Smash Burger Double Cheese (Print-Friendly Version)
Seared ground beef, double cheese, and crisp toppings on buttery toasted buns for the ultimate burger night.
# What You’ll Need to Make This:
→ Beef patties
01 -
454 g 80/20 ground beef
02 -
15 ml Worcestershire sauce
03 -
2.5 ml garlic powder
04 -
5 ml salt, plus extra to taste
05 -
2.5 ml cracked black pepper, plus extra to taste
06 -
8 slices American cheese
→ For assembly
07 -
4 hamburger buns, toasted with butter
08 -
Shredded lettuce
09 -
Sliced tomatoes
10 -
Pickles
11 -
Sliced onion
12 -
Smash burger sauce
# How to Prepare:
01 -
Combine ground beef, Worcestershire sauce, and garlic powder in a large bowl. Mix by hand to evenly distribute the seasonings throughout the meat.
02 -
Divide the beef mixture evenly into 8 portions, approximately 57 g each. Roll each portion into a ball.
03 -
Heat a large cast iron skillet or flat top grill over high heat until very hot.
04 -
Place the beef balls onto the hot skillet or grill. Immediately smash each ball firmly with a burger press or two large spatulas until very thin and slightly larger than the buns.
05 -
Generously sprinkle flattened burgers with salt and cracked pepper. Cook until the edges are browned and the tops show a greyish hue, about 45–60 seconds.
06 -
Flip each patty. Season with additional salt and pepper. Immediately top each patty with a slice of American cheese.
07 -
Quickly stack 4 patties directly on top of the remaining 4 to create 4 double stacks. Continue cooking briefly until cheese melts.
08 -
Butter the insides of the buns and toast on a skillet over medium-low heat until golden brown.
09 -
Place each double patty onto a toasted bun. Top with lettuce, tomato, pickles, onion, and smash burger sauce as desired. Serve immediately.
# Extra Tips:
01 -
For optimal melting, use American cheese or your preferred cheese slices. Potato buns or plain hamburger buns work best to highlight the beef flavor.
02 -
Placing wax paper between the patty and burger press prevents sticking and eases cleanup.
03 -
To keep burgers hot when working in batches, wrap assembled patties (without toppings) in foil until ready to serve.