story by AISHA DAVIS
Smash burgers get a lot of love, and rightfully so. They take all the usual elements of a classic cheeseburger but elevate them with a crisp, lacy patty smashed thin on a hot griddle. Many argue that the best part of any burger is those crunchy edges, and a smash burger is basically all edge.
But what if every single bite delivered that crispy, crunchy magic? Enter the crust burger: a genius upgrade that takes everything you love about a smash burger and dials it way up.
Crust burger vs. Smash burger: What’s the Difference?
Dreamed up by award-winning chef, cookbook author, and restaurateur Sean Brock, who serves this iconic burger at his restaurant Joyland, the “Crustburger,” according to Brock himself, is “a cross between a patty melt, a grilled cheese sandwich, and a smash burger.” At first glance, the ingredients are nothing fancy — just beef, onions, American cheese, and a soft potato roll — but it’s the method that makes it unforgettable.
Unlike a smash burger, where the beef is smashed over a bed of onions, a crust burger changes the game by smashing everything. It starts with a buttered potato roll pressed flat on a griddle until both sides are toasted. Then, a ball of beef is smashed down so thin it almost seems wrong, and is cooked until the edges get browned and lacy. It’s never flipped — instead, thin-sliced onions and American cheese are added right on top of the patty as it finishes cooking. Then comes the clever part: the toasted buns are flipped inside-out so the crunchy, buttered sides face outward. Once assembled, the whole burger goes back on the griddle to crisp up on both sides, grilled-cheese style.
“This was inspired by that very first bite you get from a smash burger, where all that lacey crunchy stuff is. I’d always miss that first bite after I got halfway through the burger,” Brock explains of his creation. “We had this idea — what if every bite was that crispy crunchy lacey burger?”
Don’t Forget the Sauce
Brock serves his Crustburger with a dipping sauce he calls “Fancy Sauce,” a punchy mix of Duke’s mayonnaise, ketchup, hot sauce, and a splash of fish sauce. At Joyland, you can also add bacon, pickles, or fries on the side, but the burger itself needs no help.
Why it’s a hit: A little food science
There’s more to a crust burger than just its crispy, golden edges — it’s basically an umami bomb disguised as a burger. Umami, often called the “fifth taste,” is that savory, mouthwatering flavor that hits deep, beyond salty or sweet. It’s what makes your taste buds do a happy dance, and the crust burger is loaded with it.
Part of what makes this burger so crave-worthy is its perfect bread-to-meat ratio, paired with a patty so thin and crispy you can actually fit the whole thing in your mouth without unhinging your jaw (though honestly, some might argue that’s part of the fun).
But the real magic is in the science: the crust burger hits the Maillard reaction not once, but three times. The Maillard reaction is that chemical process that happens when proteins and sugars in food brown under heat, creating complex, deeply savory flavors and that irresistible crusty texture. First, it crisps up the smashed beef patty, giving you that perfect sear. Then it works its magic on the buttered, smashed potato bun, toasting it to golden, crispy perfection. Finally, the assembled burger gets grilled like a panini, locking in flavor and creating one last layer of Maillard magic.
And don’t forget the Fancy Sauce, that blend of Duke’s mayo, hot sauce, and fish sauce. The fish sauce isn’t just for tang, it’s a powerhouse of natural umami, adding a subtle depth that rounds out the entire flavor experience.
Ready to bring this crispy, cheesy marvel into your own kitchen? Check out the full recipe below.
Joyland Style Crustburger Recipe
Ingredients:
For the burger
- Softened butter
- 1 potato hamburger bun
- 70% lean ground beef
- Salt and pepper, to taste
- Red onions, thinly sliced
- 1 slice American cheese
For the Fancy Sauce
- 2 tbsp Duke’s mayonnaise
- 1 tsp Heinz ketchup
- Hot sauce, to taste
- ½ tsp fish sauce
Directions:
- Make the Fancy Sauce: Mix mayo, ketchup, hot sauce, and fish sauce in a small bowl. Set aside.
- Toast the Bun: Butter the insides of bun, smash it flat, and toast both sides on a hot skillet or griddle until golden and crispy.
- Cook the Patty: Roll the beef into a ball, season with salt and pepper, then smash it on the skillet as thin as possible. Cook without flipping.
- Top the Patty: When the edges brown, add onions and cheese on top of the patty. Let the cheese melt while the bottom continues to crisp.
- Assemble & Finish: Place the patty between the toasted bun halves (flipped so the buttered sides are on the outside). Return to the skillet and cook the whole sandwich on both sides until golden and crunchy.
- Serve: Slice in half, serve with Fancy Sauce, and enjoy every bite of that crispy perfection.
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