The Ultimate Burger Showdown: Crispy Smash vs. Juicy Thick Patty

Name: Smash Burger vs. Juicy Burger
Cuisine: American
Ingredients: cucumber; garlic; chili peppers; fresh dill; 300 ml distilled vinegar; 25 g salt; 25 g sugar; 10 peppercorns; 1/2 tsp cumin seeds; 900 ml boiling water; 6 tbsp ketchup; 4 tbsp mayonnaise; 2 tsp homemade pickle juice; 1 tsp mustard; 1 tsp honey; 1 tbsp Pit Master X beef seasoning; 4 tbsp ketchup; 2 tsp homemade pickle juice; 2 tsp apple cider vinegar; 1 tsp chili oil; 1 tsp mustard; 1 tsp honey; 3 tbsp molasses; 2 tsp Worcestershire sauce; 1 tsp smoked paprika powder; 1 tbsp Pit Master X beef seasoning; cheese; bun; beef (80/20); sunflower oil

American · Organized from the video by Pitmaster X

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Ingredients

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Steps

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1
In a jar, combine sliced cucumbers, garlic, chili peppers, and fresh dill. Add distilled vinegar, salt, sugar, peppercorns, and cumin seeds. Pour in boiling water and stir until salt and sugar dissolve. Close the lid and refrigerate for up to 2 weeks.
💡 The pickles provide a sour crunch to balance the fatty burger.
2
For the classic sauce: combine ketchup, mayonnaise, pickle juice, mustard, honey, and beef seasoning. For the BBQ sauce: combine ketchup, pickle juice, apple cider vinegar, chili oil, mustard, honey, molasses, Worcestershire sauce, smoked paprika, and beef seasoning.
💡 The BBQ sauce is sweet and smoky.
3
Roll beef into balls (tennis to golf ball size). Place on a preheated flat top griddle (medium heat) with a little sunflower oil. Press them flat to build a crust. Season with beef seasoning. Once a dark brown crust forms, flip and add cheese. Stack two patties on a toasted bun with classic sauce, pickles, and chili. Top with BBQ sauce.
💡 The second side of the smash burger cooks much faster.
🔥 medium heat
4
Shape 250g of minced meat into a thick patty. Season with beef seasoning. Place on a pre-seasoned charcoal grill (approx. 250°C / 450°F). Close the lid and cook until the core temperature hits 52°C. Add cheese, close the lid for 30 seconds to melt, then remove. Spread a teaspoon of classic sauce on a bun with pickles, place the patty on top, add a teaspoon of BBQ sauce, and top with the bun.
💡 A thick patty ensures a juicy, steak-like texture.
🔥 250°C⏱ 30 seconds

Tips

Pickles: Keep in the fridge for up to 2 weeks.
Smash Burger: The high fat-to-beef ratio and thin press create the ultimate crunch.
Juicy Burger: A thick patty preserves the beefy flavor and juices.
Cheese: Real cheese is the gold standard for flavor, but processed cheese melts perfectly for smash burgers.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Pitmaster X on YouTube

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