Say goodbye to boring burgers — these Smokin’ Smashburgers with Pickle BBQ Drizzle are stacked with flavor, sizzle, and a serious attitude. Featuring a bold seasoning duo of Shake That by The Flat Top King and All Night Low & Slow Rub by Ninjacue, these crispy-edged burgers hit you with rich, smoky umami in every bite.
But the real game-changer? A generous slather of Kinzie’s Pickle BBQ Sauce — tangy, zesty, and just the right amount of funky to wake up your taste buds.
Perfect for backyard cookouts, burger night, or when you're showing off on the griddle, this recipe is a crowd-pleaser with layers of flavor and texture. From the sharp cheddar melt to the buttery toasted brioche and crunchy dill pickles, every bite delivers that crave-worthy smashburger magic — with a signature twist. Crank up the heat, press down those patties, and don’t be shy with that drizzle.
These are the burgers your summer has been waiting for.
Featuring the premium products from our "BBQ Bootcamp" box -- available while supplies last!
This bold take on the classic smashburger brings together deep, savory umami from the All Night Low & Slow Rub from Ninjacue, and a tangy, zesty finish from Kinzie’s Pickle BBQ Sauce. Perfect for cookouts, game day, or anytime you're craving a burger with serious personality.
Prepare your burgers: Place your ground beef in a mixing bowl. Sprinkle in Shake That by The Flat Top King and All Night Low & Slow Rub by Ninjacue, then gently mix with your hands until just combined. Don’t overmix — you want the meat to stay loose and juicy.
Divide the meat into 4 equal portions (1/4 lb each). Roll into loose balls and set aside.
Preheat a cast iron skillet, griddle, or flat-top grill over medium-high to high heat.
Add a thin layer of oil to the cooking surface and let it shimmer.
Place 2 beef balls (or as many as your pan allows with space) on the hot surface.
Immediately press down using a burger press or stiff spatula to flatten into thin patties — they should be about 1/4" thick.
Cook undisturbed for 2–3 minutes, until a dark, crispy crust forms.
Flip the patties carefully with a metal spatula.
Immediately top with a slice of cheddar cheese.
Cook for another 1–2 minutes, until the cheese is melted and the patty is cooked through.
While the patties finish cooking, toast the brioche buns lightly on the grill or skillet until golden brown.
Assemble your burgers: Spread a generous layer of Kinzie Pickle BBQ Sauce on the top and/or bottom buns.
Stack your cheesy smashburger on the bun base. Top with pickle chips, shredded lettuce or slaw, red onion slices and bacon. Cap it off with the sauced top bun.
Plate your burgers hot off the grill with extra Kinzie Pickle BBQ Sauce on the side for dipping. Serve with kettle chips, grilled corn, or sweet potato fries.
Recipe Note
Pro Tip: Want a double smash? Use two 2-ounce balls per burger and stack ’em. You can also change up the flavor profile on your burgers by substituting the cheddar with American, Swiss, or pepper jack depending on your preference.
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