Cajun Smash Burger on a plate, a Blue Plate recipe
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Cajun Smash Burgers

Smash burgers are pressed onto a griddle or skillet, which gives them a seared, smoky flavor and crispiness. These burgers are seasoned with Cajun spices and topped with a spicy Cajun mustard sauce. Mix some Blue Plate Mayo into the burger meat, and spread a little on each bun top before toasting them on the griddle.

Prep Time:

10 mins.

Cook Time:

5 mins.

Yield:

4 (4 ounce) burgers

Ingredients

Burgers:

  • 1 pound ground chuck
  • 2 tablespoons Blue Plate® Mayonnaise
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 4 slices American cheese (or Colby-Jack or cheddar)
  • 4 slices tomato (optional)
  • 4 lettuce leaves (optional)
  • 4 brioche buns

Kicked up Smash Sauce:

  • 1 cup Blue Plate® Mayonnaise + extra for toasting the buns
  • 1/4 cup ketchup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dill relish
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon horseradish, optional

Directions

  1. Mix the mayo evenly into the ground chuck, then divide the meat into 4 portions and form them into balls. Lightly season with the Cajun seasoning. Keep covered in the refrigerator until use.
  2. Make the Smash Sauce: Combine mayonnaise, ketchup, mustard, dill relish, Cajun seasoning, paprika and horseradish, if using, and mix well. Transfer to a resealable container and refrigerate until ready to use. The Smash Sauce can be refrigerated for up to 1 week.
  3. Heat a griddle or cast iron skillet to medium-high. Add the olive oil and onions and cook for 2 minutes. Flip the onions and season with salt and pepper. Transfer the onions to a platter.
  4. Cut 4 squares of parchment or waxed paper to go on the burger balls before smashing.
  5. Remove burgers from the refrigerator and place on the hot griddle. Place a piece of parchment on top of each ball. Using a spatula or a round cast iron press, smash the burgers until very flat and thin. Top each burger with 1 tablespoon of the smash sauce, then flip the burgers and add the cheese. Cook for 1 minute longer to melt the cheese.
  6. Assemble the burgers: Transfer the buns to a platter. Place a burger and some onions, lettuce and tomato on each bottom bun. Add another tablespoon of the Smash Sauce to the top bun, place it on and serve immediately.
    Kitchen Tip:
  • Before toasting the buns, spread about 1 teaspoon of mayonnaise on the top of each bun. To toast them, place them top side down on the griddle.

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