The Melt MeltBurger Copycat
A smashed double-patty burger with cheddar, pickled jalapeños, and a tangy house sauce on a buttered brioche bun, recreated from The Melt restaurant's menu.
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The Melt is known for their smashed double-patty burgers loaded with toppings and house sauce. This copycat version recreates their signature MeltBurger from publicly available menu information and photos.
Ingredients
Beef
Cheese
Pickle-Jalapeño Mix
Melt Sauce
Bun
Nutrition per serving, estimated
Cost estimated, main ingredients · US average
Steps
Chef's notes
Keep the beef balls cold right up until they hit the griddle -- warm fat smears instead of searing, and you lose the crust. Press each ball flat within the first 10 seconds of contact; after that the proteins set and you can't smash without tearing the patty. Season with kosher salt after smashing, not before -- salting raw balls draws out moisture and works against a hard sear on a thin patty. The griddle must hit 425°F before the beef goes down; use an infrared thermometer to verify. A cast-iron skillet on high heat for 4 to 5 minutes will get you there on a home stove. A grey, steaming patty means the surface is too cool. Both the Melt Sauce and pickle-jalapeño mix can be made up to 2 days ahead and stored in airtight containers in the refrigerator -- the flavors improve overnight as the pickle juice marinates the jalapeños and blooms the dried spices in the sauce. For a gluten-free build, swap in a gluten-free brioche bun; every other ingredient in this recipe is naturally gluten-free.
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Added to the cookbook by Gaither · Jun 15, 2026 · Last touched by Gaither · Jun 15, 2026