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Double patty smash burger recipe with melted cheddar cheese, lettuce, and tomato on a toasted brioche bun

Smash Burger Recipe

A restaurant style smash burger with crispy caramelized edges, a juicy double patty, melted cheese, and a simple tangy burger sauce. Ready in just thirty minutes from start to finish.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: Main Course
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20 divided into 8 portions, 3 oz each
  • Salt added to taste
  • Black Pepper added to taste
  • Garlic Powder optional, added to taste
  • 4 Slices Medium Cheddar Cheese thick sliced preferred
Burger Sauce
  • 1/3 cup Mayonnaise
  • 1 tsp Yellow Mustard
Toppings
  • 4 Burger Buns brioche buns recommended
  • 2 cups Iceberg Lettuce shredded
  • 1 Large Tomato sliced
  • 1/2 Red Onion sliced into thin rings
  • 2 Dill Pickles cut into 12 slices

Equipment

  • 1 Cast Iron Griddle or Skillet Or flat top griddle
  • 1 Burger Press Or use a sturdy spatula
  • 1 Metal Spatula For flipping and scraping
  • 1 sheet Parchment Paper Pre cut squares work best

Method
 

Portion Beef Patties
  1. Divide beef into 8 even portions, about 3 oz each. Loosely roll them into balls, then cover and refrigerate while preparing remaining ingredients. You can prep and refrigerate the balls of meat 1 to 2 days ahead. The meat must be cold when it hits the grill.
Prep Toppings and Buns
  1. Remove wilted leaves from lettuce to keep it crunchy, then finely shred the lettuce. Slice the tomatoes, onions, and pickles.
  2. Butter and toast the buns over medium heat until golden on the buttered side.
Cook the Patties
  1. Increase griddle heat to medium high. Place 2 to 4 burger balls onto the hot griddle. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.
  2. Once patties are smashed, peel back and discard the parchment paper and season the patties with salt, pepper, and garlic powder. Add a small dab of burger sauce. Cook 2 minutes on the first side or until seared and juices start coming to the surface.
  3. Scrape under the burger with a metal spatula facing down at a 45 degree angle to get under the caramelized crust and flip. Cook another minute. Top half of the patties with sliced cheese and cover with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.
Assemble Burgers
  1. Place sauce on the bottom bun. Top with pickle slices, shredded lettuce, tomato slices, and thin sliced onion. Add the double patty and top with the bun.

Notes

Beef must stay cold until it hits the griddle for the juiciest results and best browning. Patties can be portioned into balls up to 2 days ahead and stored covered in the refrigerator. For the best texture, serve smash burgers right after cooking since the crispy edges soften as they sit.