assembly.
Assemble immediately after cooking. Serve with fries, pickles, or a simple salad. Pairs with cold beer or milkshakes.
Common Mistakes
Overmix meat to avoid dense, tough patties that won't smash evenly and lack tender bite.
Skip smashing immediately after placing meat in skillet to avoid burgers steaming rather than searing.
Add cheese before patty finishes cooking to avoid it sliding off during flipping.
Substitutions
soy lacks W Sauce's specific umami blend but adds saltiness
sweeter, less tangy; reduce other condiments slightly
FAQ
Can I make these burgers ahead and freeze them?
Yes. Form meat balls, cover, and freeze up to 1 month. Cook from frozen, adding 1-2 minutes per side. Alternatively, cook finished patties and freeze up to 2 months; reheat gently in skillet with butter.
What if I don't have W Sauce?
Mix equal parts soy sauce and lemon juice, or use Worcestershire sauce as a substitute in both meat and sauce. You'll lose the specific umami profile but maintain depth. Adjust salt accordingly since both alternatives add saltiness.
How long can I store the smash burger sauce?
Refrigerate in an airtight container up to 5 days. The acidic components (mustards, pickles, ketchup) preserve it well. Stir before serving if separation occurs. Do not freeze—texture and flavor degrade.