The WGC Smash Burger

Why I Love This Recipe

Here is what makes this smash burger genuinely different from every other version out there and why it deserves to be your permanent go-to. Two things: the cheese in the meat and the smash. Mixing shredded cheddar directly into the ground beef before forming the balls means cheese is distributed throughout every single bite rather than just melting on top. It gets incorporated into all those crispy, lacey edges as the burger smashes out on the hot griddle and creates this incredible flavor in the crust that you cannot get any other way.

And then brushing the mustard side down onto the hot cast iron is the move. The mustard caramelizes directly onto the sear, adding this tangy, savory depth that makes the crust taste like something you would only get at a really exceptional burger spot.

Now let me tell you about the Dalkin&Co Meat Seasoning, because I need you to understand why it is so elite and why it is completely non-negotiable in this recipe and you know I wouldn't tell you to buy something otherwise. It is simple, it has zero fillers, and I swear on my life it will change your burger game in a way that is so hard to explain until you taste it. It goes into the meat mixture, it goes on top after the smash, and it is the through-line that makes every single layer of this burger taste perfectly seasoned rather than just salted. It is the kind of seasoning that makes people take a bite and immediately ask what you did differently. This is what you did differently.

Also - those caramelized onions take 40 minutes of low and slow cooking but they are completely hands off and the payoff is ridiculous. Soft, jammy, deeply sweet and savory, they are the perfect counterpart to that salty, crispy burger. You dont NEED them but they are delish if you choose to add!

Ingredients

Substitutions & Swaps

🥩 Ground Beef

• 85/15 ground beef - Slightly leaner than 80/20 but still has enough fat to get crispy edges on the smash. The burger will be a touch less juicy so do not overcook.
• Ground brisket blend - A brisket grind has a beefier, richer flavor profile and slightly coarser texture that holds up beautifully to the hard smash and high heat sear.
• Ground chuck (80/20 labeled chuck) - Chuck has a higher collagen content than generic 80/20 blends, which renders into the patty and gives you more savory depth without changing the technique at all.
• Half ground beef, half ground short rib - Short rib fat has a silkier mouthfeel than regular chuck fat. Mixing 50/50 gives you an insanely rich, almost buttery smash patty that pairs perfectly with the caramelized onions.

🧀 Cheese

• American cheese (slices) - Classic smash burger move. American melts into a glossy, creamy sheet over the patty the second it hits the heat, no shredding required, and its saltiness seasons the meat from the top down.
• Pepper Jack - Adds a low-heat spice and creamy melt that cuts through the richness of the double patty stack. Great if you want a little more kick without adding a separate condiment.
• White cheddar - Sharper and more pronounced than mild cheddar, white cheddar gives you a tangy bite that stands up to the mustard already mixed into the smash process.

🧅 Caramelized Onions

• Shallots - Shallots caramelize faster than yellow onions and have a more delicate, slightly winey sweetness. Use about 6 large shallots in place of the 2 yellow onions and keep the same low and slow method.
• Sweet Vidalia onions - Higher natural sugar content than standard yellow onions means they go jammy and golden even faster. The flavor is gentler and more candy-like, which works great under a bold double patty.
• Red onions - Red onions caramelize into a deep burgundy color with a slightly more complex, almost tangy-sweet flavor. The color contrast on the finished burger is also visually stunning.
• Pickled red onions (quick-pickled) - If you are short on time and cannot commit to 40 minutes of caramelizing, quick-pickled red onions bring acidity and crunch that cuts the fat in the same way the arugula lemon salad does.

🌿 Arugula Salad

• Watercress - Peppery and slightly bitter like arugula but with a more delicate leaf and a grassy, herbal finish. It wilts a little faster so dress it right before assembling.
• Shaved fennel with lemon - Thin-sliced raw fennel dressed in the same olive oil and lemon has a crisp, anise-forward bite that adds crunch and brightness the arugula provides but with more textural contrast.
• Butter lettuce with herb vinaigrette - A much gentler green that softens the overall flavor profile of the burger. Great option when serving people who find arugula too bitter, and the soft leaves fold into each bite easily.
• Thinly sliced radicchio - Bitter and sturdy with a beautiful purple color. Radicchio holds its structure better than arugula under the weight of the patties and adds a slightly more assertive bite.

🍔 Brioche Buns

• Potato rolls (Martin's style) - The gold standard smash burger bun choice for a reason. Soft, slightly sweet, and they toast up with a thin crispy shell that does not overpower the patty-to-bun ratio.
• Sesame seed brioche buns - Same soft, buttery crumb as plain brioche but the sesame seeds add a toasty, nutty layer of flavor that complements the mustard and caramelized onions beautifully.
• English muffins (toasted) - The nooks and crannies catch all the burger juices and onion jammy bits in the best way. Toasted hard they also add a slight chew and crunch that brioche cannot provide.
• Sourdough sandwich rolls - A tangy, slightly chewy roll that adds a fermented depth to each bite. Toast them cut-side down in butter until deeply golden so the crust stays crisp under the juicy patties.

How to Make The WGC Smash Burger

Step 1: Melt the butter and olive oil in a skillet over medium-low heat. Add the onions with a big pinch of salt and cook low and slow, stirring every so often, for 35 to 45 minutes until deeply golden and jammy. Set aside.

Step 2: Divide the ground beef into 8 equal loose balls, about 4 ounces each. Mix half the shredded cheese directly into the meat along with a generous amount of Dalkin&Co. Meat Seasoning. Do not overwork the meat.

Step 3: Heat a cast iron skillet or griddle over high heat until screaming hot. Brush one side of each ball with yellow mustard.

Step 4: Place mustard-side down onto the hot skillet and immediately smash flat with a spatula or burger press. Season the top with more Meat Seasoning.

Step 5: Cook for about 2 minutes until the edges are super crispy and browned, then flip. Top with the remaining shredded cheese and cook 1 more minute. Stack two patties per bun for a double.

Step 6: Toss the arugula with olive oil, lemon juice and a pinch of flaky salt.

Step 7: To assemble, pile the caramelized onions on the bottom bun, stack on the cheesy patties and finish with the dressed arugula. Serve immediately.

🍔🧅🥩 Tips & Tricks for the Best The WGC Smash Burger

Crispy-edged, double-stacked, and loaded with caramelized onions and lemony arugula, this is the smash burger to end all smash burgers.

• Use 80/20 ground beef and nothing leaner. The fat content in 80/20 is what creates the crispy, lacey edges when the patty hits a screaming hot pan. Leaner beef steams instead of sears and you lose the entire point of a smash burger.
• Mix half the cheese directly into the meat. Incorporating cheese into the patty itself means you get melty pockets of cheddar in every single bite, not just on top. This is what separates a good smash burger from a great one.
• Keep your meat balls loose and do not compact them before smashing. Overworked beef develops tough myosin strands that make the patty dense and rubbery. A loose ball smashes into a more irregular, craggier patty, which means more surface area and more crispy bits.
• Brush the mustard side down onto the hot skillet, not up. Placing the mustard-coated side directly onto the hot cast iron lets the mustard essentially fry into the crust of the burger, adding tangy depth and helping with browning through the Maillard reaction.
• Get your cast iron or griddle screaming hot before the meat touches it. A properly preheated pan, at least 5 full minutes over high heat, is non-negotiable. If the pan is not hot enough, the patty will not sear fast enough and you will steam the meat instead of crisping it.
• Smash the patty within the first 10 seconds of hitting the pan. The proteins in ground beef begin to set almost immediately on contact with heat. If you wait too long to smash, the patty will resist flattening and you will squeeze out juices instead of locking them in.
• Add the remaining cheese right after the flip, not before. Flipping first means you have a freshly seared, super hot surface on top. Laying cheese onto that surface lets it melt fast and completely in about 60 seconds without overcooking the patty underneath.
• Start your caramelized onions at least 45 minutes before you plan to cook the burgers. True caramelization takes time and cannot be rushed with high heat. Cranking the temperature just burns the outside while leaving the inside sharp and raw. Low and slow for 35 to 45 minutes is the only path to jammy, golden onions.
• Dress the arugula right before assembling, not ahead of time. Lemon juice and olive oil will wilt arugula quickly. Dressing at the last second keeps the leaves peppery and slightly crisp, which is the textural contrast the whole burger is built around.
• Toast your brioche buns cut-side down in butter on the same skillet. A dry, untoasted bun will collapse the moment it hits the juicy patties and onions. Toasting in butter creates a barrier that holds up structurally and adds a richness that ties the whole burger together.
• Season the top of each patty again after smashing. The initial seasoning in the meat ball gets distributed throughout the patty when smashed. A second hit of Meat Seasoning on the exposed top ensures the crust that forms on the second side is just as flavorful as the first.
• Serve immediately after assembly. Smash burgers do not hold. The crispy crust softens within minutes and the dressed arugula wilts fast. Build the burgers and get them to the table right away for the full textural payoff.

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