Double Smash Burger Recipe

In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, white vinegar, finely minced onion, sugar, salt, and black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate while preparing the rest of the burger to let flavors meld (at least 10 minutes).

Slice the brioche buns in half. Lightly butter the cut sides with softened unsalted butter.

Thinly slice the yellow onion into rings. Separate and reserve the rings for topping; if you prefer softened onions, place the slices in a skillet with 1 tsp oil over medium heat and cook 5–7 minutes until translucent and slightly golden.

Slice tomato into 2 slices per bun and wash/dry lettuce leaves. Set pickles nearby.

Toast the buttered bun halves on a hot griddle or skillet (medium-high) until golden, about 1–2 minutes. Remove and keep warm.

Divide the ground beef into four even portions (about 4 oz each). Lightly form each portion into a loose ball—do not overwork the meat.

Heat a heavy griddle or cast-iron skillet over medium-high heat until smoking lightly. Add 1 tablespoon neutral oil and spread.

First Smash

Place two balls of beef on the hot surface spaced apart (you'll make double smash burgers: two thin patties stacked). Immediately press each ball down firmly with a heavy spatula or a flat-bottomed heavy pan to a thin patty (~1/4 inch). Hold pressure for 10–15 seconds to create a good sear and maximize contact. Season the exposed top with a pinch of kosher salt and black pepper.

Cook First Side

Cook the patties without moving for 2–3 minutes, until edges are browned and a deep crust forms. Use a thin metal spatula to scrape under the patties and flip.

Second Smash

Immediately place the remaining two meat balls on the griddle, and repeat the smash process for those. Season them with salt and pepper.

Once the second pair have been smashed and cooking, return to the first two patties (now flipped). Place one slice of American cheese on each of the first two patties so it starts melting while the second pair cooks their first side.

Cook patties another 1–2 minutes after flipping until surfaces are well-browned and juices start to appear on top. Flip again if needed so cheese finishes melting and patties are fully cooked (internal temp about 160°F/71°C), about 30–60 seconds more.

When the second pair are ready (after their initial cooking and flip), top each with one slice of American cheese and allow to melt briefly, about 30–45 seconds.

Stack two patties per burger: place one cheesy patty on the bottom bun, then add the second cheesy patty on top so each burger becomes a double. If desired, sprinkle a mix of shredded cheddar and mozzarella (about 2 tablespoons each per burger) between the patties or on top to add extra cheesiness; allow residual heat to melt the shredded cheeses.

Spread about 1½ tablespoons of 1000 Island sauce on the bottom bun.

Place iceberg or leaf lettuce over the sauce, then add the double-stacked patties with cheeses.

Top with tomato slices, onion rings (raw or softened, per preference), and two pickle slices.

Spread a thin layer (about 1 teaspoon) of 1000 Island on the top bun and close the burger.

Serve immediately while hot with optional fries or chips.