Big Blend Mac Smash Burger Recipe
Big Blend Mac Smash Burger Recipe
The smash burger that makes you forget the drive-through exists, that’s the Big Blend Mac.
Smash it properly and the crust runs edge to edge, which is why the technique keeps turning up across the burger and slider lineup.
Two pounds of 80/20 ground beef, divided into eight balls and smashed flat on a ripping-hot cast iron. Kinder’s The Blend does the seasoning work before and after the smash. American cheese goes on immediately after the flip. Stack two cheesy patties, build the burger on a toasted bun with shredded iceberg, diced white onion, dill pickles, and Kinder’s The Burger Sauce on both buns. That’s the whole move.
Smash burgers live and die by two things: heat and patience. The skillet needs to be genuinely hot, three full minutes over high, no shortcuts. Once the beef hits the surface, smash it immediately. Then leave it alone. The crust only forms if you don’t touch it. When the edges are browned and the bottom releases on its own, it’s ready to flip. Move it too early and you pull up the sear before it sets.
Kinder’s The Blend brings garlic, onion, black pepper, and celery salt in a ratio built for beef. Season generously before the smash, dust lightly on top. Kinder’s The Burger Sauce is the special sauce, creamy, tangy, slightly sweet, and better than anything you’re going to mix from scratch. Putting it on both buns ensures it’s in every bite from the first to the last.
Stack order: bottom bun → sauce → shredded iceberg → diced white onion → pickles → double-stacked cheesy patties → more sauce → top bun. The lettuce between the bun and the hot beef is intentional, it stays crisper there and gives the burger structure and contrast.
Thirty minutes, four burgers, one cast iron. It’s a weeknight burger worth making. It’s also a game-day burger worth doubling.
Flavor First.
Big Blend Mac
Ingredients
Equipment
Method
- Divide ground beef into 8 equal balls (about 4 oz each — 2 per burger). Keep cold until ready to cook.
- Heat cast iron skillet or griddle over high heat until very hot, about 3 minutes. No oil needed for 80/20 beef.
- Season beef balls generously with Kinder’s The Blend. Place 2 balls per burger on the hot surface and immediately smash flat with a spatula or burger press. You want patties about ¼-inch thick.
- Season the tops with another light dusting of The Blend. Cook 2–3 minutes undisturbed until edges are well-browned and a crust forms on the bottom.
- Flip patties. Immediately place 1 slice of American cheese on each patty (2 slices total per burger). Cook 1 minute more.
- Stack the two cheesy patties together and transfer to a plate. Repeat for remaining burgers.
- Toast buns cut-side down in the same skillet for 30–60 seconds until golden.
- Assemble burgers: bottom bun → Burger Sauce → shredded lettuce → diced onion → pickles → double smash patties with melted cheese → more Burger Sauce → top bun.
Nutrition
Notes
- Get the pan genuinely hot — Three full minutes over high heat before the beef touches the surface. If it doesn’t sizzle on contact, keep waiting.
- Smash fast, then don’t touch it — Smash as soon as the beef hits the skillet. The window is about 10 seconds. After that, leave it completely alone until the edges are browned and the bottom releases clean.
- Double-stack, double-cheese — Two thin patties per burger is the structure. One slice of cheese per patty right after the flip, then stack them together while the cheese is still melting. That’s how you get the layered, melty result.
- Sauce both buns — Burger Sauce on the bottom bun and the top bun. It sounds like more than you need. It’s not.
- Toast every bun — 30–60 seconds cut-side down in the same skillet, nothing added. A toasted bun holds up to the sauce and juicy patties; a plain bun goes soggy before you finish building the stack.
- Shred your own lettuce — Pre-shredded works, but freshly shredded iceberg stays crisper under the hot patties and doesn’t wilt before you bite into it.
- Classic crinkle-cut fries are the call here. Set out extra Burger Sauce for dipping — it’s better than ketchup and you’ll have it open anyway. Homemade onion rings work too if you want to lean into the diner angle. A simple underdressed side salad cuts the richness without competing if you want something lighter alongside it.
- Go cold on the drinks. Ice-cold soda, a thick milkshake — anything that matches the register of what you’re eating. This isn’t the burger for a light pairing.
- If you’re making this for game day, double the recipe. Everything scales clean — same technique, same timing, just more batches through the skillet.
- Store cooked patties separately from toppings in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, about 2 minutes per side, until warmed through. Don’t microwave — you’ll lose the crust.
- Kinder’s The Burger Sauce keeps refrigerated in a sealed container for up to a week. Assembled burgers don’t hold — build them fresh every time.
- If you’re prepping ahead, portion and season the beef balls the night before and keep them cold. Everything else assembles fast enough that prepping other components early isn’t worth it.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use leaner ground beef?
80/20 is the move for smash burgers. The fat renders on the hot surface and creates the crispy crust. You can go 85/15, it’ll still work, but you’ll get less crust and less juiciness. Stick with 80/20 if you can.
Do I have to smash them?
The smash is what creates the Maillard crust and the concentrated beef flavor. Skip it and you’re making a regular burger, still good, different result. The signature texture comes from maximum surface contact with the hot pan.
What’s the best bun for this?
Sesame seed buns are classic and match the inspiration. Brioche buns add richness. Whatever you choose, toast them, it’s the difference between a burger that holds together and one that falls apart under the sauce.
Can I make these on an outdoor griddle?
Yes, and a flat-top griddle is actually ideal. More surface area means you can cook all eight patties at once instead of in batches. Get it as hot as you would the cast iron and smash the same way.
What if I can’t find Kinder’s products?
The recipe includes substitutions in the ingredients list. For the blend: garlic salt, onion powder, black pepper, and celery salt. For the sauce: mayo, ketchup, yellow mustard, relish, white vinegar, garlic powder, and onion powder. The Kinder’s versions are better, seek them out if you can.
Can I freeze the cooked patties?
Freeze cooked patties between layers of parchment in a freezer-safe container for up to 2 months. Reheat from frozen in a skillet over medium heat with a lid on for the first minute to warm through, then remove the lid and cook 2 more minutes to re-crisp the exterior.
More like this: Game Day Recipes · Kinder’s Recipes
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