Smashed Burgers with Fries, Quick Pickles & Tomato-Cucumber Salad

Some dinners just scream summer comfort food — and this one crushed it in our house tonight! Juicy smashed burgers stacked high with cheese, crispy air-fried fries, quick homemade pickles, and a bright tomato-cucumber salad. Everything came together fast with just a little prep earlier in the day.

Quick Homemade Pickles

Ingredients

• 2 English cucumbers, sliced on a mandolin (¼ inch thick)
• 1 shallot, thinly sliced
• 4 cloves garlic, grated
• 1 tbsp kosher salt
• 2 tsp fresh cracked black pepper
• 1 tbsp dried dill weed
• 2 tbsp honey
• 1 cup white vinegar
• Water to top off

Instructions

1. Combine cucumbers, shallot, and garlic in a large jar.
2. Add salt, pepper, dill, honey, and vinegar.
3. Fill with water, seal, and shake well.
4. Let sit on the counter until ready to serve.

Tomato-Cucumber Salad

Ingredients

• 2 pints cherry tomatoes, halved
• 1 English cucumber, diced
• 1 shallot, thinly sliced
• 2 cloves garlic, grated
• 1 tbsp kosher salt
• 2 tsp fresh cracked black pepper
• 1 tbsp dried oregano
• 1 tsp crushed red pepper flakes
• ⅛ cup California Champagne vinegar
• ¼ cup good olive oil

Instructions

1. Toss all ingredients in a large bowl.
2. Mix well and let sit on the counter until serving time.

Fries

Instructions

1. Place frozen fries into your air fryer.
2. Run through preheat cycle, then cook at 425°F for about 25 minutes (adjust for your air fryer).
3. Season with house seasoning or simple salt and pepper.

Smashed Burgers

Ingredients

• 1 lb 80/20 ground chuck
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 white onion, thinly sliced (mandolin works great)
• 8 slices Velveeta cheese
• Yellow mustard, for brushing
• 4 brioche buns, toasted
• Avocado oil spray

Instructions

1. Mix ground chuck with house seasoning. Roll into 8 balls (~⅛ lb each). Refrigerate until ready.
2. Preheat your Blackstone or a large skillet on medium-high. Spray with avocado oil.
3. Place ¼ cup shaved onion on the griddle for each burger. Top each with a beef ball.
4. Using wax paper or deli paper and a heavy spatula/smasher, press each ball flat.
5. Brush tops with yellow mustard. Cook 5–7 minutes until crispy.
6. Flip, then top each patty with cheese.
7. Stack patties two-high, then place on toasted brioche buns.
8. Serve hot with fries, salad, and quick pickles.

Macros (Per Serving: 1 Double-Patty Burger, Fries, Salad, Pickles)

Calories: ~785
Protein: ~46g
Carbs: ~58g
Fat: ~39g

Chef’s Tip: If you like a little kick, add a drizzle of sriracha or hot sauce to one of your burgers like I did — game changer.