Smoky Chipotle Smash Burgers

Cooking Time

25 minutes

Prep Time

20 minutes

Serving Size

6 Smash Burgers

Fire up the flat top—this Smoky Chipotle Smash Burger recipe is your new go-to for summer grilling season. Packed with bold, smoky flavor from chipotle mayo, charred poblano relish, crisp bacon, and melted smoked gouda, these burgers are anything but ordinary. Perfect for feeding a crowd, this recipe yields six juicy, crave-worthy burgers that will disappear fast at your next backyard cookout.

Crafted with Wesson Corn Oil, these smash burgers were made for high-heat flat top grilling. Thanks to its high smoke point, Wesson Corn Oil ensures a flawless sear on every patty, bringing out rich, caramelized flavors while keeping your griddle clean and sizzling. Whether you’re hosting a big gathering or just looking to elevate your burger night, this recipe delivers the ultimate balance of heat, smokiness, and satisfying crunch—a summer must-try.

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CONTAINS:

Ingredients

Chipotle Mayo

Wesson Mayonnaise 3/4 cup.

Chipotle Peppers, canned 3 tbsp, chopped.

Flat Top Poblano Relish

Red onion 1 cup, sliced.

Poblano peppers 2 seeded and chopped.

Wesson Corn Oil 2 tbsp.

Salt, fine 1/4 tsp.

White vinegar 1 tbsp.

Smoky Smash Burgers

Ground beef 1 1/2 lbs.

Bacon, cooked 12 strips.

Smoked gouda 6 slices.

Chipotle mayo (from above).

Flat top poblano relish (from above).

Wesson hamburger buns 6 buns.

Wesson Corn Oil 2 tbsp.

Method

Chipotle Mayo

In a small bowl, combine the Wesson Mayonnaise and chopped chipotle peppers.

Chef’s Tip: Adjust the number of chipotle peppers according to your desired spice level. For more heat, add more peppers.

Flat Top Poblano Relish

Preheat a flat-top griddle or large frying pan over medium heat. Lightly oil the griddle or pan with Wesson Corn Oil and add the sliced onions and chopped poblano peppers.

Cook until the onions are caramelized and the peppers are charred.

Remove the onions and peppers from the pan and roughly chop them. Place the chopped mixture in a small bowl and season with salt and vinegar.

Smoky Smash Burgers

Portion the ground beef into 1/4 lb balls, rounding each into a smooth ball shape. Chef’s Tip: no need to season or add other ingredients to the ground beef at this time; leaving out the salt ensures the patties stay tender when cooked.

Assembly Method

Preheat your griddle to medium-high heat.

Toast the buns on the griddle and set them aside. Spread about 1 tablespoon of chipotle mayo on both the top and bottom of each toasted bun.

Drizzle Wesson Corn Oil on the griddle, then place the portioned beef onto the griddle. Place a square of parchment paper over each beef portion, and use a burger press or heavy-bottomed pan to smash the burger flat. Chef’s Tip: The parchment paper prevents the beef from sticking to the press and helps it spread evenly.

Cook the burger for 2-3 minutes until the bottom is crispy and brown.

Flip the burger and top it with 2 tbsp of poblano relish, 1 slice of smoked gouda, and 2 strips of bacon.

Cover the burger with a pot lid or aluminum pie plate and melt the cheese. Chef’s Tip: Adding a splash of water to the base of the burger patty before covering it with a lid helps steam the burger and melt the cheese perfectly.

Once the cheese is melted, transfer the burger to the prepared bun and serve.