Quadruple Smash Burger with Fried Mozzarella | CookOS

Quadruple Smash Burger with Fried Mozzarella

Name: Quadruple Smash Burger with Fried Mozzarella
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 10 oz ground beef (80/20), divided into 4 balls; salt, to taste; black pepper, to taste; 1/4 yellow onion, diced; 4 slices American cheese; 1 potato bun; 4-6 dill pickle chips; 1/4 cup burger sauce; 1 fried mozzarella patty

This quadruple smash burger stacks four ultra-thin, crispy-edged beef patties with American cheese, caramelized onions, pickle chips, and a fried mozzarella patty for a towering, restaurant-inspired creation. The hallmark is the contrast between paper-thin seared beef and a molten fried cheese center.

🌍American 🏷️Smash burger 🏷️Cheeseburger 🏷️Quadruple burger 🏷️Fried mozzarella Burger

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Total

15 min

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by devourpower

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Ingredients

10 oz ground beef (80/20), divided into 4 balls
salt, to taste
black pepper, to taste
1/4 yellow onion, diced
4 slices American cheese
1 potato bun
4-6 dill pickle chips
1/4 cup burger sauce
1 fried mozzarella patty

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Instructions

1
Place four balls of ground beef on a hot, oiled flattop griddle.
2
Using a burger press, smash each ball of beef into a thin patty.
3
Season the patties generously with salt and pepper.
4
On a corner of the griddle, add diced onions and cook until caramelized.
5
Once a good crust has formed, flip the patties.
6
Immediately top each patty with a slice of American cheese.
7
Stack two patties to create a double cheeseburger. Repeat to make a second double cheeseburger.
8
Place the bottom potato bun on the griddle to toast, topped with pickle chips. Place one of the double cheeseburgers on top.
9
Top the burger with caramelized onions and a generous amount of burger sauce.
10
Place the top bun on the burger and press the entire burger down on the griddle.
11
Take the second double cheeseburger and place the fried mozzarella patty on top.
12
Drizzle more burger sauce over the mozzarella patty.
13
Carefully stack the mozzarella-topped burger on top of the first burger to create a massive four-patty burger.
14
Transfer to a serving basket, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Press each beef ball hard onto a screaming-hot griddle with a spatula for 60–90 seconds to form a thin patty with a golden, crispy edge. Don't move it or flip too early—stillness = crust.
Lay cheese on the hot patty immediately after the first flip so it begins melting from residual heat while you sear the second side.
Caramelize onions low and slow (10–15 minutes) over medium heat, stirring occasionally, until deeply golden and sweet. Rush this step and they'll taste raw.
Fry the mozzarella patty last, just before assembly, so it's still steaming and cohesive when you stack the burger.

Substitutions

Ground beef (80/20) → Ground chuck or brisket blend (use 85/15 if leaner; reduces fat render and crust quality slightly)
American cheese → Cheddar or Colby (traditional, melts well; slightly sharper flavor)
Potato bun → Brioche or sesame bun (softer texture; less starch-forward)
Fresh mozzarella → Halloumi or provolone slices, fried (higher melting point; won't ooze as much)

Storage & make-ahead

Assemble and eat immediately. Fried mozzarella and smash patties degrade in texture within 5–10 minutes of stacking. Cooked patties and caramelized onions refrigerate up to 3 days; reheat gently.

Equipment

griddle or cast-iron skillet · burger spatula (metal, wide blade) · shallow frying pan or skillet (for fried mozzarella)

Common Questions

Why divide the beef into four balls instead of one thick patty?

Four thin patties create more surface area for the caramelized crust (the Maillard reaction) and cook faster. This is the smash burger technique—the thin profile ensures the cheese melts and edges crisp before the center overcooks.

How do you make the fried mozzarella patty?

Form fresh mozzarella into a flat patty, bread it if desired, and shallow-fry until golden on both sides. The cheese should be molten inside. Fry just before assembly to ensure it stays warm and gooey.

What temperature should the griddle or skillet be?

Use high heat (450°F+). The goal is a hard sear that caramelizes the exterior in 60–90 seconds per side before the beef is fully cooked through.

Can you make the caramelized onions ahead?

Yes. Caramelize onions 1–2 hours ahead and reheat gently before assembly. This saves time on burger day and doesn't affect flavor.

What's the best way to stack this without it falling apart?

Build from bottom up: bottom bun, sauce, first patty + cheese, second patty + cheese, third patty + cheese, fourth patty + cheese, onions, pickles, fried mozzarella, sauce, top bun. The cheese acts as glue.