SMASHBURGERS for A CROWD with NOT-SO-SECRET SAUCE 

Serves: 8

Not-So-Secret Sauce:

1 cup mayonnaise 

1-2 pickles, finely chopped 

2 tablespoons ketchup 

2 tablespoons dijon mustard 

½ tsp worcestershire sauce 

¼ tsp salt 

¼ tsp pepper 

¼ tsp smoked sweet paprika 

Burgers: 

2 lbs. Ground beef

1 teaspoon worcestershire sauce 

Salt and pepper 

American cheese (optional)

Toppings: 

Sliced tomato

Pickles 

Shredded iceberg lettuce 

Finely minced or sliced white onion

Burger buns 

Special Equipment: cast iron skillet or griddle, parchment paper, something heavy

Make the Not-So-Secret Sauce: in a medium-sized bowl, combine mayonnaise, ketchup, dijon, ½ teaspoon worcestershire, salt, pepper, paprika and minced pickles. Stir together well and refrigerate until ready to serve. 

Prep the toppings: prepare all your favorite burger toppings to your liking. We like to shred our lettuce finely and sometimes we mince our onions into teeny, tiny pieces (like McDonald’s). However you prefer your burger toppings, set everything up on a serving tray so you can bring everything to the table in one trip. Add to the tray napkins, silverware and plates – family style dining confirms that this is a casual affair and it will relax everybody (including you). I guarantee your guests (or even your kids) will happily get to work spreading plates out for everyone. 

Make the burgers: season the ground beef with salt, pepper and Worcestershire sauce. Use clean hands to mix the meat and seasonings together and then roll the beef into 8 loose balls. Cut a five-inch piece of parchment paper in half to make two smaller rectangles. 

Preheat the oven to warm and place a large cookie sheet on the top rack. Heat a cast iron skillet on the stovetop over medium-high heat until very hot. If you have a large griddle, you can likely cook all the burgers at once, if you are working with a 10 or 12 inch cast iron skillet: cook the burgers 2 at a time so they have room for smashing. Once your skillet or griddle is screaming hot: pop a ball of ground beef onto the pan, place a square of parchment on top and use a mug, glass or other heavy thing to smash the burger into a thin, mostly even patty. Let the burgers cook (about 2 minutes per side) until cooked through. Set finished burgers on the cookie sheet in the oven and top with cheese if desired. Cook remaining burgers in batches the same way. 

To serve: toast burger buns and fill with cooked burgers. Serve everything family style with all of the toppings available for everyone to customize their own. Complete the meal by boiling up some sweet corn or just opening a bag of chips. Keep it easy, keep it fun. It’s just dinner after all! 

BEVERAGE PAIRING SUGGESTIONS: 

If we’re inviting friends, a larger format bottle is a no brainer for us. And it just so happens that the perfect big bottle for this burger-centric spread is on sale this month in both stores. The Côte Mas Rouge comes in a 1 liter bottle (more wine!) at the staggeringly low sale price of $9.99 (less money!) Don’t let the price tag fool you: this wine majorly over delivers. 

Deep ruby colored in the glass with purple edges, this red opens with aromas of dark fruits like cherry, blackberry and plum, with just a touch of peppery spice and wild herbs. A well integrated blend of syrah, carignan, grenache and merlot, this wine is medium-bodied and easy to like, with flavors of  juicy red and black fruits, mild tannins and a hint of spice on the finish. Smooth and supple, with great balance, this red is a complete crowd pleaser. If the weather is warm, don’t be afraid to toss a bottle in the fridge or an ice bucket for a half hour before serving – it will give it just the right amount of chill for summer drinking.