Alabama White Smash Burgers

Sink your teeth into juicy, crispy-edged Alabama White Smash Burgers, bursting with bold Southern flavor. These burgers feature Creekstone Farms Brisket Blend patties smashed on a searing-hot cast iron griddle using the Yoder Smokers YS640S Pellet Grill, delivering that perfect crust. Topped with melty white American cheese, tangy garlic dill pickles, and a zesty homemade Alabama White Sauce, each bite offers a rich balance of creamy, savory, and smoky notes. Whether you’re cooking for a crowd or crafting the ultimate weeknight indulgence, this recipe transforms classic smash burgers into a crave-worthy grilling masterpiece.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • 1/2 yellow onion, sliced thin
  • 2 tsp Jacobsen Salt Co. Kosher Sea Salt
  • 4 each 1/4 lb Creekstone Farms Brisket Blend Burger Pucks
  • Meat Church Blanco Seasoning
  • Cornhusker Kitchen Spray Duck Fat
  • 4 slices white American cheese
  • 2 potato buns
  • 4 Holme’s Made Dad’s Spicy Garlic Dill Pickles, spiced horizontally in half
    • Alabama White Sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tsp prepared horseradish
  • 2 tsp Cattleman’s Grill Pit Fire Hot Sauce
  • 1 tsp Reida Farm Wildflower Honey
  • 1/2 tsp Meat Church Blanco Seasoning
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    INSTRUCTIONS

    1. Place the sliced onions in a bowl and season with the salt. Massage the salt into the onions and let sit for an hour. Then place in a thin cloth and squeeze to remove the liquid.
    2. Preheat your Yoder Smokers YS640S Pellet Grill to 400ºF with the Yoder Smokers Cast Iron Griddle installed on the left side and the diffuser plate installed, as well.
    3. Combine all ingredients for the Alabama White Sauce in a bowl and whisk to combine. Refrigerate for up to one week.
    4. Spray the preheated griddle with Cornhusker Kitchen Spray Duck Fat. Place the burger pucks on the griddle, one by one, topping with a small piece of parchment and press very thin with a burger press or sturdy spatula.
    5. Remove the parchment and season with Meat Church Blanco Seasoning. Place the onions on top and press them into the patty.
    6. When the bottom is seared, flip and top with the cheese. Add a little water to the skillet to steam the cheese and close the lid. Cook until the bottom is seared and the cheese is melted.
    7. At the same time, wrap the buns in damp towels and place on the indirect side of the grill to steam just until softened.
    8. To assemble the burgers, spread the bottom bun with a layer of Alabama White Sauce. Top with four slices of pickles, then stack two of the onion burger smash patties. Smother with more Alabama White Sauce and then the top bun.