The Double Smash Burger: Crispy Edges, Molten Cheese, Zero Apologies

Ingredients

• 1 1/2 lb ground beef, 80/20 (do not go leaner, fat is flavor)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 8 slices white American cheese
• 4 potato buns or brioche buns
• 1 tbsp butter, softened
• Dill pickle chips
• 1 large tomato, sliced thin
• Shredded iceberg lettuce
• 1/2 white onion, sliced paper thin
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp finely chopped dill pickles plus 1 tsp pickle brine
• 1/4 tsp paprika

Steps

1. Mix the sauce ingredients in a small bowl, cover, and refrigerate. This tastes better after at least 15 minutes, so make it first. 2. Divide the beef into 8 loose 3 oz balls. Do not pack them tight. Mix the salt, pepper, and garlic powder in a small bowl but do NOT season the meat yet. Seasoning happens on the griddle. 3. Heat a cast iron skillet, griddle, or plancha over high heat until it is legitimately smoking. You want angry hot. 4. Working two patties at a time, place the beef balls on the surface, lay a square of parchment over each, and smash straight down with a heavy spatula or burger press until the patties are about 1/4 inch thick. Hold for 10 seconds. Season generously with the salt mixture. 5. Let them cook untouched for 60 to 90 seconds. The edges should look brown and crispy. Scrape under each patty with a thin metal spatula, keeping every bit of crust, and flip. 6. Immediately place a slice of cheese on each flipped patty and cook 60 seconds more. Stack two patties together so the cheese is in the middle of a double. This is where the magic happens. 7. Butter the buns and toast them cut side down on the griddle until golden, about 30 seconds. They go fast, so watch them. 8. Sauce the top and bottom bun. Bottom bun: pickles, onion, tomato, lettuce. Stack the double patty on top. Add more sauce on the lid. Press down lightly and serve immediately. Burgers do not wait.

Back to all recipes