Ultimate Smashed Cheddar Burgers with Chipotle Ketchup and Fresh Salad

There’s something deeply satisfying about a burger patty that’s been smashed thin and seared until the edges are lacy and crisp. This recipe delivers that crave-worthy texture, topped with melted cheddar and a smoky chipotle ketchup that adds just the right kick. Paired with a bright lemon-dressed salad and tangy dill pickles, it’s a complete meal that feels both indulgent and fresh.

The secret is in the smash: pressing the beef into the hot pan maximizes surface area for browning, creating a crust that locks in flavor. With simple ingredients and a few smart techniques, you can whip up these restaurant-quality burgers at home in under 30 minutes.

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Ingredients

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat toaster oven or oven to 400°F. Cut 6 thin slices from the pickle; cut the remainder in half. Slice half the tomato into thin rounds; dice the other half. Halve the lemon. Peel the onion, then slice two ¼-inch-thick rounds from the equator (use the rest as you like).
2. Divide the ground beef in half and shape into two balls. Flatten each ball with your palm into a wide circle about ⅓-inch thick. Season generously with salt and pepper.
3. Heat a drizzle of vegetable oil in a large pan over high heat. Add the patties to the pan and immediately press down with a spatula to flatten them as much as possible. Cook until deeply browned and crisp on the bottom, about 3 minutes. Tip: Press down with your spatula while cooking to increase surface contact for extra crispiness.
4. Flip the patties and cook on the other side for about 2 minutes. Sprinkle cheddar cheese onto the tops, cover the pan and cook until the cheese melts, about 1 minute more.
5. While the burgers cook, split the buns in half and toast in the toaster oven or oven until lightly golden, 1-2 minutes (place on a baking sheet if using the oven). In a medium bowl, combine the mixed greens, diced tomato, a squeeze of lemon and a drizzle of olive oil. Toss to coat. Season with salt, pepper and more lemon to taste.
6. In a small bowl, mix the ketchup with a pinch of chipotle powder. Add more or less to taste (it’s spicy). Spread the chipotle ketchup onto the toasted buns, then fill with the burgers, sliced pickle rounds, tomato rounds and onion slices. Serve with the salad and pickle halves on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with other melting cheeses like American, provolone or Monterey Jack for a different flavor.

How do I prevent the burgers from sticking to the pan?

Make sure the pan is hot before adding the patties and use enough oil. A well-seasoned cast iron skillet works best for smash burgers.

Can I make the chipotle ketchup ahead of time?

Absolutely! The chipotle ketchup can be prepared up to a week in advance and stored in the refrigerator in an airtight container.