Rachael Ray Shows How to Make Burger Bash Smash Recipe

Rachael Ray joins Drew Barrymore in the kitchen to whip up her delicious burger bash smash recipe! 

Check out part two here!

RECIPE:

• 4 brioche rolls, split
• 3-4 tablespoons salted butter, softened
• 2 pounds ground beef sirloin (80/20)
• Salt and pepper (or RR burger seasoning)
• 2-3 small white or yellow onions, about 2 cups, thinly sliced
• 16 slices yellow American (orange) cheese
• Cooking spray
• RR’s pickle chips (or good quality store-bought such as Grillo’s) (recipe below)
• Serve with a table passed tray of:
• Baked bacon (Please get good quality such as Oscars) (Bake bacon at 400F to crisp.)
• Sliced large tomatoes
• Leaf lettuce

Place a large cast iron skillet over medium-low heat. Spread the rolls with the softened salted

butter and toast in the pan. Remove and set aside. (you may toast in a toaster oven as well)

Place another large cast iron pan over medium high heat.

While the pan is heating, season the meat with salt and pepper and score it to form 8 equal size

portions. Roll each portion into balls. Place individual balls of meat into the hot pan, top with a

small handful of sliced onions and smash down with a large spatula. Cook for about 3 minutes,

flip, add 2 slices of cheese per patty, and cover with foil to melt, about 1-2 minutes. Turn the

heat off.

To assemble, stack 2 patties in the pan, set some sliced pickles on the bun bottoms and place a

stacked smash burger followed by the bun tops. Serve with the tray of passed accompaniments.

Serves 4

Fries and Fall Flavored Ranch Dressing

Bake fries to package directions.

Ranch Dressing:

• 1 ½ cups sour cream
• ¼ cup Dijon mustard
• 1 Tablespoon hot sauce, such as Frank’s RedHot
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon smoked sweet paprika
• ¼ cup packed finely chopped dill, chives, parsley
• 1-2 Tablespoons apple cider vinegar
• Salt and pepper, to taste

Add everything to a medium size serving bowl, mix and set aside. Serve with fries and burgers.

© 2025 Ray Marks Co. LLC. All rights reserved.

Rachael Ray’s Pickle Chips

• 1 cup white wine vinegar
• 2 tablespoons coarse salt
• 2 teaspoons sugar
• 1 bay leaf
• 4 cloves garlic, sliced
• A small handful of fresh dill
• 2 teaspoons mustard seeds
• 1 teaspoon coriander seeds
• 6 kirby cucumbers, sliced, about 1/3-inch thick

In a small saucepan, bring 1¼ cups water along with the vinegar, salt, sugar, and bay leaf to a

boil.

While that’s heating, layer the garlic slices, fresh dill, mustard seeds, coriander seeds, and

cucumber slices into a wide glass jar.

Once the liquid boils and the salt and sugar dissolve, pour the hot liquid over the cucumbers in

the jar making sure they are submerged. Let come to room temperature.

Cover and refrigerate at least overnight. They’ll hold in the fridge for at least 2 weeks.

STEP ONE: SEASON, SCORE AND PORTION MEAT

-SEASON meat with salt and pepper

-SCORE meat to form 8 equal size portions

-ROLL each portion into a ball

STEP TWO: COOK PATTIES

-PLACE balls of meat on hot pan

-TOP with sliced onions

-SMASH down with spatula

STEP THREE: ADD CHEESE

-ADD cheese to patty

COVER with soil to melt

STEP FOUR: ASSEMBLE PATTIES

-STACK 2 patties and pickles on buns

-ADD ranch dressing and burger toppings