The Hack Smash: High-Fiber Burger Hack You'll Love
The Hack Smash
The Hack Smash
Ingredients
- ½ cup mayo
- ½ cup Dijon mustard
- 2 tbsp honey
- 1 bunch fresh parsley, trimmed and minced
- 24 oz ground beef (or 3 x 8 oz burger patties)
- 8 tbsp unsalted butter
- 1 yellow onion, thinly sliced
- Salt and black pepper to taste
- 8 slices American cheese
- 4 brioche buns, halved
- 8 dill pickle chips
- 1 head romaine lettuce
- 1 Roma tomato, cut into rounds
Instructions
Step 1
Grab a medium mixing bowl and combine ½ cup of creamy mayonnaise with 2 tablespoons of Dijon mustard and 1 tablespoon of honey. Stir everything together with a whisk or fork until the mixture looks smooth and uniform—no streaks of mustard or honey remaining. Taste it: if you prefer it sweeter, add another drizzle of honey; if you like more tang, stir in an extra pinch of Dijon. Now finely chop about 1 tablespoon of fresh parsley and fold it in until evenly distributed throughout the sauce. Spoon the finished mixture into a squeeze bottle or small bowl, ready to slather on toasted burger buns.
Step 2
Start by grabbing a kitchen scale and weighing out 3-ounce portions of your ground beef — that's about the size of a large lime. If you're working with preformed burger patties instead, break them apart in a bowl and gently reshape into evenly sized meatballs, roughly 2 tablespoons each. Don't overwork the meat; you want just enough pressure to hold them together without compacting. Set your meatballs on a plate and let them come to cool room temperature while you prep everything else — cold meat won't sear properly.
Step 3
Heat your pan or griddle over medium-high heat until it's good and warm. While that's heating up, grab your butter and those two mounds of sliced yellow onions you've already prepared. Drop the tablespoon of butter into the hot pan — you should hear it sizzle — then add your onions, spreading them out in an even layer. Let them cook undisturbed for about 90 seconds, then give them a stir and keep cooking for another minute or two until you start seeing those beautiful golden edges forming.
Step 4
Grab a burger press or grab that flat spatula—either works great here. Place one meatball right in the center of each onion mound, then press down firmly until the meat spreads out and gets as thin as you like. For those crispy edges we’re after, go ahead and press around the sides with a little scraping motion to flatten everything out as much as possible. Pro tip: slip a sheet of parchment paper between the meat and your press so nothing sticks and cleanup stays easy. Sprinkle a quick pinch of salt and pepper over the top of each patty, then let them sear untouched for about 1 to 2 minutes—just until you see the edges start to brown and crisp up. Flip both the patties and the onions together so the onions end up on top while the other side of the patty finishes cooking. Lay a slice of American cheese on each patty right after flipping, letting it melt into all those nooks as the second side cooks through, another 1 to 2 minutes.
Step 5
Heat a clean skillet or griddle over medium-low heat and add a tablespoon of butter, letting it melt and foam. While the butter warms, split your hamburger bun and set the halves aside. Place the bun halves cut-side down in the pan, pressing gently so they make full contact with the surface. Cook for about 2 minutes, or until the buttery edges turn golden brown and the faces are lightly toasted with tiny brown spots.
Step 6
## Step 6: Building Your Burger Masterpiece Grab your toasted brioche buns and get ready to layer up! Spread about 2 tablespoons of that creamy honey Dijonnaise evenly on both the top and bottom halves—you want every bite to be coated. On the bottom bun, lay down those 2 dill pickle chips, then carefully stack your two juicy burger patties with melted cheese and that gorgeous smashed onion we prepped earlier. Add a crisp romaine leaf and a thick slice of Roma tomato, then crown it with the top bun. Repeat with the remaining buns and fixings to make your other three burgers.
Nutrition Information
My Tip
Press those 3-ounce beef balls flat with a sturdy spatula right after they hit the hot pan—don't wait! You want that immediate sizzle and crust formation, plus the thin patties cook through perfectly in just 2-3 minutes per side.
Leftovers
Store leftover Hack Smash patties in an airtight container with parchment between layers to preserve that golden crust. They'll keep in the fridge for up to 3 days. Reheat in a skillet over medium heat with a pat of butter for that fresh-off-the-grill sear.
Make It Your Own
Try swapping the ground beef for plant-based crumbles and use vegan mayo plus maple syrup instead of honey for a fully plant-based version that keeps all the savory-sweet punch.