Horseradish Smash Burger with Swiss & Pickles
This horseradish smash burger is all about crispy, caramelized beef edges paired with melty Swiss cheese, tangy dill pickles, and a creamy horseradish sauce that brings bold flavor without overpowering the burger. It’s fast, indulgent, and perfect for when you want a restaurant-quality burger at home.
Servings 2 burgers
Calories 600kcal
Cost $7 for entire recipe
Equipment
- Cast iron skillet or flat griddle
- Metal spatula (sturdy enough to smash)
- Small mixing bowl
Ingredients
Burgers
- 8 oz ground beef 80/20 recommended
- Salt & black pepper to taste
- 2 burger buns brioche or potato buns work beautifully
- 2 slices Swiss cheese
- Dill pickle slices
Creamy Horseradish Sauce
- 3 tbsp mayonnaise
- 1 –2 tbsp prepared horseradish to taste
- 1 tsp Dijon mustard
- ½ tsp lemon juice or pickle juice
- Pinch of salt
Instructions
Make the Sauce
- In a small bowl, mix mayonnaise, horseradish, Dijon, lemon juice, and salt. Chill while cooking burgers.
Heat the Pan
- Heat a cast iron skillet over medium-high heat until very hot.
Form the Beef
- Divide ground beef into two loose balls. Do not over-pack.
Smash & Sear
- Place beef balls in the hot skillet. Immediately smash flat with a spatula. Season with salt and pepper. Cook 2–3 minutes until deeply browned and crispy.
Flip & Cheese
- Flip burgers, add Swiss cheese, and cook another 1–2 minutes until melted.
Toast the Buns
- Lightly toast buns in the skillet if desired.
Assemble
- Spread horseradish sauce on both bun halves. Add burger, pickles, and top bun.
Notes
Flavor Variations
- Extra Heat: Add cracked black pepper or a dash of hot sauce to the sauce
- Onion Lover: Smash burgers over thin-sliced onions
- Deli-Style: Add arugula or shredded iceberg
Recipe Notes
- Best Beef Ratio: Use 80/20 ground beef for maximum juiciness and crispy edges. Leaner beef won’t smash or caramelize as well.
- Horseradish Control: Prepared horseradish is powerful — start with 1 tablespoon and increase slowly if you like more heat.
- One Smash Only: Press the burger once when it hits the pan. Re-smashing forces out juices and dries the meat.
- Pan Temperature Matters: The skillet should be very hot before adding beef to get that signature smash-burger crust.
- Swiss Cheese Tip: Add cheese immediately after flipping so it melts smoothly without overcooking the burger.
- Pickle Balance: Dill pickles add acidity that balances the richness of the beef and sauce — don’t skip them.
- Bun Choice: Brioche or potato buns hold up best to the juicy burger and creamy horseradish sauce.
- Make-Ahead Sauce: The horseradish sauce can be made up to 2 days ahead and stored covered in the refrigerator.