Description
This Big Dill Smash Burger is my take on Sonic’s classic—crispy-edged beef patties, plenty of pickle flavor, and a tangy Dilly Ranch mayo that brings it all together.
Ingredients
For the Smash Burgers:
- 2 lbs 80/20 ground beef (roll into 3oz balls)
- Killer Hogs Steak Rub (or your favorite burger seasoning)
- Slices of American cheese
- Grilling oil
- Hamburger buns
- Shredded lettuce
- Thick-cut dill pickles (we used Grillo’s Classic Dill Pickle Chips)
- Fried pickle chips (we used Fresh Gourmet Crispy Dillies)
For the Dilly Ranch Mayo:
- 1 cup Blue Plate mayo
- 3 tsp Ranch seasoning (about ½ a packet)
- 1–2 tsp fresh chopped dill
- 2 Tbsp dill pickle juice (from the pickle chip jar)
Instructions
- Make the Dilly Ranch Mayo
- Mix mayo, Ranch seasoning, fresh dill, and pickle juice in a small bowl. Stir until smooth and let chill in the fridge for a few hours to let the flavors come together.
- Prep the Beef
- Form the ground beef into 3oz balls. Don’t pack them tight—keep them loose for a better smash.
- Smash and Sear
- Heat a flat-top griddle or cast iron over medium-high heat. Lightly oil the surface.
- Place the beef balls on the hot griddle and let them sit for about 1 minute—just long enough to form a light crust.
- Flip the balls over and smash them hard with a spatula or burger press.
- Season with Killer Hogs Steak Rub.
- Cook for 2–3 minutes, then flip again.
- Season the other side, add a slice of American cheese, and cook for another 1–2 minutes until the cheese is fully melted.
- Build the Stack
- Stack two patties for each burger.
- Toast the Buns
- Place your buns cut-side-down on the griddle for about 30 seconds until toasted and golden.
- Assemble the Burger
- Bottom bun → double smash patties – Top with fried pickle chips – Add shredded lettuce and thick-cut pickles – Spread Dilly Ranch Mayo on the top bun – Close it up and serve