My husband and I are burger connoisseurs.

If there’s a great burger on a menu, we’re ordering it. We’ve tried burgers from local favorites, trendy burger spots, roadside diners—you name it.

But honestly?

One of the best burgers we’ve ever had comes from our friend Scott Weghorst’s backyard.

And here’s the crazy thing: Scott isn’t a professional chef.

You would never know it.

The man can cook.

Every time we get together, he makes something that leaves everyone asking for the recipe. But his smash burgers? They’re legendary.

The first time I had one, I immediately started asking questions. What was in the sauce? Why were the onions so good? How did he get so much flavor into a burger?

As it turns out, the secret starts long before the meat ever hits the griddle.

The Onion Trick That Changes Everything

Scott starts with sweet onions—either Vidalia or honey sweet onions.

“I wouldn’t use white onions,” he told me. “I like the sweetness of the others.”

The onions are thinly sliced and tossed with:

• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon sugar

Then they go onto a hot griddle and slowly cook down until they’re beautifully caramelized.

Just when they seem perfect, Scott adds:

• 4–6 cloves of garlic
• 1 tablespoon butter

This is where the magic happens.

The onions become sweet, savory, buttery, and packed with flavor. Honestly, I’d eat a bowl of these by themselves.

The “Magic Sauce”

Every great burger needs a great sauce, and Scott’s might be the best I’ve ever tasted.

It’s loosely inspired by a classic burger sauce, but it has a secret ingredient that takes it over the top.

Mix together:

• ¾ cup mayonnaise
• ¼ cup ketchup
• 2 tablespoons mustard
• Finely diced Grillo’s Spicy Pickles

Then add the ingredient that makes everyone ask, “What IS that flavor?”

Fire Shire Sauce

It’s a jalapeño-infused Worcestershire sauce that adds just the right amount of tang and heat.

The combination of creamy mayo, sweet ketchup, zippy mustard, crunchy pickles, and Fire Shire creates a sauce that’s unbelievably good.

I’m gluten free so I had mine on gluten free bread and it was amazing!

The Burger Secret

Now for the burger itself.

Scott swears by 80/20 ground beef.

At first, that sounds a little outrageous. Isn’t that too much fat?

Actually, it’s exactly why these burgers are so good.

The fat helps create those crispy, caramelized edges that make smash burgers famous while keeping the inside juicy and flavorful. Leaner beef tends to dry out before you get that perfect crust.

Another one of Scott’s genius tricks?

Place a piece of parchment paper between the burger and your burger press.

That simple little step keeps the meat from sticking and makes it easy to get a perfectly thin smash every time.

Fresh beef. A screaming hot griddle. A sheet of parchment paper. And one good smash.

That’s all it takes. And Brioche buns are the BEST!! (Again don’t forget to butter and grill the buns too!)

Why These Burgers Are So Good

After eating more burgers than I’d like to admit, I’ve learned something:

The best burgers aren’t necessarily the most complicated.

They’re the ones where every detail matters.

Scott’s burgers are proof of that.

The caramelized onions. The garlic butter. The magic sauce. The 80/20 beef. The crispy edges.

Everything works together.

So if you’re looking for a burger recipe to make this summer, start here.

And if Scott ever invites you over for dinner?

Don’t ask questions.

Just say yes.

Scott’s Smash Burger Cheat Sheet

The Onions

• 2 sweet onions (Vidalia or Honey Sweet), thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon sugar
• Cook until caramelized
• Add 4–6 cloves minced garlic
• Add 1 tablespoon butter

The Magic Sauce

• ¾ cup mayonnaise
• ¼ cup ketchup
• 2 tablespoons mustard
• Finely diced Grillo’s Spicy Pickles
• Fire Shire Sauce (jalapeño-infused Worcestershire sauce), to taste

The Burgers

• 80/20 ground beef
• Toasted buns
• American cheese slices (he says it melts the best!!)

Scott’s Pro Tips

✓ Use 80/20 beef for crispy edges and juicy burgers

✓ Put parchment paper between the meat and burger press

✓ Don’t rush the onions

✓ Let the burger develop a crust before flipping

✓ Be generous with the sauce

✓ Always toast the buns

That’s it. The recipe for what might be the best smash burger you’ll ever make at home.