Clermont Hotel Big Lou’s Smash Burger

18-May-2026

The Recipe

This recipe is based on the best burger I have ever had in the restaurant Tiny Lou’s, at the Clermont Hotel in The Ponce, Atlanta, Georgia, USA.

The Clermont Hotel is a place with a history and quite special.

Tiny Lou’s is based in the cellar of the hotel. A hard find,, but well known by the Atlanta fine diners.

I translated this one for the big green egg and fully home made, to make this one a special.

The Sause

Sauce is the spicy, creamy sauce from the legendary burger chain that’s perfect on burgers and sandwiches or for dipping!

Ingredients

– 1/2 cup mayonnaise
– 1 tablespoon ketchup
– 1 tablespoon yellow mustard
– 4 slices dill pickle, finely chopped
– 1/4 teaspoon garlic powder
– 1/4 teaspoon paprika
– pinch of cayenne pepper

Instructions

– Combine all ingredients in a bowl and stir.
– Store in an airtight container in the refrigerator.

The Buns

Bun is a must to make yourself. Without it you can also go to the big yellow arches or look for a king.

Ingredients

– 200 g slightly floury potatoes
– 50 g unsalted butter
– 225 ml semi‑skimmed milk
– 550 g wheat flour
– 2 tablespoons granulated sugar
– 1 teaspoon salt
– 7 g dry yeast
– 2 free‑range eggs

Instructions

1. Peel the potatoes, cut them into equal pieces and boil them for 15–20 minutes until tender. Drain, but keep a cup of the cooking water. Mash the potatoes with the butter and 50 ml of the cooking water (per 12 rolls) until smooth.
2. Warm the milk until lukewarm. In the bowl of a stand mixer, combine the flour, sugar, salt and yeast. Add the potato purée, half of the eggs, and the milk. Knead for 12 minutes into an elastic dough.
3. Remove the dough from the bowl and shape it into a ball by folding the sides underneath, turning the dough a quarter turn, and repeating. Place the dough in a butter‑greased bowl, cover with a clean, damp tea towel, and let rise for 1 hour in a warm, draft‑free place until doubled in size.
4. Place the dough on your work surface and press it flat. Stretch it into a rectangle of 30 × 40 cm and cut into 12 portions (per 12 rolls).
5. Shape each portion into a ball as in step 3. Roll into smooth balls with your palm. Place them on a baking sheet lined with parchment paper and press them slightly flat. Cover with a clean, damp tea towel and let rise for 1 to 1½ hours until doubled in size.
6. Meanwhile, preheat the oven to 190 °C. Separate the remaining egg; you won’t use the egg white. Brush the risen rolls with the egg yolk and bake in the middle of the oven for 15–18 minutes until lightly browned. Let cool for at least 1 hour.

The Burger

Ingredients
– Fatty ground beef (under 80% lean) 680g
– Cooking spray
– Salt
– Black pepper
– Slices cheddar cheese 5
– Unsalted butter
– Slided tomato 1
– Green leaf lettuce

Instructions

1. Portion the ground beef into ten balls of 70 grams and place on a sheet pan. 
2. Set a medium sauté pan over medium-heat and grease it lightly with cooking spray.
3. Place one ball in the middle of the hot pan and flatten it to a 0,5 cm thick using the back of a spatula or a burger press. Season generously with salt and pepper to taste and sear for 1-2  minutes or until a golden brown crust forms. Flip, season on the other side and cook for another 1-2 minutes.
4. Add a slice of cheddar cheese to the top of the burger patty and remove once the cheese has melted.
5. Heat a skillet over medium heat and melt a tab of butter. Cut a potato bun in half and toast, cut side down, in the butter until golden brown. Repeat toasting the remaining buns, adding more butter to the skillet as needed.
6. Add the Shack sauce to the top and bottom buns. Add a slice of tomato and season with salt to taste.  Add a piece of lettuce and tomoto with the top bun.

Serve immediately.