wings Archives

Pub Sauce Smash Burgers

Oh man did these Pub Sauce smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful sauce that is a combination of just about every good burger sauce you can think of. It’s reminiscent of a creamy steak sauce but it’s not too thick. It’s got a hint of sweetness. A bit saltiness. A little Asian-inspired flavor. And my favorite, garlic. Every bite is an unami-festival. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. Sure, there are a few ingredients, but nothing fancy and nothing complicated.

Making Pub Sauce smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.

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5 from 1 vote

Pub Sauce Smash Burgers

Get those patties nice and thin and use quality fresh toppings.

Course Main

Cuisine American

Keyword smash burgers

Prep Time 15

Cook Time 20

Servings

Calories 831kcal

Ingredients

For the sauce

¾ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon brown sugar packed
1 tablespoon Worcestershire sauce
1 tablespoon chives minced. You can substitute green onions
1 clove garlic minced
¾ teaspoon fresh ground black pepper

For the burgers

1 pound ground beef formed into four 4-ounce patties
kosher salt to taste
ground black pepper to taste
4 hamburger buns
4 slices cheddar cheese or American cheese
4 pieces iceberg lettuce torn or chopped
4 slices tomato
4 slices onion
6 slices dill pickle

Instructions

For the sauce

Combine all ingredients. Refrigerate until ready to use.

For the burgers

Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
Place the patties on grill. Smash down with a spatula or grill press.
Grill the burgers for 2-3 minutes per side.
Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
Toast the buns as desired.
Make the burgers by first spreading some of the sauce on the bun bottoms.
Add a burger patty.
Add onion, lettuce, tomato and pickle slices.
Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Nutritional values are approximate.

Air Fryer Wings

Well, I admit it. I had no idea how good wings made in an air fryer could be. I figured, meh, air fryer wings… But, like my convection oven wings, they came out moist, tender, and with great crunchy skin! These wings make for the perfect quick lunch, which is why they’ve quickly become a standard dish around our house. I didn’t need any help with my wing addiction, these just made it worse!

I recommend that you use a rub or seasoning that doesn’t contain sugar when you make air fryer wings. Now, you can certainly add a sweet rub after the wings are cooked, but that seasoning will tend to burn if you have it on the wings while they cook. Just good old salt is fine. The salt won’t overpower the wings and will let you add any sauce or seasoning later without having to worry about the tastes conflicting with each other.

I use a pretty straight-forward air fryer, that doesn’t have a lot of bells (ok, it has a bell for when the timer goes off!) and whistles. It gets the job done.

Also try my crispy convection oven wings.

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5 from 1 vote