Double Smash Cheeseburger Recipe

Portion beef

Divide 6 oz of ground Angus beef into two equal 3-oz portions. Roll each portion loosely into a ball without overworking the meat; keep chilled until ready to cook.

Slice onion

Peel and thinly slice 1/2 a yellow onion into rings or half-rings about 1/8" thick.

Split brioche bun horizontally and spread 1/2 tbs butter on the cut sides; set aside until toasting step.

Caramelize/grill onions

Heat a large cast-iron griddle or skillet over medium heat. Add 1/2 tbs unsalted butter. When butter is melted and foaming, add sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and edges are golden and lightly caramelized, about 6–8 minutes. Transfer onions to a small bowl and keep warm.

Toast buns

Increase heat to medium-high. Add remaining 1/2 tbs butter to the griddle and place cut-side down the brioche bun halves. Toast until golden and crisp, about 1–2 minutes. Remove and set aside.

Preheat griddle

Preheat a flat griddle or heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate instantly). Brush or wipe 1 tbs vegetable oil across the surface to prevent sticking.

Smash first side

Place the two 3-oz beef balls onto the hot griddle, spaced slightly apart. Using a sturdy spatula or a burger press lined with parchment, press each ball firmly to about 1/4" thickness. Hold pressure for 10–15 seconds to form a good sear. Season the exposed side immediately with about 1/4 tsp kosher salt and a light pinch of black pepper divided between the two patties.

Cook and flip

Let the patties cook without moving until deeply browned around the edges, about 2–2.5 minutes. Using a thin metal spatula, scrape and release the patties, flip each, and immediately season the new top side with the remaining salt and pepper (about 1/4 tsp salt total and remaining pepper).

Double smash/second press

After flipping, use the spatula or press to smash each patty again briefly to flatten slightly and increase edge crispness, holding for 5–8 seconds. Cook 1–1.5 minutes more until cooked through but still juicy (medium doneness).

Add cheese

Place an American cheese slice on each patty in the last 30 seconds of cooking to melt. If you prefer another cheese, use similar timing. Remove patties from the griddle and keep warm.

On the bottom toasted brioche half, spread 1 tsp mayonnaise and 1 tsp mustard evenly.

Place the first cheese-topped patty directly on the dressed bottom bun. Top with a portion of the grilled onions (about half of the onions).

Stack the second cheese-topped patty on top of the first. Add remaining grilled onions and 4 dill pickle slices on top of the upper patty.

Crown with the toasted top brioche half. Serve immediately while hot.