Big Smack Burgers With Rach's Special Sauce
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Big Smack Burgers With Rach's Special Sauce


For the sauce:

  • 1 cup sour cream or Greek yogurt

  • About ¼ to ⅓ cup ketchup

  • 3 tablespoons dill pickle relish

  • 2 tablespoons Worcestershire

  • Salt and pepper

For the burgers:

  • 2 ¼ to 3 pounds ground beef sirloin (80% lean), or about 1 ½ pounds plant-based meat (Rach likes Impossible)

  • 2 slices yellow American cheese, per patty

  • 6 soft sesame seed buns (Rach likes Big Marty's)

  • 1 small Vidalia or white onion, finely chopped

  • Dill pickle chips

  • ½ head iceberg lettuce, cored and chopped


Serves: 6

Combine sauce ingredients in small bowl.

For beef sirloin, form 6- to 8-ounce patties thinner at center than edges for even cooking.

For plant-based meat, form thin patties, 4 to 5 ounces each, and season with salt and pepper.  

Grill or cook patties in a preheated cast iron skillet over medium-high heat, 7 to 8 minutes, turning occasionally, and melt cheese on patties last 1 to 2 minutes.

To build Big Smack: bun bottom, onions, chopped iceberg lettuce, dill pickle slices to cover surface, patty with American cheese, special sauce, and bun top.

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