Copycat A&W Papa Burger with Tangy Sauce

Why You’ll Love This Recipe

• Fast-food nostalgia with fresher ingredients and bigger flavor.
• Thin, smash-style patties with lacy edges and melty American cheese.
• A tangy, creamy burger sauce that hits all the classic notes.
• Simple technique, weeknight timing, diner-worthy results.

Grocery List

• Produce: Iceberg lettuce, 2 medium tomatoes, 1 small yellow onion, dill pickle chips
• Dairy: 8 slices American cheese, unsalted butter, mayonnaise
• Pantry: 4 sesame seed buns, 1 lb 80/20 ground beef, ketchup, sweet pickle relish, yellow mustard, white vinegar, sugar, paprika, onion powder, garlic powder, celery salt, kosher salt, black pepper

Full Ingredients

Tangy Burger Sauce (about 3/4 cup)

• 1/2 cup (120 g) mayonnaise
• 2 tbsp (30 g) ketchup
• 1 tbsp (15 g) sweet pickle relish
• 1 tsp (5 g) yellow mustard
• 1 tsp (5 ml) distilled white vinegar
• 1/2 tsp (2 g) granulated sugar
• 1/4 tsp paprika
• 1/4 tsp onion powder
• 1/8 tsp garlic powder
• Pinch celery salt
• Pinch freshly ground black pepper

Patties

• 1 lb (450 g) 80/20 ground beef, very cold
• 1 tsp kosher salt (or 3/4 tsp fine sea salt)
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp MSG for classic fast-food savoriness

Buns & Toppings

• 4 sesame seed hamburger buns
• 1 tbsp unsalted butter, softened
• 8 slices American cheese
• 2 cups (100 g) shredded iceberg lettuce
• 2 medium tomatoes, sliced into 1/4 in (6 mm) rounds
• 1 small yellow onion, thinly sliced into rings
• 16 dill pickle chips

Step-by-Step Instructions

Step 1: Make the tangy burger sauce

In a small bowl, whisk together mayonnaise, ketchup, sweet relish, yellow mustard, white vinegar, sugar, paprika, onion powder, garlic powder, celery salt, and black pepper until smooth and pink-orange. Cover and refrigerate for at least 10 minutes (up to 1 week) to let the flavors meld.

Step 2: Prep the fresh toppings

Shred the iceberg lettuce and keep it cold. Slice tomatoes into 1/4 inch rounds and lightly salt. Slice the onion into thin rings; for a milder bite, soak rings in cold water for 5 minutes, then pat dry. Set out 16 dill pickle chips. Keep everything chilled until assembly.

Step 3: Portion the beef for smash patties

Divide the cold ground beef into eight 2 oz (57 g) balls. Handle gently to avoid compacting the meat. Mix the salt, pepper, and optional MSG in a small dish so it’s ready to sprinkle. Keep the beef chilled until the pan is hot.

Step 4: Toast the sesame buns

Preheat a cast-iron skillet or griddle over medium-high heat to about 425°F surface temperature (preheat 5 minutes). Spread the cut sides of the buns with butter. Toast buns cut-side down until golden, 45–60 seconds. Move to a tray; keep warm.

Step 5: Smash and sear the patties

Place 4 beef balls on the hot surface. Cover each with a small square of parchment, then smash firmly with a flat spatula or burger press to 1/8–1/4 inch thick. Peel parchment. Immediately season with the salt-pepper blend. Sear until the edges are deeply browned and lacy, 60–90 seconds.

Scrape under each patty to flip. Top 4 patties with a slice of American cheese. Stack a second patty on each cheese-topped patty to make doubles. Cover with a lid or melt dome for 30–45 seconds to melt the cheese and bring patties to 160°F internal temperature. Repeat with remaining patties as needed.

Step 6: Build the classic stack

Spread 1 tablespoon sauce on each bottom bun. Layer 4 pickle chips, a few onion rings, 1/2 cup shredded lettuce, and 2 tomato slices. Add a double patty stack. Spread another 1 tablespoon sauce on the top bun and cap the burger.

Step 7: Serve immediately

Let the burgers rest 1 minute so the juices settle. Serve hot with extra pickles and a frosty root beer for the full drive-in experience.

Pro Tips

• Keep the beef cold and loosely packed. Cold fat equals crisp, lacy edges when smashed.
• Smash once, right away. Press within the first 10 seconds for maximum browning; do not press after flipping.
• Use parchment for clean release and perfect thinness.
• Dome to melt. A quick cover traps steam and melts American cheese beautifully.
• Build with sauce on bun surfaces (not on the lettuce) to keep toppings crisp and buns from sogging.

Variations

• Bacon Papa: Add 2 slices crisp bacon per burger.
• Spicy Papa: Mix 1–2 tsp hot sauce into the burger sauce and add pickled jalapeños.
• Single Classic: Make four 4 oz patties and use 1 slice cheese each for a lighter version.

Storage & Make-Ahead

Make the sauce up to 7 days ahead; keep refrigerated in an airtight container. Portion beef balls up to 24 hours ahead; cover and refrigerate. Cooked patties keep 3 days refrigerated; reheat on a hot skillet 60–90 seconds per side. Toast buns to order. Store lettuce, tomato, onion, and pickles separately and assemble just before serving for best texture.

Nutrition (per serving)

Approximate for one assembled double cheeseburger with sauce: 820 calories; 31 g protein; 33 g carbohydrates; 55 g fat; 1,450 mg sodium. Values vary with ingredient brands and portion sizes.