Beer Cheese Smashburger Recipe

Portion the ground beef into 8 equal balls (about 2 oz / 57 g each) for double smash burgers or 4 larger portions (4 oz / 113 g each) for single thicker smash burgers. Do not overwork the meat—gently form into loose balls.

Season the top of each ball lightly with kosher salt and freshly ground black pepper just before cooking. Keep seasoned side up; do not pack.

Heat a large cast-iron skillet or heavy griddle over medium-high to high heat until very hot, about 5 minutes. Add 1–2 tablespoons vegetable oil and spread to coat the surface; the oil should shimmer and just start to smoke.

Place 2–4 meat balls in the pan (do not overcrowd). Using a sturdy metal spatula or a burger press, firmly smash each ball flat to about 1/4 inch (6 mm) thickness. Hold pressure for 10–15 seconds to ensure a good sear and maximum surface contact.

Season the exposed tops with an additional pinch of salt and pepper. Cook without moving for 2–3 minutes, until deeply browned and edges are lacy and crisp.

Flip each patty and cook 45–60 seconds more for medium doneness. If making double smash burgers, place a second patty on top of the first after flipping and melt briefly together (about 15–20 seconds). Remove patties to a warm plate. Wipe out excess fat from the pan if necessary and continue with remaining patties.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming.

Add 2 tablespoons all-purpose flour and whisk continuously to make a roux. Cook 1–2 minutes until the raw flour smell is gone and the roux turns a light golden color, but do not let it brown excessively.

Slowly whisk in 1/2 cup lager or pale ale until smooth, then whisk in 1/2 cup whole milk. Bring the mixture to a gentle simmer while whisking; it will thicken slightly in 1–2 minutes.

Reduce heat to low. Add shredded sharp cheddar and smoked gouda a handful at a time, stirring until each addition is melted and the sauce is smooth. Keep the heat low to avoid grainy or separated cheese.

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning as desired. Keep sauce warm on the lowest heat or set over a warm water bath until ready to serve.

Butter the cut sides of 4 buns with the reserved 2 tablespoons unsalted butter.

In the same cast-iron skillet or on a griddle over medium heat, toast the buttered bun halves cut-side down until golden brown and crisp, about 1–2 minutes. Remove and keep warm.

To assemble each Beer Cheese SMASHburger: place a toasted bottom bun on a plate, add a small handful of shredded lettuce, then 1–2 smash patties (if using doubles, place patties stacked). Spoon 2–3 tablespoons of warm beer cheese sauce over the patties so it blankets edges and melts into crevices.

Top the cheese with 2 pickle slices and a few rings of thinly sliced red onion. Finish with the toasted top bun.

Repeat for remaining burgers. Serve immediately while patties are hot and the beer cheese is gooey.