This Big Dill Smash Burger is my take on Sonic’s classic—crispy-edged beef patties, plenty of pickle flavor, and a tangy Dilly Ranch mayo that brings it all together.

For the Smash Burgers:

• 2 lbs 80/20 ground beef (roll into 3oz balls)
• Killer Hogs Steak Rub (or your favorite burger seasoning)
• Slices of American cheese
• Grilling oil
• Hamburger buns
• Shredded lettuce
• Thick-cut dill pickles (we used Grillo’s Classic Dill Pickle Chips)
• Fried pickle chips (we used Fresh Gourmet Crispy Dillies)

For the Dilly Ranch Mayo:

• 1 cup Blue Plate mayo
• 3 tsp Ranch seasoning (about ½ a packet)
• 1–2 tsp fresh chopped dill
• 2 Tbsp dill pickle juice (from the pickle chip jar)

Instructions

1. Make the Dilly Ranch Mayo
   1. Mix mayo, Ranch seasoning, fresh dill, and pickle juice in a small bowl. Stir until smooth and let chill in the fridge for a few hours to let the flavors come together.
2. Prep the Beef
   1. Form the ground beef into 3oz balls. Don’t pack them tight—keep them loose for a better smash.
3. Smash and Sear
   1. Heat a flat-top griddle or cast iron over medium-high heat. Lightly oil the surface.
   2. Place the beef balls on the hot griddle and let them sit for about 1 minute—just long enough to form a light crust.
   3. Flip the balls over and smash them hard with a spatula or burger press.
   4. Season with Killer Hogs Steak Rub.
   5. Cook for 2–3 minutes, then flip again.
   6. Season the other side, add a slice of American cheese, and cook for another 1–2 minutes until the cheese is fully melted.
4. Build the Stack
   1. Stack two patties for each burger.
5. Toast the Buns
   1. Place your buns cut-side-down on the griddle for about 30 seconds until toasted and golden.
6. Assemble the Burger
   1. Bottom bun → double smash patties – Top with fried pickle chips – Add shredded lettuce and thick-cut pickles – Spread Dilly Ranch Mayo on the top bun – Close it up and serve