Big Dill Double Smash Burger Recipe

Crispy smash burger patties made with ibp Trusted Excellence® Ground Beef 80%, layered with shredded iceberg lettuce, sliced white onion and crinkle-cut dill pickles on a toasted brioche bun. Finished with creamy Big Dill Special Sauce for bold, tangy pickle flavor in every bite.

Step 1: Divide the IBP Ground Beef into 20 loose 2 oz balls. Handle gently and avoid overworking to keep the interior tender. Hold cold at or below 40°F until the flat-top is fully heated.

Step 2: Prep the garnishes. Shred the iceberg lettuce and thinly slice the white onion. Portion the crinkle-cut dill pickle slices into service-ready cups or hotel pans, for finishing. Hold all garnishes cold and covered. Split the brioche buns and set your station for a fast, single-pass build.

Step 3: Bring the flat-top to 400°F to 425°F. A properly ripping surface is critical for the deep, lacy crust that defines a true smash burger.

Step 4: Place the beef balls on the flat-top and immediately press each one flat with a firm smash, using a sturdy spatula or press, to about 4 inches across and 1/4 inch thick. Season each patty with kosher salt and pepper. Do not move them while the crust develops.

Step 5: Cook undisturbed for 2 minutes until deep browning forms and the edges crisp. Flip each patty and cook 1 minute more until the internal temperature reaches 160°F. While the patties finish, butter the cut sides of the brioche buns and toast on the flat-top until golden about 60 to 90 seconds.  

Step 6: Spread Big Dill Special Sauce generously on both bun faces. On the bottom bun, layer shredded iceberg lettuce, sliced white onion, and a generous portion of crinkle-cut dill pickles. Stack the two smashed patties, add another hit of sauce, and cap with the top bun. Serve immediately.

Sub-Recipe Directions

Big Dill Special Sauce

Step 1: In a food processor blend the mayonnaise, cream cheese, pickle brine, dill pickles, mustard, vinegar, fresh dill, garlic powder, onion powder, sugar, salt and pepper until fully combined and the fresh dill is evenly distributed.

Step 2: Cover and hold under refrigeration at or below 40°F. Batch this up to 48 hours ahead for faster service — the flavor deepens as it sits.