Double Smashed Burger Recipe

Portion beef

Divide the ground beef into 4 loose equal portions (about 4 oz each) and gently roll into loose balls — do not overwork.

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 neutral oil and swirl to coat.

Sear and 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 firmly and evenly to about 1/4-inch thickness. Hold pressure for 10–15 seconds to create good contact. Season the exposed meat with about 1/4 teaspoon kosher salt and a light sprinkle of black pepper each.

Cook and smash second layer

Cook the patties without moving for 1.5–2 minutes until edges brown and juices rise. Sprinkle another 1/4 teaspoon salt across each, then flip using a sturdy spatula. Immediately press again lightly to flatten further so edges crisp (this produces the 'double smashed' thin patty). Cook for 45–60 seconds more to finish the second side.

Repeat for second burgers

Repeat the sear-and-smash process with the other two beef balls to make two double-patty stacks. Adjust heat as needed so patties brown without burning.

Caramelize onion (optional)

Thinly slice the half onion. In a small skillet over medium heat, melt 1/2 tablespoon butter, add onions, and cook stirring occasionally until soft and golden, about 8–10 minutes. Season with a pinch of salt. Keep warm.

Add cheese

When patties are flipped and have about 30–45 seconds remaining, place a slice of American cheese on each patty. If serving double patties stacked, place one cheese slice on the top patty so it melts between layers.

Toast buns

Split the buns and toast cut sides on the hot griddle or a clean skillet for 20–30 seconds until golden. Spread 1 tablespoon mayonnaise on the bottom bun and 1 tablespoon mayonnaise mixed with 1 teaspoon mustard on the top bun.

Stack burgers

Place one finished patty on each bottom bun. If you made double-stacked patties, place the second patty on top of the first so each sandwich has two thin smashed patties and two cheese layers. Top with caramelized onions (if using), 2 pickle slices per burger, iceberg lettuce leaf, and tomato slice.

Finish

Crown with the top bun. Press briefly to compress slightly. Serve immediately with optional hot sauce to taste.