American · Main · Easy
Double Smash Burger
Two thin crispy edged patties smashed flat on a screaming hot griddle, stacked with melty American cheese. Maximum crust, maximum flavor.
The whole recipe in 60 seconds
Double Smash Burger, in 5 ideas
- The smash must happen in the first 30 seconds, before the meat seizes up.
- A screaming hot griddle is non negotiable. If it is not smoking, it is not ready.
- Thin patties cook fast, so have everything ready before the first ball hits the pan.
- American cheese melts better than any other cheese on a smash burger. It is science.
- Use a stiff metal spatula and really lean into the smash for maximum crust.
What you need
Ingredients
- 2 lbs ground beef (80/20)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 8 slices American cheese
- 4 potato buns
- 2 tbsp butter, softened
- 1/4 cup burger sauce (mayo, ketchup, mustard, and diced pickles mixed)
- 1 cup shredded iceberg lettuce
- 8 pickle chips
How to make it
Directions
- Divide the beef into 8 loose balls, about 4 oz each. Do not pack them tight.
- Mix the mayo, ketchup, mustard, and diced pickles for the burger sauce. Refrigerate.
- Heat a cast iron griddle or large skillet over high heat until smoking. Butter the buns and toast them cut side down, then set aside.
- Place 2 beef balls on the hot griddle. Smash each flat with a heavy spatula to about 1/4 inch thick. Hold for 10 seconds.
- Season with salt, pepper, and garlic powder. Cook 2 minutes until the edges are brown and crispy.
- Scrape under each patty, flip, and immediately top with a cheese slice. Cook 1 more minute.
- Stack two patties per bun. Add sauce, lettuce, and pickles. Serve immediately.
Parchment paper squares between the spatula and the meat keep the beef from sticking when you smash. Cut a stack in advance and keep them by the stove.