Double Smash Burger ( Most Liked ) Recipe

Divide and form balls

Divide the 1 lb ground beef into four equal portions (about 4 oz / 113 g each) and gently form each into a loose ball. Do not overwork the meat—keep them slightly sticky so they smash well.

Preheat griddle or skillet

Heat a large cast-iron skillet or flat griddle over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon vegetable oil and spread to coat the surface.

Season beef balls

Lightly season the top of each beef ball with a pinch of salt and black pepper just before cooking. Reserve remaining salt and pepper to finish after smashing.

Smash first side

Place two beef balls on the hot surface, leaving space between them. Using a heavy spatula or a dedicated burger press, press each ball down firmly to about 1/4 inch (6 mm) thickness. Hold pressure for 10–15 seconds to create a good crust. Repeat with the other two balls once the first two are done cooking for the second patty of each burger.

Season and flip

Sprinkle a small pinch of salt and pepper onto the exposed (cooked) side immediately after smashing. Cook the patties until the edges are brown and crispy, about 2 minutes, then use a spatula to scrape and flip each patty.

Add cheese and stack

Immediately after flipping, place one slice of American cheese on each patty. Cook the second side very briefly (about 30–45 seconds) until cheese begins to melt. For a double burger, stack a second cheesy patty on top of the first: place a second patty (cooked the same way) onto each first patty and add another cheese slice on top. Cover briefly with a pan lid or a bowl for 15–20 seconds to help cheese fully melt and the patties adhere.

Make secret sauce

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon ketchup, 1/2 teaspoon yellow mustard, 1 teaspoon sweet pickle relish, 1/4 teaspoon apple cider vinegar, 1/4 teaspoon paprika, and 1/8 teaspoon sugar. Stir until smooth and taste; adjust salt or acidity if needed. This yields enough for two burgers.

Toast buns

Butter the brioche bun halves lightly (about 1 tsp butter per bun, divided). Return the skillet or a clean pan to medium heat and toast the buns, cut-side down, until golden and slightly crisp, about 60–90 seconds. Remove and keep warm.

Prepare toppings

While patties cook, rinse and dry lettuce leaves. Slice tomato into 4 even slices and red onion into 4 rings. Have 3 pickle slices ready for each burger.

Assemble burgers

Spread about 1 tablespoon of secret sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then one cheesed patty, then a second cheesed patty. Top with tomato slice(s), 2 onion rings, and 3 pickle slices. Spread a little sauce on the top bun if desired, then close the burger. Serve immediately.

Finish & serve

Optional: serve with fries or chips. Enjoy while hot so the cheese is melty and the brioche is warm.