Two beef patties - smashed and topped with special cheese blend fontina, gouda, gruyere on a poppy seed salt bun.

Divide the 1 lb of 80/20 ground beef into four loose 4-oz balls (for two patties per burger, two balls each). Do not overwork — handle gently and keep loosely packed. Chill briefly if meat gets warm.

Combine the shredded fontina, gouda and gruyère in a small bowl and toss to blend evenly.

Butter the insides of the poppy seed buns lightly and set aside.

Heat a heavy cast-iron skillet or flat griddle over medium-high heat until very hot (a drop of water should sizzle and evaporate immediately).

Preheat pan or griddle

Add 1–2 tablespoons of vegetable oil to the hot pan and spread to coat the surface.

Place two of the 4-oz beef balls on the hot surface, leaving space between them (you can cook two burgers at a time). Working quickly, press each ball with a heavy spatula or a metal burger press covered with a piece of parchment or foil to flatten into thin patties about 1/4-inch thick. Hold pressure for 10–15 seconds to get good contact and craggy edges.

Season the exposed meat with about 1/4 teaspoon kosher salt and a pinch of black pepper immediately after smashing. Repeat for the second patty on the same burger stack.

Cook the smashed patties until the edges are deeply browned and crisp and juices are bubbling on the surface, 2–3 minutes.

Flip each patty and immediately divide the cheese blend evenly across the top of each cooked patty (about 2 tablespoons per patty). If you want the cheese to fully melt and merge, cover the patties with a metal bowl or tent a piece of foil for 30–45 seconds.

Cook the second side until cheese is melted and the patty is cooked through, another 1–2 minutes. Remove to a plate and tent lightly to keep warm. Repeat the process for the remaining two beef balls to make the second burger.

Wipe excess fat from the skillet leaving a thin film. Reduce heat to medium. Place the buttered bun halves cut-side down on the skillet and toast until golden and slightly crisp, about 30–60 seconds. Remove from heat.

For each burger, stack two cheese-topped patties on the bottom bun. If using, add optional toppings: thinly sliced pickles, red onion, shredded lettuce, ketchup and mustard to taste.

Finish with the top poppy seed salted bun and press lightly. Serve immediately.

80/20 ground beef

Kosher salt

Freshly ground black pepper

Vegetable oil (or neutral high smoke oil)

Fontina cheese, finely shredded

Gouda cheese, finely shredded

Gruyère cheese, finely shredded

Poppy seed salted hamburger buns

Unsalted butter, softened

Thinly sliced dill pickles

Thinly sliced red onion

Shredded lettuce

Ketchup

Yellow mustard

SMASH Burger

Make SMASH Burger Recipe in just 25m. Two beef patties - smashed and topped with special cheese blend fontina, gouda, gruyere on a poppy seed salt bun.

Smash Burger Recipe

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