Chili’s New Big Smasher Burger: A Copycat Recipe That Will Blow Your Mind!

Chili’s has done it again! Their new Big Smasher Burger is taking the culinary world by storm. With its perfectly smashed patties, melty cheese, and signature sauce, it’s a burger lover’s dream come true. But what if you could recreate this masterpiece in your own kitchen? Well, you’re in luck! This blog post will guide you through a step-by-step recipe for a copycat Chili’s Big Smasher Burger that’s so good, you’ll think you ordered it straight from the restaurant.

Why the Big Smasher is Such a Big Deal

Before we dive into the recipe, let’s talk about what makes the Big Smasher Burger so irresistible. It’s not just another burger; it’s an experience. The key lies in the technique: the patties are smashed thin on a screaming hot griddle, creating crispy, caramelized edges that are bursting with flavor. This method maximizes the Maillard reaction, the chemical process that gives browned food its distinctive taste. Combined with the creamy sauce, melty cheese, and fresh toppings, it’s a symphony of textures and tastes that will leave you craving more.

The Secret Ingredients (and Where to Find Them)

While the exact recipe for Chili’s Big Smasher Burger is a closely guarded secret, we’ve done our research and experimented to create a version that’s remarkably similar. Here’s what you’ll need:

For the Smashed Patties:

• 80/20 Ground Beef: This is crucial for achieving the perfect balance of flavor and fat content. The fat renders out during cooking, creating those crispy edges we’re after.
• Salt and Black Pepper: Simple seasoning is key. Let the beef’s flavor shine.
• Neutral Oil (e.g., Canola or Vegetable): For greasing the griddle and preventing sticking.

For the Sauce:

• Mayonnaise: The base of our creamy sauce. Full-fat mayonnaise is recommended for the best flavor and texture.
• Ketchup: Adds sweetness and tang.
• Yellow Mustard: Provides a subtle zing.
• Sweet Pickle Relish: Adds texture and a hint of sweetness and acidity.
• Garlic Powder: For a savory kick.
• Onion Powder: Enhances the overall flavor profile.
• Paprika: Adds color and a touch of smokiness.
• White Vinegar: Balances the sweetness and adds a tangy finish.
• Sugar: A small amount to round out the flavors.

For the Assembly:

• Brioche Buns: These soft, slightly sweet buns are the perfect complement to the savory patties.
• American Cheese: For that classic, melty cheeseburger experience. Feel free to experiment with other cheeses like cheddar or pepper jack.
• Pickles (Dill or Sweet): Adds a crisp, tangy contrast to the rich flavors.
• Lettuce (Shredded Iceberg): Provides a refreshing crunch.
• Tomato (Sliced): Optional, but adds a juicy burst of flavor.
• Onion (Thinly Sliced): Optional, for a sharp, pungent bite.

The Step-by-Step Recipe: Big Smasher Burger Bliss

Now that you have all the ingredients, let’s get cooking! Follow these detailed instructions for a Chili’s Big Smasher Burger that’s better than the original.

Step 1: Prepare the Sauce

In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, garlic powder, onion powder, paprika, white vinegar, and sugar. Taste and adjust the seasonings as needed. Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld. This step is crucial, so don’t skip it!

Detailed Breakdown:

• Mayonnaise Selection: Choose a high-quality, full-fat mayonnaise for the best results. Lower-fat options may not provide the same creamy texture.
• Ketchup Considerations: Use your favorite brand of ketchup. Some people prefer a sweeter ketchup, while others prefer a more tangy version.
• Relish Choices: Sweet pickle relish is the classic choice for this sauce, but you can experiment with dill relish or even a combination of both.
• Spice Adjustments: Feel free to adjust the amount of garlic powder, onion powder, and paprika to your liking. If you prefer a spicier sauce, add a pinch of cayenne pepper.
• Vinegar and Sugar Balance: The white vinegar and sugar are essential for balancing the flavors of the sauce. Start with the amounts listed in the recipe and adjust to your taste.
• Chilling Time Importance: Chilling the sauce allows the flavors to meld together and intensifies the taste. Don’t skip this step!

Step 2: Prepare the Patties

Divide the ground beef into equal portions (about 3-4 ounces each). Gently form each portion into a loose ball. Do not overwork the meat, as this will result in a tough patty. Season the beef generously with salt and black pepper.

Detailed Breakdown:

• Ground Beef Selection: 80/20 ground beef is ideal for smash burgers because it has enough fat to create crispy edges and a juicy interior. Leaner ground beef may result in a drier burger.
• Portioning Accuracy: Use a kitchen scale to ensure that each patty is the same size. This will help them cook evenly.
• Gentle Handling: Avoid overworking the meat when forming the patties. Overworking the meat will develop the gluten, resulting in a tough burger.
• Seasoning Generosity: Don’t be afraid to season the beef generously with salt and pepper. This is your only chance to add flavor to the patty.

Step 3: Smash the Patties

Heat a large cast iron griddle or skillet over high heat until it’s smoking hot. Add a small amount of neutral oil to the griddle. Place the beef balls on the hot griddle, leaving enough space between them. Using a sturdy spatula or a burger press, immediately smash each ball down as thin as possible (about 1/4 inch thick). Hold the spatula or press firmly for a few seconds to ensure good contact with the griddle.

Detailed Breakdown:

• Griddle Temperature: The griddle needs to be screaming hot to achieve the crispy edges that are characteristic of smash burgers. If the griddle isn’t hot enough, the patties will steam instead of sear.
• Oil Application: Use just enough oil to prevent the patties from sticking to the griddle. Too much oil will prevent the patties from browning properly.
• Smashing Technique: The key to a great smash burger is to smash the patties as thin as possible. Use a sturdy spatula or a burger press and apply firm, even pressure.
• Holding Pressure: Holding the spatula or press firmly for a few seconds ensures that the patty makes good contact with the griddle and develops a crispy sear.

Step 4: Cook the Patties

Cook the patties for 2-3 minutes per side, or until they are deeply browned and crispy around the edges. Flip the patties and immediately top each one with a slice of American cheese. Continue cooking until the cheese is melted and bubbly.

Detailed Breakdown:

• Cooking Time: The cooking time will vary depending on the thickness of the patties and the temperature of the griddle. Keep a close eye on the patties and flip them when they are deeply browned and crispy.
• Cheese Placement: Add the cheese immediately after flipping the patties so that it has time to melt while the second side is cooking.
• Cheese Melting: Cover the griddle with a lid or a large baking sheet to help the cheese melt faster.

Step 5: Toast the Buns

While the patties are cooking, lightly toast the brioche buns. You can toast them on the griddle, in a toaster oven, or under the broiler. Toasting the buns will prevent them from getting soggy from the sauce and toppings.

Detailed Breakdown:

• Bun Selection: Brioche buns are the perfect choice for smash burgers because they are soft, slightly sweet, and hold up well to the juicy patties and toppings.
• Toasting Method: You can toast the buns on the griddle, in a toaster oven, or under the broiler. Be careful not to burn them.
• Toasting Purpose: Toasting the buns prevents them from getting soggy from the sauce and toppings.

Step 6: Assemble the Burgers

Spread a generous amount of the prepared sauce on both halves of the toasted buns. On the bottom bun, layer lettuce, tomato (if using), onion (if using), pickles, and the cheese-topped patties. Top with the other half of the bun and serve immediately.

Detailed Breakdown:

• Sauce Application: Don’t be shy with the sauce! A generous amount of sauce is essential for the Big Smasher Burger experience.
• Layering Order: The layering order is important for both flavor and texture. Start with the lettuce to protect the bottom bun from getting soggy, followed by the tomato (if using), onion (if using), pickles, and finally the cheese-topped patties.
• Serving Immediately: Smash burgers are best served immediately while they are still hot and juicy.

Tips and Tricks for the Perfect Smasher Burger

• Use a cast iron griddle: Cast iron provides even heat distribution and retains heat well, which is essential for achieving a good sear on the patties.
• Don’t overcrowd the griddle: Cook the patties in batches if necessary to avoid overcrowding the griddle. Overcrowding will lower the temperature of the griddle and prevent the patties from browning properly.
• Use a sturdy spatula or burger press: A flimsy spatula will make it difficult to smash the patties thin enough.
• Don’t move the patties around while they’re cooking: Let the patties sear undisturbed for 2-3 minutes per side to develop a good crust.
• Experiment with different toppings: While the classic Big Smasher Burger has simple toppings, feel free to experiment with your favorites. Some popular additions include bacon, avocado, and caramelized onions.
• Make it a double: For an even more decadent experience, stack two patties on each burger.

Variations on the Theme

Once you’ve mastered the basic Big Smasher Burger, you can start experimenting with different variations. Here are a few ideas:

• Spicy Smasher Burger: Add a pinch of cayenne pepper to the sauce and top the burger with jalapenos or pepper jack cheese.
• BBQ Smasher Burger: Replace the sauce with your favorite BBQ sauce and top the burger with crispy fried onions and bacon.
• Mushroom and Swiss Smasher Burger: Top the burger with sautéed mushrooms and Swiss cheese.
• Guacamole Smasher Burger: Top the burger with guacamole, salsa, and pepper jack cheese.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 700-900
• Fat: 40-60g
• Saturated Fat: 20-30g
• Cholesterol: 150-200mg
• Sodium: 1000-1500mg
• Carbohydrates: 50-70g
• Protein: 40-50g

Serving Suggestions

The Chili’s Big Smasher Burger is a complete meal on its own, but it’s also delicious served with:

• French Fries
• Onion Rings
• Coleslaw
• Potato Salad
• Sweet Potato Fries

Conclusion: Your New Favorite Burger

This copycat Chili’s Big Smasher Burger recipe is a game-changer. It’s easy to make, packed with flavor, and sure to impress your friends and family. So fire up your griddle and get ready to experience burger perfection! This recipe is a great alternative for those who either want to save money or enjoy the comfort of their own home while indulging in restaurant-quality food.

Recipe Card

Chili’s Big Smasher Burger (Copycat)

Yields: 4 burgers
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

• 1.5 lbs 80/20 ground beef
• Salt and pepper to taste
• 4 brioche buns
• 8 slices American cheese
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp yellow mustard
• 2 tbsp sweet pickle relish
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1 tsp white vinegar
• 1/2 tsp sugar
• 1/2 cup shredded lettuce
• 1/4 cup sliced pickles
• Optional: sliced tomato, sliced onion

Instructions:

1. Prepare the sauce: In a small bowl, whisk together mayonnaise, ketchup, mustard, relish, garlic powder, onion powder, paprika, vinegar, and sugar. Refrigerate for at least 30 minutes.
2. Prepare the patties: Divide ground beef into 4 equal portions. Gently form into loose balls and season with salt and pepper.
3. Smash the patties: Heat a cast iron griddle over high heat. Add a small amount of oil. Place beef balls on the griddle and immediately smash them thin with a spatula or burger press.
4. Cook the patties: Cook for 2-3 minutes per side, until browned and crispy. Flip and top with cheese. Cook until cheese is melted.
5. Toast the buns: Lightly toast the brioche buns.
6. Assemble the burgers: Spread sauce on buns. Layer lettuce, tomato (if using), onion (if using), pickles, and patties on the bottom bun. Top with the other half of the bun.
7. Serve immediately and enjoy!

Enjoy Your Homemade Big Smasher Burger!