Double Smash Burger

Pro tips

• Divide beef into exact 2.5 oz portions before cooking; don't overwork the meat when forming.
• Use a preheated griddle or cast iron on medium-high heat; the surface must be hot enough to sear immediately and build crust.
• Press patties hard and flat with a sturdy spatula for 2-3 minutes without moving them; listen for a sizzle and don't flip until the underside is deep brown.
• Toast the potato roll cut-side down on the griddle or in a dry pan for 30 seconds until golden; this prevents sogginess and adds texture.

Substitutions

• American cheese → cheddar or Swiss (will melt slightly slower and have sharper flavor)
• Potato roll → brioche or sesame seed bun (changes texture; potato roll is traditional)
• Smash sauce → mayo + ketchup + relish mix (approximates the flavor if sauce is unavailable)
• Beef patties → 80/20 ground chuck (leaner beef won't render as much fat; 70/30 is ideal)

Storage & make-ahead

Best served immediately after assembly. Leftover cooked patties can be refrigerated up to 3 days and reheated gently on a griddle; reassemble with fresh toppings and warm sauce.

Equipment

cast iron skillet or griddle · sturdy metal spatula for pressing

What is the smash technique and why does it matter for this burger?

Pressing thin patties hard onto a hot griddle creates a caramelized crust and renders fat, maximizing flavor and texture. This crust is the defining feature of a smash burger.

Can I make this on a regular stovetop griddle?

Yes. Use a cast-iron skillet or griddle preheated to medium-high heat. Press firmly with a spatula for 2-3 minutes per side until deeply browned.

Should the onions be cooked or raw?

This recipe uses both: raw diced onion for sharp bite and separately grilled onions for sweetness and depth. Use both for the full flavor profile.

What can I substitute for American cheese?

Cheddar, Swiss, or provolone work. American cheese melts fastest and has the mildest flavor; alternatives will change the taste slightly.

Can I scale this recipe?

Yes. Each double burger uses two 2.5 oz patties. Divide your ground beef into 2.5 oz portions and double the sauce, cheese, and toppings per burger.