element. Don’t add more than one Google tag to each page.
Smoked Gouda Smash Burgers

Smoked Gouda Smash Burgers

This cheeseburger is speaking my language.

Smash burgers all the way!

What would you say about two ingredient burgers!? Just two ingredients.

Okay, three once you add the cheese.

And four once you add the bun.

Annnd I’ll give you a bit more below for toppings. But the major ingredients here, the only ones you REALLY need for these are beef and salt.

Okay. And cheese. SORRY.

As promised, last week I brought you the best veggie burger I’ve ever made (um, who knew it would be so controversial!) and today, we’re doing the best beef burger.

These burgers. Holy cow.

They’re easy. They’re simple. They taste like heaven.

Let me just say that if we had to pick, Eddie and I would probably say Shake Shack is our favorite for burgers. By far. We love them so much. I even made a copycat smokeshack burger once!

And these? They remind me so, so much of their cheeseburgers. They are super delicious and not too heavy and, well… cheesy.

Smoked gouda cheesy, that is.

The smash burger concept is really simple. You use a cast iron skillet and simply take a chunk of beef and SMASH it with your hand (or a spatula!) down into the hot skillet. One or two smashes is all it needs. Only salt and a bit of pepper if you wish. Nothing else!

I prefer to form the beef into balls so the burgers somewhat take the shape of a bun. I heated the heck out of my cast iron skillet and even added a touch of butter for a splurge since when I first made these, it was the weekend. If you do this though, be aware that the butter will smoke! Gotta work fast.

You will have a fantastically flavored burger though. EEEEEEEP.

After a few minutes on each side (while my preferred doneness for steak is medium, I like a well-done burger), blanket on your cheese. Since we don’t touch these burgers otherwise, they are SO juicy. Tons of flavorful. Thin enough so it’s not a huge hockey puck. Basically perfect!

And then comes the sauce. Oooh let’s discuss the sauce. It is the business.

This recipe comes from The Pretty Dish and is one of the sauces I make with our sweet potato fries! In all truthfulness, I was trying to recreate that delicious chick fil a sauce. I think I came somewhat close and even if it’s not the same, it is unreeeeal. Like you’ll want to drizzle it on everything.


While I have a bunch of crazy burger recipes, I sure do hope that these grace your face on the 4th of July!

  • 1 pound ground beef 85% is really great here!
  • 1 teaspoon salt
  • 1/2 tablespoon canola or vegetable oil
  • 1 tablespoon unsalted butter
  • 4 to 6 ounces smoked gouda cheese thinly sliced
  • buns for serving
  • lettuce tomato, red onion – whatever else you like!

how sweet eats house sauce

  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 1 tablespoon your favorite BBQ sauce
  • Separate the ground beef into equal portions – most most likely 4 or 6 equal parts. I like to form mine into balls so they smash into a more circular burger, but it’s not necessary.

  • Heat a large cast iron skillet over medium-high heat. You want it to be hot, so heat it for a few minutes.

  • Once it’s hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly! Place one of the balls of beef on the skillet and smash it down with a spatula once or twice. You want it to be about 1/2 inch in thickness (or a little less if you wish!) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook them for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt.

  • Remove the burgers with a spatula and serve immedaitely with the house sauce, on buns, with lettuce, tomato and onion if you wish!

how sweet eats house sauce

  • Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a sauce on burgers and sandwiches.

Course: Main Course

Cuisine: American


Read More