Double Smash Burgers
Thin beef patties smashed onto a hot griddle for deeply charred, crispy edges, stacked two high with melted cheddar, a tangy mayo-based sauce, and classic toppings on a toasted bun. A genuinely better-than-drive-through burger, made at home.
Equipment
- Large cast-iron skillet or griddle
- Burger press or metal spatula
- Parchment Paper
Ingredients
- 1 1/2 pounds ground beef 20% fat content
- 3/4 cup mayonnaise divided: for buns and sauce
- 1/4 cup ketchup for the sauce
- 2 tbsp sweet relish for the sauce
- 1 tbsp yellow mustard for the sauce
- 1/2 tsp white vinegar for the sauce
- 4 hamburger buns
- 2 tsp vegetable oil plus more as needed
- salt and pepper to taste
- 8 slices cheddar cheese
- pickle slices, shredded iceberg lettuce, thinly sliced red onion for serving
Instructions
- Prep: Cut eight 5-inch square pieces of parchment paper and set aside.
- Shape and Chill: Divide the ground beef into 8 equal balls. Place on a parchment-lined baking sheet, cover, and refrigerate at least 30 minutes and up to overnight.
- Make the Sauce: In a medium bowl, mix 1/2 cup of the mayonnaise with the ketchup, relish, mustard, and vinegar. Refrigerate until ready to use.
- Toast the Buns: Heat a large cast-iron skillet or griddle over medium-high. Spread about 1 1/2 teaspoons mayonnaise on the insides of each bun and toast until golden, about 2 minutes. Set aside.
- Smash the Burgers: Heat 1 teaspoon of oil in the skillet. Add 2 of the meatballs and place a square of parchment over each. Using a burger press or large metal spatula, smash directly onto the skillet until about 1/4-inch thick. Remove and discard the parchment, and season with salt and pepper.
- Cook: Cook without pressing or fussing, until a nice crust forms, about 2 minutes. Flip and season with more salt and pepper. Add a slice of cheese to each and cook until melted, about 2 more minutes.
- Assemble: Stack two burgers together and place in a bun. Add the reserved sauce to the bun and top with pickles, lettuce, and red onion. Close with the top bun. Repeat with remaining meat to make 4 double burgers.
Notes
Chill the meatballs fully before cooking to keep the fat solid and improve texture. Don't press or fuss with the burgers while they cook, let them sit undisturbed to build a proper crust. Smash them thin and evenly for the most surface contact. Season both sides of the patties. Work in batches of 2 so the skillet stays hot. Keep extra oil on hand between batches. Best fresh; store cooked patties up to 2 to 3 days refrigerated and reheat in a hot skillet, not the microwave. Sauce keeps about a week refrigerated. Note: the source's nutrition section did not include actual values.