Double Smash Burger Recipe

Make the sauce

Combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, and 1/8 tsp salt in a small bowl. Whisk until smooth. Taste and adjust seasoning. Chill in refrigerator while you prepare the rest (at least 10 minutes) to let flavors meld.

Prepare potatoes

Preheat oven to 425°F (220°C) if roasting. Wash and dry potatoes. Cut each potato into 1/4–1/2 inch sticks for classic fries. Pat dry thoroughly with paper towels to remove excess moisture.

Season and cook fries

Toss cut potatoes with 2 tbs oil, 1 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment (do not overcrowd). Roast in the preheated oven for 25–30 minutes, flipping once halfway, until golden and crisp. Alternatively, fry in 350–375°F (175–190°C) oil in batches for 3–5 minutes until golden, then drain on paper towels and season immediately with salt.

Form and portion patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently roll into loose balls — do not overwork. Season both sides lightly with kosher salt and freshly ground black pepper just before cooking.

Preheat cooking surface

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot. Add 1 tbs neutral oil and spread to coat the surface.

Smash and cook first side

Place two beef balls on the hot surface (work in two batches so you can double-smash for two burgers at a time). Using a sturdy spatula or a burger press lined with parchment, smash each ball down immediately into a very thin patty (about 1/4 inch thick). Season the exposed side with a little extra salt and pepper. Cook undisturbed for 2–2.5 minutes, until edges brown and juices rise on top.

Flip and top with cheese (first layer)

Flip each thin patty using a spatula. Quickly place one slice of American cheese on each flipped patty so it begins to melt while the second smash is prepared.

Second smash

Place the remaining two beef balls on the hot surface and immediately smash thin like before, cooking them 2–2.5 minutes on the first side. Flip the second-smash patties onto the cheese-topped patties so each burger gets two stacked patties (cheese between layers). Add the second slice of cheese on top of the stack and press briefly to meld. Cook an additional 30–60 seconds until cheese is fully melted and patties are cooked through but still juicy.

Toast buns and assemble

While finishing the patties, spread softened butter on cut sides of buns and toast face-down in the skillet until golden (about 30–60 seconds). On the bottom bun spread about 1 tbs special sauce. Place a piece of iceberg lettuce, then the double smash patty stack (cheese between and on top), add thinly sliced onion and 4 pickle slices (or to taste). Spoon another 1 tbs special sauce on the top bun and close the burger.

Serve

Serve each Double Smash Burger hot with a generous portion of fries and any extra special sauce on the side.