California Cowboy Smash Burgers
California Cowboy Smash Burgers
California Cowboy Smash Burgers
Crispy-edged, griddle-smashed burgers seasoned with Richard's Famous California Cowboy Dust—bold, smoky flavor that's perfect for backyard cookouts.
Yield: 4 servings
Ingredients
2 pounds ground beef (80/20)
2 teaspoons Richard's Famous California Cowboy Dust Seasoning
8 slices cheddar cheese
4 hamburger buns, split
2 tablespoons softened butter (for toasting buns)
½ cup thinly sliced yellow onion, if desired
⅓ cup mayonnaise
2 tablespoons ketchup
1 teaspoon yellow mustard
16 dill pickle chips
Directions
1. Make the Cowboy Sauce: In a small bowl, stir together the mayonnaise, ketchup, and yellow mustard until smooth. Set aside.
2. Portion the Beef: Divide the ground beef into 8 loose balls, about 4 ounces each. Handle the meat gently—don't pack it tightly. Refrigerate until ready to cook.
3. Toast the Buns: Heat a griddle or skillet to medium heat. Butter the cut sides of the buns and toast until golden brown. Remove and set aside.
4. Smash the Burgers: Increase the heat to high. Place 2–4 beef balls on the hot griddle, leaving space between them. Immediately press each one flat with a sturdy spatula or burger press. Season the tops evenly with the California Cowboy Dust.
5. Cook the Patties: Cook without moving the patties for about 3 minutes, until a deep golden-brown crust forms. Flip, top each patty with a slice of cheddar cheese, and cook 1–2 minutes, until the cheese is melted.
6. Assemble the Burgers: Spread Cowboy Sauce on both toasted bun halves. Stack 2 cheeseburger patties on each bun, then top with sliced onion and 4 dill pickle chips. Serve immediately while hot.
Fred's Tip
Don't press the patties again after the initial smash. One firm press is all it takes to create those signature crispy edges. This is the perfect recipe for a Labor Day cookout or the last backyard barbecue of summer.