We all crave a hot and fresh homemade burger on busy evenings. Instead of buying a greasy paper bag at the restaurant I started making this easy double smash cheese burger.

Using your own stove means you skip the long delivery wait and cook a beautiful patty in a fraction of the time. The rapid sear creates a delicious crispy edge while keeping the beef perfectly tender and juicy.

If you want a comforting homemade savory dinner fast this recipe is for you.

Why Cooking a Double Smash Cheese Burger at Home is a Game Changer

Cooking a homemade double smash cheese burger on the stove saves so much time. You do not need to wait for a massive restaurant order when you are craving beef.

The hot pan cooks the fresh meat much faster than traditional thick patties. The hard press gives you a wonderful contrast between a crispy dark crust and tender fresh centers.

It turns basic ground beef and cheese into a bright meal with surprisingly little effort. I love that it feels like a fancy weekend dinner but cooks so quickly.

The Secret to a Perfect Double Smash Cheese Burger

The main secret to a great double smash cheese burger in cast iron pans is using cold ground beef with an eighty twenty fat ratio. This keeps the natural fat solid until it hits the pan making the burger incredibly flavorful and crispy.

Pressing the meat down extremely hard the exact second it hits the pan is incredibly important. This keeps the small double smash cheese burger patties perfectly thin and prevents the edges from shrinking.

The hot metal extracts the flavors fast. Letting the cheese melt completely before stacking allows the gooey dairy to bind the patties evenly every single time you cook.

Nutrition (per serving)

Calories: 780 kcal   |   Protein: 46g   |   Carbs: 44g   |   Fat: 44g   |   Fiber: 2g

Double Smash Cheeseburger

Recipe by By butter u0026 berriesCourse: American, Burgers

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

780

kcal

Ingredients

• •500g beef mince (20% fat)

• •4 slices American cheese

• •2 brioche buns, toasted cut-side down in the beef fat

• •1 tbsp vegetable oil

• •Flaky sea salt and coarsely cracked black pepper

• •For special sauce: 3 tbsp mayonnaise

• •tFor special sauce: 1 tbsp American yellow mustard

• •For special sauce: 1.5 tbsp ketchup

• •For special sauce: 1 tsp pickle brine

• •For special sauce: 1/2 tsp smoked paprika

• •For special sauce: 1/2 tsp garlic powder

• •Thinly sliced white onion

• •Sliced dill pickles

• •Optional: shredded iceberg lettuce

Directions

• Make special sauce: combine all ingredients, mix well, and refrigerate.
• Divide beef into 4 equal balls of approximately 125g each. Do not compact or season yet.
• Heat a cast iron pan or flat griddle on the highest possible heat for at least 4 minutes until genuinely smoking. Add vegetable oil.
• Working two at a time, place beef balls on the surface and immediately and aggressively smash each one as thin and flat as possible using a wide spatula. Press for a full 10 seconds. Season the top surface generously with flaky salt and cracked pepper.
• Cook for 90 seconds without touching. The edges should be deeply browned and crispy, with lacy caramelised edges.
• Flip each patty in one confident motion and immediately place a slice of American cheese on each. Cook for a further 45-60 seconds. The cheese should be melted and flowing.
• Stack two cheesy patties per bun. Spread special sauce generously on both the bottom and top bun. Add onion and pickles.
• Toast buns cut-side down in the residual beef fat in the pan for 30-60 seconds.
• Serve immediately — speed is everything.

Notes

• The pan must be smoking before the beef goes in. If you can hold your hand near the surface without discomfort it is not hot enough.
  Season the patties only after smashing — salting loose balls before cooking draws out moisture that inhibits the crust.
  Speed in the flip is important — the underside should be one continuous deeply browned crust. If it tears you either flipped too early or did not smash flat enough.
  Toast the buns in the beef fat after the patties are done. This adds flavour that no amount of butter can replicate.
  The entire cooking process from pan to table should take under 5 minutes per batch. Have everything prepped and ready.

Storage

Double smash burgers must be eaten within 60 seconds of assembly. The crust softens from steam within minutes. There is no satisfying way to store or reheat them. Make only what you will eat immediately.

Serving Tips

Serve immediately wrapped loosely in paper if you want the full diner experience. Thin cut fries, onion rings, and a cold American lager or vanilla milkshake are the only acceptable accompaniments. This is not a burger that requires wine or contemplation — it requires hunger and napkins.

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