Lea recipes

Introduction

This Double Smash Burger is everything you want in a homemade burger: crispy caramelized edges, juicy beef, melted cheddar cheese, crunchy pickles, fresh onions, and a creamy homemade burger sauce, all tucked inside a buttery toasted brioche bun.

The secret is the smash technique. Pressing the beef firmly onto a very hot skillet creates maximum contact with the pan, giving each patty that irresistible browned crust while keeping the inside juicy. Stack two thin patties with plenty of melted cheese and you have a restaurant-style smash burger you can easily make at home.

Why You’ll Love This Recipe

• Crispy, deeply browned beef patties
• Two juicy patties in every burger
• Plenty of melted cheddar cheese
• Easy homemade burger sauce
• Ready in about 25 minutes
• Simple ingredients
• Perfect for an easy dinner, weekend meal, or summer gathering

Ingredient Notes

Ground Beef: Use 80/20 ground beef for the best results. The higher fat content helps create juicy patties with beautifully crispy edges.

Brioche Buns: Soft, slightly sweet brioche buns work especially well with the salty beef and tangy sauce.

Cheddar Cheese: American-style cheddar or regular cheddar slices both work. Choose a cheese that melts easily.

Onion: Finely diced white or yellow onion adds freshness and a little crunch.

Pickles: Dill pickle slices provide acidity that balances the richness of the beef and cheese.

Mayonnaise: Forms the creamy base of the burger sauce.

Ketchup & Mustard: Give the sauce its classic sweet and tangy burger flavor.

Pickle Juice: Just a teaspoon adds extra acidity and ties the sauce to the pickle topping.

Time & Servings

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 double burgers

Ingredients

For the Smash Burgers

• 1 lb (500 g) ground beef, preferably 80/20
• 4 brioche burger buns
• 8 slices cheddar or American cheese
• 1 small onion, very finely diced
• Dill pickle slices
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon butter, for toasting the buns

For the Burger Sauce

• 4 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon pickle juice
• 1 tablespoon finely chopped pickles, optional
• Pinch of black pepper

Instructions

1. Prepare the burger sauce. In a small bowl, combine the mayonnaise, ketchup, yellow mustard, pickle juice, chopped pickles if using, and a pinch of black pepper. Mix until smooth and refrigerate while preparing the burgers.
2. Prepare the beef. Divide the ground beef into 8 equal portions and gently roll each portion into a loose ball. Avoid packing the meat tightly.
3. Heat the skillet. Place a large cast-iron skillet or heavy griddle over high heat. Let it become very hot before adding the beef.
4. Toast the buns. Lightly butter the cut sides of the brioche buns. Toast them cut-side down for about 1–2 minutes, until golden. Remove and set aside.
5. Place 2–4 beef balls on the hot skillet, depending on its size. Leave plenty of space between them.
6. Immediately place a piece of parchment paper over each beef ball and press down very firmly with a sturdy metal spatula until the patties are thin.
7. Remove the parchment paper and generously season the patties with salt and freshly ground black pepper.
8. Cook without moving them for about 1–2 minutes, until the bottoms develop a dark golden-brown crust and crispy edges.
9. Scrape underneath each patty firmly with a thin metal spatula and flip.
10. Immediately place one slice of cheese over each patty.
11. Cook for another 30–60 seconds, just until the cheese melts and the beef is cooked.
12. Repeat with the remaining beef balls if necessary.
13. Spread a generous amount of burger sauce over the bottom half of each toasted brioche bun.
14. Stack two cheese-covered smash patties onto each bun.
15. Top with finely diced onions and several pickle slices.
16. Add another spoonful of burger sauce if desired, then close with the top bun.
17. Serve immediately while the patties are hot, crispy, and juicy.

Tips for the Best Smash Burgers

Don’t overwork the beef. Keep the beef balls loose rather than forming traditional burger patties.

Use a very hot cooking surface. High heat is essential for creating the signature crispy crust.

Smash only once. Press the beef firmly when it first hits the skillet. Don’t continue pressing after the patty starts cooking because you’ll push out its juices.

Use a metal spatula. A sturdy spatula makes it easier to create thin patties and scrape up all those flavorful browned edges.

Don’t overcrowd the skillet. Cook in batches if necessary so the pan stays extremely hot.

Toast the buns. This small step makes a big difference and helps prevent the sauce and beef juices from making the buns soggy.

Variations

Spicy Smash Burger

Add sliced jalapeños and a little hot sauce to the burger sauce.

Bacon Double Smash Burger

Add crispy bacon between the two beef patties.

Caramelized Onion Smash Burger

Replace the raw onions with slowly caramelized onions for a sweeter, richer burger.

Mushroom Swiss Smash Burger

Replace cheddar with Swiss cheese and top with sautéed mushrooms.

Extra Cheesy Smash Burger

Add cheese to both patties and another slice between the two layers for an especially indulgent burger.

What to Serve with Smash Burgers

These burgers are perfect with crispy French fries, potato wedges, onion rings, coleslaw, sweet potato fries, or a simple green salad.

For a classic burger-night meal, serve them with fries, extra pickles, and additional burger sauce for dipping.

Storage and Reheating

Smash burgers are best eaten immediately after cooking because that’s when the edges are crispiest.

If you have leftover patties, refrigerate them in an airtight container for up to 3 days. Keep the buns, sauce, vegetables, and patties separate.

Reheat the patties briefly in a hot skillet before assembling the burgers.

The homemade burger sauce can be refrigerated in a covered container for up to 4 days.

Frequently Asked Questions

What is the best beef for smash burgers?
An 80/20 ground beef blend is ideal because it contains enough fat to produce flavorful, juicy patties with crispy edges.

Why aren’t my smash burgers crispy?
Your skillet may not be hot enough, or the patties may be overcrowded. Use high heat and cook in batches when necessary.

When should I smash the burger?
Smash the beef immediately after placing it on the hot skillet. After that initial press, leave it alone so a crust can develop.

Can I make smash burgers without a cast-iron skillet?
Yes. A heavy stainless-steel skillet or flat-top griddle can also work well.

Can I prepare the patties ahead of time?
You can portion the beef into balls ahead of time and refrigerate them, but don’t flatten them until they hit the hot skillet.

Conclusion

This Double Smash Burger delivers everything that makes a great burger irresistible: thin beef patties with crispy caramelized edges, gooey melted cheese, crunchy pickles, onions, toasted brioche buns, and a creamy homemade burger sauce.

It’s quick enough for a weeknight dinner but indulgent enough for burger night with family or friends. Once you master the simple smash technique, you may find yourself making these instead of ordering burgers out.