This recipe makes 4 large, loaded smash burgers.

For the Doritos BBQ Ranch Crust

• 2 cups BBQ Doritos, finely crushed

• 1 tablespoon ranch seasoning powder

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

For the Smash Burger Patties

• 1½ pounds ground beef (80/20 fat ratio recommended)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon onion powder

• 4 teaspoons cold butter (optional, 1 per patty for extra crust)

For the Cheddar Flood Sauce

• 2 tablespoons butter

• 2 tablespoons flour

• 1½ cups whole milk

• 2 cups shredded sharp cheddar cheese

• ¼ teaspoon salt

• ¼ teaspoon pepper

• Optional: ¼ teaspoon smoked paprika for color and depth

For Toppings

• Sliced red onion

• Sliced tomato

• Shredded lettuce

• Pickles (optional but recommended)

• ¼ cup BBQ sauce

• ¼ cup ranch dressing

For the Buns

• 4 brioche or potato buns

• 2 tablespoons butter for toasting

Preparation Time

• Prep Time: 25 minutes

• Cook Time: 20 minutes

• Cheese Sauce Time: 10 minutes

• Total Time: 55 minutes

Detailed Step-by-Step Recipe

Step 1: Prepare the Doritos BBQ Ranch Crumble

This crust is a combination of smoky, sweet BBQ Doritos and tangy ranch seasoning. The goal is to crush the chips to a fine grain so they adhere to the burger when smashed.

1. Add BBQ Doritos to a zip-top bag.

2. Crush with a rolling pin until fine, sandy crumbs form.

3. Transfer to a bowl and stir in ranch seasoning, smoked paprika, and garlic powder.

4. Set aside.

The texture should resemble coarse breadcrumbs. If the crumbs are too large, they may burn or fall off the patty during cooking. Finely crushed crumbs adhere tightly, forming the unique Doritos crust.

Step 2: Form the Smash Burger Meat Balls

Do not form patties yet. Smash burgers cook best when the meat begins as a loosely packed ball.

1. Divide ground beef into 4 equal portions.

2. Roll each portion gently into a ball without overpacking.

3. Season each ball with salt, pepper, and onion powder.

Optional: Place a small pat of cold butter inside each ball for an extra-crispy crust.

Refrigerate for 15 minutes. Cold meat plus hot griddle equals the crispiest crust.

Step 3: Make the Cheddar Flood Sauce

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