99 Flavors of Burgers: # 2 Double Smashburger with Secret Sauce

Happy Mother’s Day to all the mothers of the world!

Being a mom is a hard job, so I hope you get treated royally today.  That includes eating whatever you want.  So today I can cheat and eat ground beef in this indulgent Double Smashburger with Secret Sauce.

I’ve come to love smashburgers and prefer them over a traditional thicker patty.  You can use a burger press, a rolling pin, or a spatula to smash your burger patty, which I did for this version.


You don’t need to add any seasonings to the meat, just a sprinkle of salt and pepper.  It’s important to use fattier meat (80/20) so that the smashburger can cook in it’s own grease (I know, healthy right)?

cooking smashburgers

American cheese is added while the burgers are still in the frying pan, resulting in melty goodness.

smashburgers with American cheese

The secret sauce lends the perfect amount of zing and when layered with two burger patties and American cheese, the result is amazing!

secret burger sauce

Just for good measure, I buttered and toasted the bun.

double smashburger

You know you want to bite into this sloppy burger mess.

Double Smashburger with Secret Sauce


Double Smashburger with Secret Sauce

  • Servings: 4
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Thin smashed burger patties layered with American Cheese and a tangy sauce


  • 1.5 lbs 80/20 ground chuck
  • salt & pepper
  • 4 Tb mayonnaise
  • 2 ts sriracha sauce
  • 2 ts white sugar
  • 2 Tb sweet pickle relish
  • 1 Tb butter
  • 4 soft potato hamburger buns
  • 8 slices American cheese


1. To make the secret sauce whisk together the mayonnaise, sugar, sriracha, and pickle relish in a small bowl until the sugar has dissolved and the sauce is smooth.  Set aside.

2. Place a large skillet on stovetop and turn heat to high.  Separate ground chuck into chunks that are a little less than a quarter of a pound.  You do not need to shape the chunks of meat. Place them directly into the skillet and flatten as much as possible with a large spatula.  Sprinkle the patties with salt and pepper.  When the first side has browned after 2-3 minutes, flip each patty.  Smash them again with the spatula.  Reduce heat to medium and continue cooking until juices run clear and burgers are done.

3. Place a slice of American cheese on each burger patty and let sit in the skillet until the cheese has melted.  Butter both the top and bottom of the hamburger buns and toast them slightly.  Place a burger patty on the bottom bun, top with secret sauce, another patty, more sauce, and the top bun.



99 Flavors of Burgers: #1 Nacho & Cheese Burger

Note that the name of this burger is Nacho and Cheese, not Nacho Cheese.  To me, it is the added crunch of the tortilla chips that makes this burger AMAZING.

The burger patty is seasoned with taco seasoning and a tiny bit of salsa.


You can either grill the burger patties or pan-fry them.


I adapted the wonderful Nacho Cheese Sauce recipe from Recipe Tin Eats for the cheese topping.


A taco seasoned burger patty, topped with tortilla chips and nacho cheese, with a seasoned brioche bun – I gobbled this down in about four bites!  Look at the cheesy sauce being poured on…


I poured the extra cheese sauce over baked skinny fries.


This Nacho & Cheese Burger is one of my family’s new favorite burgers.  Try it out!

Nacho & Cheese Burger

  • Servings: 4
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A taco seasoned burger topped with tortilla chips and nacho cheese sauce

Credit: burger 99Taste.com original by Leslie/nacho cheese sauce adapted from Recipe Tin Eats


  • 1 lb ground beef
  • 1 Tb salsa
  • 1/4 ts garlic powder
  • 1/2 ts dried minced onion
  • 1/2 ts season salt
  • 3/4 ts taco seasoning, divided
  • 1 ts butter, melted
  • 4 brioche buns
  • 2 1/2 cups cheddar, grated
  • 1 Tb cornstarch
  • 1 12 oz can evaporated milk
  • 1b T hot sauce
  • 1 ts kosher salt
  • tortilla chips (about 12)


1. Crumble ground beef into a large bowl.  Sprinkle with 1/2 ts taco seasoning, minced onion, garlic powder, season salt, and salsa.  Mix with hands until fully incorporated.

2. Form meat into four patties.  Grill or pan-fry to desired doneness (about 10 mins), flipping halfway through.  Meanwhile, make the nacho cheese sauce.  In a medium saucepan, stir the cornstarch with the grated cheddar cheese.  Add the evaporated milk, hot sauce, and kosher salt, and cook over medium heat, whisking often.  Continue cooking until the cheese has melted.

3. In a small bowl, mix 1 ts melted butter with 1/4 ts taco seasoning.  Brush over top of brioche buns.  Assemble burgers by placing patty on bun, topped by several tortilla chips, nacho cheese sauce, and the butter seasoned bun.