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Double Smash Burgers
Smashburgers get their name from smashing meat onto a griddle with a spatula or press, resulting in thin patties with charred, crispy edges. Using high-fat ground beef and chilling it before cooking ensures a juicy result that contrasts perfectly with a toasted bun and tangy house sauce.
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Ingredients
- 1.5 lb ground beef (20% fat content recommended)
- 0.75 cup mayonnaise (divided)
- 0.25 cup ketchup
- 2 tbsp sweet relish
- 1 tbsp yellow mustard
- 0.5 tsp white vinegar
- 4 hamburger buns
- 2 tsp vegetable oil (plus more as needed)
- salt and pepper (to taste)
- 8 slices Cheddar cheese
- pickle slices (for serving)
- iceberg lettuce (shredded, for serving)
- red onion (thinly sliced, for serving)
Steps
- 1
Cut eight (5-inch) square pieces of parchment paper and set aside.
- 2
Divide the ground beef into 8 equal balls. Place on a parchment paper-lined baking sheet. Cover and refrigerate until ready to use (preferably for at least 30 minutes and up to overnight).
- 3
In a medium bowl, mix together ½ cup mayonnaise with the ketchup, relish, mustard and vinegar. Refrigerate sauce until ready to use.
- 4
Heat a large cast-iron skillet or griddle over medium-high heat.
- 5
Spread about 1 ½ teaspoons mayonnaise onto the insides of each of the buns and toast the insides of the buns in the skillet until golden, about 2 minutes. Set toasted buns aside.
- 6
Heat 1 teaspoon of oil in the skillet. Add 2 of the balls of meat and place a square of parchment over each ball.
- 7
Using a burger press or large metal spatula, smash the burgers directly onto the skillet until about ¼-inch thick. Remove and discard the pieces of parchment and season the burgers with salt and pepper.
- 8
Cook the burgers, without pressing or fussing with them, until a nice crust has formed, about 2 minutes.
- 9
Flip the burgers and season with more salt and pepper.
- 10
Add a slice of cheese to the top of each burger and cook until the cheese has melted, about 2 minutes more.
- 11
Stack the burgers on top of one another and place inside a bun. Add the reserved sauce to the inside of the bun and top the burger with pickles, lettuce and red onion. Top with the top of the bun.
- 12
Repeat with the remaining ingredients to form 4 double burgers, adding a touch of oil between batches as needed.
Notes
For the best results, use 80/20 ground beef. Chilling the meat balls for at least 30 minutes is crucial to keep the fat solid, which ensures the burgers stay juicy while the edges get crispy. If you don't have the house sauce ingredients, fry sauce is a great alternative.
Nutrition per serving
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