Sriracha-Honey Glazed Smash

This Sriracha—Honey Glazed Smash burger has become my go—to when I want something bold yet totally crave—worthy It perfectly balances fiery heat sticky sweetness and savory crunch all in one handheld bite This is for anyone who wants to level up burger night and wow their friends and family

First time I made these burgers for friends at a backyard cookout they disappeared before I could sit down It is now a constant request whenever we gather

Ingredients

• Ground beef 80/20 blend: Rich flavor and ideal fat content for juicy burgers Look for bright red meat with visible marbling
• Salt and black pepper: Essential for seasoning and bringing out beefy flavors Always use freshly ground pepper for best results
• Sriracha sauce: Brings the fiery chili taste Balanced brands like Huy Fong or natural versions work well
• Honey: Sticky sweetness to counterbalance the heat Choose raw or local honey for the deepest flavor
• Soy sauce: Adds umami and enhances the glaze Opt for naturally brewed soy sauce
• Garlic cloves for chips: Intensifies savoriness Thin fresh cloves fry up golden and aromatic
• Vegetable oil: Ensures even garlic crisping Use a neutral oil such as canola or grapeseed
• Cheddar cheese: Melts beautifully and adds creaminess Choose sharp cheddar for full flavor
• Mayonnaise: Provides creaminess and mild tang for the buns Use real full fat mayo
• Brioche buns: Soft rich and slightly sweet Perfect for standing up to juicy ingredients Pick fresh buns with a golden top
• Lettuce leaves: Add crunch and freshness Choose sturdy crisp leaves
• Tomato slices: Offer juiciness and brightness Pick ripe but firm tomatoes for best texture

Instructions

Preheat the skillet or griddle:

Heat a cast iron skillet or griddle on high until it is almost smoking hot This guarantees you will get a crispy crust on your patties

Simmer the glaze:

Whisk sriracha honey and soy sauce in a small saucepan Bring to a simmer over medium heat Stir often so it does not stick Cook for two to three minutes until slightly thickened Remove from heat and set aside to cool slightly

Fry the garlic chips:

Slice garlic cloves thinly and add to a small pan with vegetable oil Heat gently on low Stir often and watch closely The garlic should turn golden brown not burnt Use a slotted spoon to remove the chips and let them drain on paper towels The oil can be saved for extra flavor in a future recipe

Shape the burger patties:

Divide the ground beef into four equal portions Form each gently into a ball Do not compact them too tightly or you will lose juiciness

Smash and season the patties:

Place each meatball onto the hot skillet Immediately press down hard with a spatula or burger press Flatten each one to a thin patty for maximum crust Sprinkle generously with salt and pepper

Glaze cheese and finish the patties:

After two minutes flip each patty Brush the cooked side with your sriracha—honey glaze Quickly top each with a cheddar slice Cook for another one to two minutes until the cheese has melted and the glaze bubbles and caramelizes lightly around the edges

Toast the buns:

While the burgers finish split brioche buns and toast cut side down on the skillet for just a minute until golden This makes the outside crisp and the inside soft and warm

Assemble and serve:

Spread mayonnaise on each bun half Stack lettuce tomato glazed cheesy patty and plenty of garlic chips on each bun Top with the other half Serve immediately while everything is hot and melty

Homemade garlic chips make this burger unforgettable I still remember the look on my little brother's face the first time he crunched down on that layer It was pure joy

Storage Tips

It is best to enjoy these burgers fresh because the textures shine when hot If you have leftovers cool patties completely then wrap tightly and store in the fridge for up to two days Reheat gently in a skillet to bring back a bit of that crispy edge Store sauce and garlic chips separately for peak crunch

Ingredient Substitutions

Try ground turkey or chicken for a lighter version Swap cheddar with pepper jack for extra heat If you need a gluten free meal use lettuce wraps or certified GF buns

Serving Suggestions

Pair with homemade sweet potato fries or a vibrant slaw For extra zip drizzle a little extra glaze directly onto the lettuce layer A cool cucumber salad balances the heat

Cultural Context

Smash burgers have American diner roots but this sweet and spicy twist draws on Southeast Asian flavors The sriracha and soy in the glaze lean into flavor profiles found in Thailand and Vietnam while the smash technique stays true to classic burger traditions

Seasonal Adaptations

Toss in some grilled pineapple for a tropical summer version Add pickled jalapenos for extra winter warmth Use heirloom tomatoes in peak season for the best flavor

Making these for friends has turned into a tradition in my kitchen Even picky eaters end up loving the combo of sweet heat and crunch Every time I cook these I remember the laughter around my crowded dinner table

Recipe Q&A

→ How do I achieve a perfect smash patty?

Use high heat and a heavy spatula to firmly press the beef balls onto the skillet, creating crisp edges while keeping the center juicy.

→ Can I adjust the glaze's spiciness?

Yes, reduce the Sriracha for a milder glaze, or add extra for more heat to match your taste preferences.

→ What is the best way to make crispy garlic chips?

Fry thinly sliced garlic in low heat oil until golden, then remove and drain on paper towels to ensure maximum crunch.

→ Are there alternatives to cheddar cheese?

Try American, Swiss, or pepper jack for a different flavor—stick to easy-melting cheeses for best results.

→ Why use brioche buns?

Brioche offers a soft, buttery texture that pairs well with the savory, spicy, and crunchy elements of the smash.