Sonic's Big Dill Smash Burger
Sonic's Big Dill Smash Burger
Malcom Reed
Sonic Copycat - The Big Dill Double Smash Burger
Juicy, crispy-edged smash burgers loaded with fried pickles, fresh dill flavor, and a tangy Dilly Ranch Mayo—this one brings the drive-thru home.
If you like a good smash burger and you love pickles, this one’s for you. I tried the Sonic Big Dill Burger and thought it was good... but homemade would be better. So I built my own version—double patties, crispy fried pickles, thick-cut dills, and a ranchy mayo that brings all the tang. Fire up the griddle, this one’s worth the mess.
Ingredients
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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)
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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)
Directions
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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.
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Form the ground beef into 3oz balls. Don’t pack them tight—keep them loose for a better smash.
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Heat a flat-top griddle or cast iron over medium-high heat. Lightly oil the surface.
Place the beef balls on the hot griddle and let them sit for about 1 minute—just long enough to form a light crust.
Flip the balls over and smash them hard with a spatula or burger press.
Season with Killer Hogs Steak Rub.
Cook for 2–3 minutes, then flip again.
Season the other side, add a slice of American cheese, and cook for another 1–2 minutes until the cheese is fully melted.
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Stack two patties for each burger.
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Place your buns cut-side-down on the griddle for about 30 seconds until toasted and golden.
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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
1 comment
Just thought I’d give you a shout out. Been watchin your business grow, buyin your products, and cookin a lot of recipes for years now. I’ve loved everyone of them. Keep it up Brother.