I’m making a bold, fast weeknight classic that locks in juices and builds a crisp, caramelized edge on each patty. I use 1 lb ground beef, about 80/20, and a ripping-hot cast-iron surface so the outside browns while the center stays tender.
I toast brioche or regular buns in butter, then top patties with tangy blue cheese crumbles and a quick butter-warmed hot sauce that glosses every bite. The process is simple: form loose balls, smash once, cook 2–3 minutes per side, and finish with a glossy sauce.
This recipe balances spice, tang, and cream so the flavor lands clean and loud. I keep toppings minimal—lettuce, tomato, onion—so the saucy, crackly patty stays front and center.
Read on and I’ll walk you through the smash technique, the sauce hack, timing, and smart swaps so dinner moves from skillet to plate in minutes.
Key Takeaways
- One-pound ground beef, hot skillet, and a single smash = crackly edges and juicy center.
- A quick butter-warmed hot sauce adds glossy heat that pairs with tangy blue cheese crumbles.
- Toast buns in butter for richness and structure when stacking saucy patties.
- Simple ingredients let you repeat this recipe on weeknights or serve it to guests.
- I’ll detail timing, technique, and easy swaps to fit your pantry and taste.
Why I Love This Buffalo Blue Cheese Smash Burger Right Now
The method I use turns a loose ball of ground beef into a thin, caramelized patty that tastes bigger than its size.
I season 1 lb of ground beef simply — garlic powder, salt, and pepper — then portion and press once on a screaming-hot pan. That single smash locks in juices and builds a crisp, lacy edge. I flip when the rim looks browned and mahogany, usually after 2–3 minutes.
The smash technique for crispy edges and juicy centers
The goal is maximum browned surface without drying the middle. I never press again after the initial smash. That keeps the patty tender and repeatable when I make several at once.
How buffalo sauce and blue cheese balance heat and tang
I rely on 1/4 cup buffalo sauce mixed into butter and 1/4 cup blue cheese crumbles to hit hot-and-tangy notes. Frank’s RedHot in the butter gives an authentic bite. Maytag crumbles add a clean, creamy contrast.
- I favor a simple seasoning so the sauce can shine.
- Quick cooking means the crust forms fast and the center stays juicy.
- The texture contrast—crisp edge, melty interior—makes every bite satisfying.
| Technique | Timing | Flavor Impact |
|---|---|---|
| Single hard press | Smash once; cook 2–3 minutes per side | Max browning, juicy center |
| No re-pressing | Do not press after flip | Retains juices and tenderness |
| Butter + Frank’s base | Warm briefly before pouring | Buttery heat that complements tang |
| Maytag crumbles | Add near finish | Cool, salty cream balances spice |
Ingredients and Equipment at a Glance
I set up everything before the pan ever heats so the cook is quick and clean. This keeps timing tight and the patties hitting the skillet at peak heat.
What I use
I lay out 1 lb ground beef, 1/4 cup buffalo sauce, 1/4 cup blue cheese crumbles, 1 tsp garlic powder, salt and pepper, 4 hamburger buns, 1/4 cup hot sauce, and 2 tbsp butter. I also set aside lettuce, tomato, and onion for topping.
Pan, spatula, and small bowl: my go-to setup
I prefer a heavy cast-iron skillet or a flat griddle preheated until very hot. A sturdy metal spatula handles the firm press I use.
- I use a small bowl for the seasoning blend and a separate bowl for the warmed sauce.
- I portion the meat loosely so it smashes easily and browns evenly.
- I toast hamburger buns in butter while the patties rest for a moment.
| Item | Amount | Use |
|---|---|---|
| Ground beef | 1 lb | Portion and loosely form balls for smashing |
| Blue cheese crumbles | 1/4 cup | Add near finish so they soften on the patty |
| Butter + hot sauce | 2 tbsp + 1/4 cup | Warm together for a glossy sauce to brush or drizzle |
| Tools | Cast-iron, metal spatula, small bowl | Preheat pan; use bowl for seasoning and sauce prep |
Buffalo Blue Cheese Smash Burger with Buttery Hot Sauce Drip
My quick prep sets the cook up to succeed. I divide 1 lb ground beef into four loose 4-ounce balls and line up four buns. I season each portion just before smashing with 1 teaspoon garlic powder, salt, and pepper so the surface stays flavorful without drawing out moisture.
Timing the cook for a crispy crust in minutes
I preheat a cast-iron skillet until it shimmers, then smash each meat ball once with firm pressure. Cook the first side about 2–3 minutes until the edges turn browned and lacy.
Flip once and finish the second side in about 1–2 minutes so the patty stays juicy. A hot grill works too if set to medium-high.
Building flavor layers with sauce and crumbles
I warm 1/4 cup hot sauce and 2 tbsp butter for a glossy drip and keep 1/4 cup buffalo sauce plus 1/4 cup blue cheese crumbles for layering. Toasted buns get a smear of sauce, the patty goes down, then the crumbles so they soften into the surface.
| Step | Amount | Why it matters |
|---|---|---|
| Portion | 4 balls (1 lb) | Spreads to thin, crisp edges |
| Season | 1 tsp garlic powder + salt | Surface flavor without moisture loss |
| Sauce | 1/4 cup + 2 tbsp butter | Glossy finish and tang |
Make the Buttery Hot Sauce Drip
I melt 2 tablespoons of butter in a small saucepan, then whisk in 1/4 cup of Frank’s RedHot to create a glossy, pourable glaze. This simple mixture is my go-to finish for the patties and the bun.
Butter + Frank’s RedHot: the classic base
Start gently. Melt the butter over medium heat, then add the hot sauce and whisk until smooth. A splash of Worcestershire gives extra depth when I want it.
Warming, whisking, and keeping the sauce ready to pour
I reduce the heat so the emulsion stays fluid and warm. I season only if needed; the hot sauce carries enough salt and tang on its own.
- I pour a portion into a small bowl for easy drizzling during assembly.
- I keep some in the pan off-heat so the mixture does not break or over-reduce.
- Reserve about 1/4 cup buffalo sauce for brushing the bun or layering under the patty.
| Ingredient | Amount | Use |
|---|---|---|
| Frank’s RedHot | 1/4 cup | Primary heat and tang |
| Butter | 2 tbsp | Gloss and richness |
| Optional Worcestershire | teaspoons as desired | Umami boost |
Tip: Whisk again right before serving to re-emulsify. I use this base both as a dip and as a final drizzle so every bite of the burger gets an even hit of flavor.
Master the Smash: Heat, Pressure, and Flip
Get the pan screaming hot before the beef ever touches it. I preheat my cast-iron or flat griddle until it shimmers so the surface seals the patty on contact and builds that craggy edge.
Preheating a cast-iron skillet or griddle
I bring the pan to very high heat; a thin patty needs instant sear to create maximum crust. This step sets the stage for fast cooking and keeps the center juicy.
Smash once, season right away, and avoid pressing later
I divide 1 lb ground into four portions, drop each ball onto the hot surface, and press once to about 1/2 inch. Immediately season with garlic powder, salt, and pepper so the seasoning bonds to the surface.
After that initial press I never push again. Repeated pressing squeezes juices out and makes the meat dry.
Flip timing: reading the browned, lacy edges
Watch the rim for a browned, lacy fringe — usually after 2–3 minutes. That is your cue to flip.
I finish the second side for about 1–2 minutes, keep the sauce warm, and have the blue cheese ready so I can assemble immediately and preserve crispness.
- I can do this on a grill plancha as well; the heat and visual flip cues stay the same.
- Rest the patty only briefly while assembling so the crust stays intact and the interior remains tender.
| Action | Timing | Outcome |
|---|---|---|
| Preheat pan | Until very hot | Instant sear, crust formation |
| Smash once | Immediate | Thin, crisp edge |
| Flip | 2–3 minutes | Lacy browning, ready to finish |
Assemble the Burger Like a Pro
I crisp the cut sides of four hamburger buns in a hot skillet so they hold up to juicy patties and plenty of sauce. I brush each bun with a touch of butter before toasting. This step gives structure and flavor without sogginess.
Toasting buns and managing moisture
Toast the buns until the cut surface is lightly browned. A crisp face keeps sauce and meat from collapsing the sandwich.
I spread a thin layer of buffalo on the bottom bun as a flavor base and moisture barrier. That first swipe makes every bite taste intentional.
Order of operations: sauce, patty, blue cheese, toppings
Place the hot patty on the sauced bottom, then scatter the 1/4 cup of blue cheese crumbles across the four patties so they melt slightly into the surface.
- I add lettuce and tomato for cool crunch and balance.
- I use a light hand with onions so they complement the cheese instead of overpowering it.
- I drizzle the warm buttery hot sauce over the top before capping the sandwich to lock in shine and flavor.
| Step | Why it matters | Quick tip |
|---|---|---|
| Toast buns | Prevents sogginess | Brush with butter and watch closely |
| Layer sauce first | Flavor hits immediately | Thin layer acts as moisture barrier |
| Assemble fast | Protects crust and heat | Serve immediately |
Cut or keep whole: I only cut the sandwich if serving right away. Otherwise I keep it intact to preserve heat and juices.
For more tips and a full walkthrough, see my detailed recipe page at Buffalo Blue Cheese Smash Burger recipe.
Smart Swaps, Add-Ons, and Flavor Variations
A quick change in grind or roll can alter the whole eating experience. I pick an 80/20 ground chuck when I want a deep crust and juicy center. If I want a lighter result, I use a lean grind and lean on sauce to add moisture.
Choosing grind and why fat matters
Fat renders flavor and crust. Ground chuck at about 80/20 gives the best sear and keeps patties tender. Lean options cook drier, so plan extra hot sauce or a small pat of butter on the patty.
Bun choices and quick swaps
I rotate between brioche, classic hamburger or a butter-brushed bakery roll. Brioche brings light sweetness while classic buns offer nostalgic squish.
Optional toppings and the grill option
I add lettuce, tomato, and onion for crunch when I want contrast. For smoke, I take the cook to the grill and use a flat griddle plate to keep the same fast sear.
- Season at sear time: salt the surface so the mixture stays loose.
- Keep a small bowl of sauce for controlled drizzles.
- Log your swaps so you can repeat favorite combinations in future recipes.
| Swap | Effect | Tip |
|---|---|---|
| 80/20 ground | More juiciness & crust | Use for bold flavor |
| Lean grind | Lighter bite, drier | Add extra sauce or butter |
| Brioche vs classic buns | Sweet vs squishy | Choose based on sauce level |
Nutrition, Serving Size, and Time Notes
I map out hands-on minutes before I heat the pan so the cook stays smooth and each sandwich is finished hot.
Portions: I divide 1 lb ground into four 4-ounce patties for four servings. I plan 1/4 cup buffalo sauce and a separate 1/4 cup buttered hot sauce mixture to layer and drizzle without sogginess.
Timing: Cook each patty about 2–3 minutes on the first side and 1–2 minutes on the second. Allow a few extra minutes to toast buns and assemble while everything is warm.
- I keep teaspoons and tablespoons handy to measure the sauce-to-bun ratio consistently.
- I season patties lightly because the sauces and blue cheese add salt; taste the mixture before adding more.
- Toppings like lettuce and tomato add freshness and low calories to balance richness.
- Total hands-on time for four sandwiches is typically under 30 minutes when mise en place is set.
| Item | Amount | Note |
|---|---|---|
| Patty size | 4 oz | 4 per lb; even cooking |
| Sauces | 1/4 cup each | Enough to brush and drizzle |
| Per-serving benchmark | ~795 kcal | Varies by bun and toppings |
Conclusion
I rely on a very hot pan, a confident single press, and careful flip timing to make this recipe repeatable and fast.
Use 1 lb ground beef, 1/4 cup buffalo, and 1/4 cup blue cheese crumbles plus a warmed butter-and-Frank’s RedHot mix to top four hamburger patties. Toasted brioche or a classic bun holds up best.
I keep the sauce warm, the buns ready, and assembly quick so the crust stays crisp. I add lettuce, tomato, or onion when I want fresh crunch. Or I skip them to chase pure heat and tang.
Swap the bun or take it to the grill if you like. The core amount, method, and timing are what make this recipe one I repeat often.
FAQ
What cut of ground beef do I use for the best sear and flavor?
I prefer ground chuck at 80/20 for its fat content. It crisps up nicely during the smash technique and stays juicy in the center. If you want a leaner option, pick 90/10, but expect less crust and more firmness.
How do I form patties for smash-style cooking?
I gently roll portions into loose balls—about 3 to 4 ounces each—then smash them thin on a hot skillet. I don’t compact the meat ahead of time; that helps keep the texture loose and produces a better crust when I press once with a heavy spatula.
What temperature and pan work best for getting lacy, browned edges?
I preheat a cast-iron skillet or griddle until it’s smoking hot, then reduce to medium-high when the patties hit the surface. Cast iron gives the best, even heat and a strong sear that creates those browned, lacy edges I look for.
When should I add seasoning and cheese during the cook?
I season immediately after smashing so salt can draw flavor into the crust. I add crumbled blue-style cheese in the last 30 seconds of cooking so it melts but keeps its tangy texture. For a saucy finish, I pour my butter-based hot sauce over or alongside the patty after it’s off the heat.
How do I make the buttery hot sauce drip without it separating?
I melt unsalted butter gently, then whisk in a cayenne-forward sauce like Frank’s RedHot until glossy. I keep the heat low and whisk constantly. If it starts to separate, I remove it from the heat and whisk in a teaspoon of warm water to bring it back together.
Can I prepare the sauce ahead of time?
Yes. I make the sauce up to a day ahead and rewarm it very gently. I avoid high heat when reheating—just a few seconds in a microwave or a quick warm bath keeps it pourable without breaking.
How do I prevent buns from getting soggy under the sauce and crumbled cheese?
I toast the cut sides of the buns in butter or oil until lightly browned, then spread a thin barrier of sauce or mayo to protect the bread. That seals the crumb and keeps the bun from turning limp under the juicy patty and sauce.
What toppings do you recommend to complement the bold sauce and tangy cheese?
I keep it simple: thinly sliced red onion for bite, a tomato slice for freshness, and crisp lettuce for texture. Pickles add a bright, vinegary counterpoint if I want more zip.
Are there good substitutions for the blue-style crumbles if someone dislikes strong cheese?
I’ll use crumbled feta or a tangy goat cheese as milder alternatives. Both melt differently but still provide a creamy, salty contrast to the spicy buttered sauce without overpowering the beef.
How long does the whole process take from prep to plate?
I can have everything done in about 20 to 25 minutes: five to ten minutes for quick prep and sauce, then 8 to 12 minutes to cook several patties in batches. Timing depends on how many burgers I’m making at once.
Any tips for cooking multiple patties evenly when feeding a group?
I work in batches and keep finished patties on a warm tray in a 200°F oven to stay hot. I also pre-portion all beef balls and have the sauce ready so assembly moves quickly between skillet batches.
Can I finish these on a grill instead of a skillet?
I prefer a flat-top or cast iron for smashing, but you can use a hot griddle attachment on a gas grill. Open-flame grate grills make smashing tricky and can lead to flare-ups, so I avoid direct-grate smashing.
How do I adjust heat level in the sauce for milder or hotter profiles?
I control heat by changing the sauce ratio: more butter and less hot sauce softens the spice; more hot sauce or a dash of cayenne raises it. Adding honey or a touch of brown sugar will balance and mellow the heat as well.
Any storage and reheating advice for leftovers?
I store patties and sauce separately in airtight containers in the fridge for up to three days. Reheat patties briefly in a skillet to refresh the crust and warm the sauce gently so it doesn’t separate. Rebuild sandwiches just before serving.
Buffalo Blue Cheese Smash Burger with Buttery Hot Sauce Drip Recipe
- Total Time: 25
- Yield: 4 1x
Description
Buffalo Blue Cheese Smash Burger with crispy lacy edges and buttery hot sauce drip. Crafted for discerning home chefs seeking restaurant-quality results in just 25 minutes with bold flavors and perfect technique.
Ingredients
1 lb ground beef (80/20 blend preferred)
4 brioche or hamburger buns
1/4 cup buffalo sauce
1/4 cup blue cheese crumbles (Maytag preferred)
2 tablespoons butter
1/4 cup Frank’s RedHot sauce
1 teaspoon garlic powder
Salt and black pepper to taste
Lettuce leaves
1 large tomato, sliced
1/2 red onion, thinly sliced
Optional: Worcestershire sauce
Instructions
1. Preheat cast-iron skillet or griddle over high heat until shimmering
2. Divide 1 lb ground beef into 4 loose balls (4 oz each) – don’t compact
3. Melt 2 tbsp butter in small saucepan, whisk in 1/4 cup Frank’s RedHot to create glossy sauce
4. Place beef balls on hot skillet and immediately smash once with heavy spatula to 1/2 inch thickness
5. Season immediately with garlic powder, salt, and pepper after smashing
6. Cook first side 2-3 minutes until edges are browned and lacy – do not press again
7. Flip patties and cook second side 1-2 minutes until cooked through
8. Toast bun halves cut-side down in butter until golden brown
9. Brush bottom buns with buffalo sauce as moisture barrier
10. Place hot patties on sauced buns, top with blue cheese crumbles
11. Add lettuce, tomato, and onion as desired
12. Drizzle with warm buttery hot sauce mixture and cap with top bun
13. Serve immediately while crust is still crispy
Notes
For maximum crust formation, ensure pan is screaming hot before adding beef balls. Never press patties after the initial smash – this squeezes out juices and reduces tenderness. The 80/20 fat ratio creates the perfect balance of flavor and crust development.
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- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 795
- Sugar: 3g
- Sodium: 1248mg
- Fat: 52g
- Saturated Fat: 22g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 145mg