Directions

Prepare the ingredients

Warm a BBQ flat plate or cast iron pan over medium heat for about 20 minutes so it heats evenly.

Cut the bun in half, then spread softened butter over the cut sides. Thinly slice the red onion and finely shred the iceberg lettuce. Keep both aside until you are ready to assemble.

Cook the burgers

Turn the BBQ or pan up to high heat. Place the bun halves cut-side down and toast for around 30 seconds, or until golden. Remove and set aside.

Add the beef balls to the hot surface. Place a small square of baking paper over each one, then press down firmly with a burger press, protein press, or heavy-bottomed pot until the patties are very thin.

Peel away the baking paper and season the patties with salt. Let them cook until the bottom forms a crisp, browned crust and the beef is nearly cooked through.

Use a wide metal scraper or spatula to flip the patties, making sure to scrape underneath so the crust stays attached. Add a slice of cheese to each patty. Once the cheese has melted, stack one patty on top of the other.

Assemble and serve

Spread mayonnaise over the bottom bun, then add the shredded lettuce. Drizzle mustard over the top, then layer on the red onion and pickles.

Place the stacked cheeseburger patties on the prepared bun base, add the top bun, and serve immediately.

Recipe Notes

Chef Tips

Season after smashing

For the best crust, wait until the beef has been pressed onto the hot surface before seasoning. Salting too early can pull moisture from the meat, which creates steam and makes it harder to achieve that crisp, browned exterior.

Use very high heat

Smash burgers need intense, direct heat. A cast iron pan, BBQ flat plate, or heavy steel pan works best because it holds heat well when the cold beef hits the surface. If the pan is too thin or not hot enough, the patties may steam instead of sear.

Scrape when flipping

When flipping the patties, do not simply lift them. Use a firm metal spatula or scraper to get underneath the browned crust and release it from the cooking surface. That crispy layer is where much of the flavor comes from.

Storage

Smash burgers are best eaten as soon as they are cooked, while the edges are still crisp and the cheese is melted. The crust softens quickly after cooking.

To make serving easier for a group, shape the beef into balls and prepare the toppings and sauces ahead of time. Cook the patties only when you are ready to serve.

Cooked patties can be stored in the fridge for up to 2 days and reheated in a hot pan, though the crust will not be quite the same. For longer prep, freeze the raw beef balls and thaw them overnight in the refrigerator before cooking.