Double Smash Burger Recipe

Portion the meat

Divide the 1 lb ground beef into four even portions (about 4 oz each). Gently shape each portion into a loose ball — do not overwork or firmly compact the meat. Lightly flatten so they sit stable on a hot surface.

Preheat and oil

Heat a heavy skillet or griddle over medium-high to high heat until very hot (a drop of water should sizzle aggressively). Add 1 tbs neutral oil and spread to coat the surface.

Smash the balls

Place two meat balls on the hot surface (work in two batches). Immediately cover one meat ball with a square of parchment paper and press down firmly with a heavy metal spatula to flatten as thin as possible (about 1/4 inch). Hold pressure 10–15 seconds to achieve good contact and crust. Repeat for the second ball. Season the exposed meat with a light pinch of salt and a grind of black pepper.

Cook first side

Cook without moving until the edges are deeply browned and crisp, about 2–3 minutes. If steam builds up under the parchment, remove it briefly and continue pressing once the surface is seared.

Flip and cheese

Use the spatula to scrape under the patty and flip it. Immediately add one slice of American cheese on top so it begins to melt. Cook the second side 30–60 seconds until cooked through and cheese is melted.

Repeat for second patties

Transfer the finished patty to a warm plate and loosely tent with foil. Add remaining 1 tbs oil (if needed) to the pan and repeat steps for the other two meat balls to make two more thin patties. Season, sear, flip, and top with cheese as above.

Prepare onions and lettuce

Thinly slice the yellow onion into rings (about 1/8-inch). Rinse and very lightly dry the iceberg lettuce and shred or tear into small pieces. Slice tomato if using a fresh slice.

Assemble pickles

Lay out eight dill pickle slices; these will be used two per burger layer (or to taste).

Make burger sauce

In a small bowl, stir together 3 tbs mayonnaise, 1 tbs ketchup, 1 tsp yellow mustard, 1/2 tsp Worcestershire sauce and 1/2 tsp pickle juice (optional). Taste and adjust to preference. This yields enough for two burgers.

Toast buns

Reduce heat to medium-low. Melt 1 tbs butter in the skillet and place buns cut-side down. Toast until golden brown, about 30–60 seconds. Remove and keep warm.

Spread about 1 tbs burger sauce on the bottom half of each toasted bun.

Place one cheese-topped patty on the sauced bottom bun. Add 2 pickle slices and some sliced onion rings. Add the second cheese-topped patty on top of that to create the double stack.

Top the double patty with shredded iceberg lettuce and a tomato slice (if using). Spread a little sauce on the top bun and place it over the burger.

Serve immediately while hot. Recommend accompaniments: fries or potato chips.