Double Smash Burger Recipe

Divide meat

Portion the ground beef into four equal balls (about 4 ounces / 115 g each). Do not overwork the meat — lightly form into loose balls and keep them cold until cooking.

Preheat griddle or skillet

Place a large cast-iron skillet or flat griddle over medium-high heat and let it get very hot for 5 minutes. It should be smoking slightly. If using a stovetop, heat on high for 4–6 minutes.

Oil the surface

Brush or rub 1 tablespoon vegetable oil over the hot cooking surface to help promote good crust and prevent sticking.

Smash technique & seasoning

Place two meat balls on the hot surface, leaving space between them. Using a heavy metal spatula or a dedicated burger press and a second spatula lined with parchment or foil, smash each ball immediately and firmly until about 1/4 inch (6 mm) thick. Season the exposed patties liberally with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (split between the two patties). Repeat with the remaining two meat balls after the first two finish cooking (see cook times below).

Cook first side

Cook the smashed patties without moving for 2–3 minutes until deep brown and crisp at the edges and juices begin to collect on the surface.

Flip and add cheese

Flip each patty using a thin spatula, then immediately place one American cheese slice on each patty. Cook another 30–60 seconds until cheese is melted and the patty is cooked through. If making double-smash (two patties stacked), remove one set of patties, then smash and cook the next two balls the same way.

Combine sauce ingredients: In a small bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon dill pickle relish, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasonings to preference. Refrigerate until ready to assemble.

Toast buns

Butter the cut sides of the 2 buns with about 1 tablespoon softened butter total (split between tops and bottoms). Place them butter-side down on the hot skillet or griddle and toast until golden brown, about 30–60 seconds. Remove and set aside.

Prepare toppings

Arrange shredded lettuce, sliced tomato, thinly sliced onion, and pickles so they are ready to assemble. Keep sliced onion raw for crunch or quick-sauté for a milder bite (optional).

Assemble double smash burger

Spread about 1 tablespoon of smash sauce on the bottom bun. Place one cheeseburger patty on the sauce, then top with the second cheeseburger patty (cheese side up on the lower patty). Add a pinch of shredded lettuce, 2–3 pickle slices, 2–3 slices of tomato, and 1–2 tablespoons sliced onion on top. Spread a thin layer of smash sauce on the top bun and place it on the stack.

Serve

Press lightly to compact, cut in half if desired, and serve immediately while hot. Provide extra sauce and napkins.