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

Name: Buffalo Blue Cheese Smash Burger with Buttery Hot Sauce Drip Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
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

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

Scale

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

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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