Quad Smash Burger with American Cheese | CookOS

Quad Smash Burger

Name: Quad Smash Burger with American Cheese
Yield: 1 servings
Cuisine: American
Ingredients: 4 ground beef patties (2.5 oz each); 4 slices American cheese; 1 burger bun; 1/4 cup yellow onion, diced and grilled; 4-5 dill pickle slices; 2 tbsp burger sauce

A quad smash burger features four thin, crispy beef patties (2.5 oz each) layered with melted American cheese, grilled onions, and pickles. The signature technique of smashing thin patties creates maximum crust while keeping the interior juicy.

🌍American 🏷️Smash burger 🏷️Cheeseburger 🏷️Quad burger 🏷️New york city Nyc food

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Total

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by devourpower

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Ingredients

4 ground beef patties (2.5 oz each)
4 slices American cheese
1 burger bun
1/4 cup yellow onion, diced and grilled
4-5 dill pickle slices
2 tbsp burger sauce

6 Ingredients

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Instructions

1
On a hot griddle, cook four thin smash burger patties until crispy.
2
Top each patty with a slice of American cheese and stack them.
3
Add a generous amount of grilled diced onions on top of the cheese.
4
Place dill pickle slices on the bottom burger bun.
5
Transfer the stack of cheesy patties and onions onto the bottom bun.
6
Spread burger sauce on the top bun.
7
Place the top bun on the burger to complete it.

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Tips & Notes

Pro tips

Use a burger press or the bottom of a heavy spatula to smash patties immediately after placing on the hot griddle—smash hard and fast for maximum crust development.
Don't overwork the ground beef when forming patties; handle minimally to avoid dense, tough burgers.
Layer cheese on the stacked patties while still hot so it melts into all crevices; cover briefly with a lid or foil to trap residual heat.
Toast the bun lightly on the griddle or in a pan to prevent sogginess from sauce and toppings.

Substitutions

Ground beef → ground chuck (80/20) or brisket blend (note: adjust salt as blends may differ)
American cheese → Kraft singles or white cheddar (note: American melts most smoothly)
Dill pickle slices → bread and butter pickles (note: adds sweetness)
Yellow onion → caramelized shallots (note: more intense, sweet flavor)

Storage & make-ahead

Best served immediately. Leftover assembled burgers do not store well; store patties, cheese, and toppings separately in airtight containers for up to 3 days, then reassemble and briefly reheat patties on a griddle.

Equipment

flat griddle or cast-iron skillet · burger press or heavy spatula for smashing

Common Questions

Why smash the patties thin instead of making thick patties?

Smashing thin patties creates a larger surface area for browning, developing a crispy crust and caramelized edges while keeping the meat tender inside. Thick patties tend to stay gray in the center.

Can I make the burger sauce ahead of time?

Yes. Mix and refrigerate the burger sauce up to 3 days in advance. Bring to room temperature or stir well before serving.

What temperature should the beef patties reach?

Cook smash burgers to 160°F internal temperature for food safety. With thin patties and high heat, this happens quickly—usually 1-2 minutes per side.

Can I use a different cheese instead of American?

Yes. Cheddar, Swiss, or provolone work well. American cheese melts most evenly due to its emulsifiers, so adjust timing if using other cheeses.

How do I get the onions grilled properly?

Dice the onions finely and cook in a hot pan or griddle with a bit of butter until caramelized and golden, about 5-7 minutes. Season lightly with salt.