Jun 09 2026
Restaurants›Potato Coop›Double Smash Burger Recipe

Double Smash Burger Recipe

Inspired by Potato Coop
Time35m
Serves4

Bacon Cheese | Cooked Onions | Pickles |

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Ingredients

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Burger Patties

Toppings

Buns & Finish

Method

Burger Patties

  1. 1

    Portion the beef

    Divide the 24 oz of ground beef into eight even portions (3 oz each). Roll each portion loosely into a ball — do not overwork the meat. Lightly season both sides of each ball with the kosher salt and freshly ground black pepper; set aside on a plate.

  2. 2

    Preheat the griddle/skillet

    Place a large cast-iron skillet or griddle over medium-high heat and let it get very hot (surface should be shimmering but not smoking). Add 1 tbsp neutral oil and spread to coat the cooking surface.

  3. 3

    Smash and sear

    Working in batches (do not overcrowd — 3–4 balls at a time), place 2–3 beef balls on the hot surface. Immediately press each ball down with a heavy spatula or a second flattened pan using a piece of parchment between spatula and meat to smash each ball into a thin patty about 1/8–1/4 inch thick. Hold pressure for 8–12 seconds to create maximum contact and edge browning, then release. Cook the patties without moving for 2–3 minutes until browned and crisp at the edges.

  4. 4

    Flip and melt cheese

    Flip each patty, immediately add a slice of cheddar to every other patty if you want cheese between stacks (recommended: top patty of each double). Cook the second side 45–60 seconds until the patties are cooked through (target 160°F / 71°C internal temperature). Remove cooked patties to a warm plate and tent with foil. Repeat with remaining balls.

  5. 5

    Build doubles

    For each burger, stack two patties (one with melted cheese on top if you melted only one per stack) to form the double smash.

Toppings

  1. 6

    Cook the bacon

    While the first patties cook, place the bacon strips in a skillet over medium heat. Cook until crisp, turning as needed, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain and keep warm. You will use two strips per burger.

  2. 7

    Caramelize the onions

    Using the same skillet (wipe out excess bacon fat if desired, leaving a little for flavor), melt 2 tbsp of the unsalted butter over medium-low heat. Add the thinly sliced onions and a pinch of kosher salt. Cook slowly, stirring every 2–3 minutes, until the onions are soft and deeply browned, about 12–18 minutes. Add 1 tsp granulated sugar about halfway through to help with caramelization if onions are not browning. Remove from heat and keep warm.

  3. 8

    Prepare pickles and cheese

    Have 16 pickle slices ready (four per burger). If you prefer cheese on both patties, place cheese on both before stacking; otherwise place one slice on the top patty so it melts over the stack.

Buns & Finish

  1. 9

    Toast the buns

    Halve the 4 burger buns. In a clean skillet over medium heat, melt the remaining 1 tbsp butter and toast the cut sides of the buns until golden, about 30–45 seconds. Keep buns warm.

  2. 10

    Assemble the burgers

    On each toasted bottom bun place: 1) optional light swipe of butter (already toasted) — then add two stacked smash patties (cheese on the top patty), 2) 2 strips of crisp bacon, 3) a generous scoop of caramelized onions, 4) 4 pickle slices arranged on top of the onions. Cover with the top bun.

  3. 11

    Serve

    Serve each double smash immediately while hot and juicy. Recommend serving with fries or a side salad. Ensure internal temperature reached 160°F for ground beef before serving.

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