Austin-Style Double Smash Burgers

Step 1

For the pickled jalapeños: Thinly slice peppers evenly on a mandolin or with a sharp knife. In a well-ventilated area, heat the Carbon Steel Griddle or large Frying Pan over medium and sear until lightly charred on both sides, then transfer to a heatproof bowl or jar. In a medium Stainless Clad Saucepan, combine vinegar, ½ cup water, honey, sugar, salt, pickling spice, turmeric, onion, and garlic. Bring to a boil over medium-high. Remove from heat and strain the hot pickling liquid over the jalapeños. Let sit at least 15 minutes before using. Once cooled, seal and refrigerate for up to 2 weeks.

Step 2

For the Dijonnaise: Combine egg, egg yolk, garlic, both mustards, horseradish, lemon juice, vinegar, salt, and pepper in a food processor. Blend until combined. With the motor running, slowly drizzle in the oil until thick and emulsified. If needed, thin with 1–2 teaspoons of cold water. Refrigerate until ready to use.

Step 3

If using buns, lightly butter and toast them cut-side down until golden brown. If using butter lettuce leaves, wash and dry them well before assembling the burgers.

Step 4

Place 2–4 beef balls onto the hot griddle, leaving space between each. Using a Grill Press or sturdy spatula, firmly smash each into thin patties about ¼-inch thick. Season generously with salt and pepper. Cook undisturbed for 2–3 minutes, until deeply browned with lacy, crisp edges. Chef’s tip: Avoid excess oil on the griddle. The fat from the beef is enough, and smashing onto a relatively dry surface creates the best crust.

Step 5

Flip the burgers and immediately top each patty with cheese. Cook 30 seconds more, then stack the patties into doubles. Cover loosely with a Griddle Lid or large bowl for 15–20 seconds to fully melt the cheese.

Step 6

Spread Dijonnaise on toasted buns or butter lettuce leaves. Top with the pickled jalapeños, followed by the burger patties and dill pickles, then serve immediately.

Nutritional Analysis Per Serving (based on 4 servings with buns):

Calories: 950 Total Fat: 67g, Saturated Fat: 26g, Cholesterol: 225mg, Fiber: 2g, Protein: 47g, Carbohydrates: 34g, Sodium: 1100mg, Sugars: 6g, Net Carbs: 32g

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For a lot of us, summer means spending more time cooking outdoors. But traditional grill grates aren't ideal for everything. Smaller vegetables can fall through, delicate foods can stick, and cooking an entire meal often means juggling multiple pans and cooking surfaces.

Made In's Carbon Steel Griddle solves a lot of those challenges. It turns almost any grill into a large flat-top cooking surface, making it easy to cook multiple foods at once without crowding the grill. Today's smash burger recipe is a perfect example, and the Stainless Steel Grill Press helps create the deep browning and crisp edges that make them so good. But I use the griddle just as often for vegetables, seafood, breakfast, and even meal prep.

I also appreciate that it's made from carbon steel without synthetic nonstick coatings—that's non-negotiable in my kitchen. It comes naturally seasoned, so it's ready to use right out of the box, and naturally becomes more nonstick the more you cook with it. Whether I'm cooking across two burners indoors or setting it directly on the grill outside, it's one of the most versatile pieces of cookware I own.

More than 1.4 million home cooks already use Made In cookware, and it's easy to see why. If you're looking to upgrade your cookware, use this link to get 10% off Made In cookware.