Cali Smash Burgers
Behind the Recipe
If there's any other way to grill smash burgers without using a Daytona Griddle and still call the end-product a perfect animal style burger, then we need to know.
According to legend, animal style burgers derive their name from the local surfers and skaters who would order their mustard-grilled smash burgers and sauce, boisterously devouring them like animals. With no shame in the name, the animal style burger deserves its lip-smacking, face-wiping enjoyment wherever it's made.
Again, we suggest making them the 'perfect way' by smashing those patties on your Daytona Griddle.
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck
- 4 hamburger buns, split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
- Preheat your Daytona Griddle to medium-high heat
- Prepare your ground beef by rolling them into balls
- Slice open some burger buns
Heat the vegetable oil in a large skillet over medium-low heat. Add onions and a 3/4 teaspoon of salt, cover and cook until golden and soft, which should take about 30 minutes. Add ½ a cup of water to the skillet, scraping up the browned bits from the bottom. Simmer until the water evaporates, about 2 more minutes; transfer to a bowl.
Mix the mayonnaise, relish ketchup, and vinegar in a bowl. Squash the beef into patties, about 4 inches wide and a 1/2 inch thick.
Heat your Daytona Griddle over medium heat; brush lightly with vegetable oil. Then toast the buns on your griddle. Spread each bun bottom with 1 tablespoon of the mayonnaise mix, then top with pickles, lettuce, 2 slices of tomato and some more of the mayonnaise mix.
Season the patties with salt and pepper. Place the patties on the griddle and cook for approximately 3 minutes. Spread 1 and a half teaspoons of mustard on the side of each patty that is uncooked, flip and top with 1 slice of cheese; continue cooking about 2 more minutes till medium rare. Top the patties with caramelized onions, cheese-side up. Sandwich the double patties on the buns.
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