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Classic Double Smashed Cheeseburger

Name: Classic Double Smashed Cheeseburger
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: western
Ingredients: lean ground beef (1 lb); mayonnaise; yellow mustard; yellow onion; hot sauce; Worcestershire sauce; white hamburger buns; butter; kosher salt; crushed black pepper; American cheese; Iceberg lettuce; Tomato

groups4 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 6 minsscheduleTotal: 21 minsoutdoor_grillPan-friedlocal_fire_departmentMild

Allergens:warningGlutenwarningDairywarningEggswarningMustard

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

Preparation

00:00:35

warningStay safe

Wash hands with soap and water before and after handling raw ground beef to avoid food contamination. Do not touch cooked ingredients or utensils after touching raw meat without washing your hands first, otherwise cross-contamination will occur.

Divide 1.5 lbs ground beef in half, then into quarters, and finally into 8 equal portions (3 oz each). Loosely roll into balls, wrap in paper, and store in the refrigerator while preparing other ingredients.

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Watch out

Do not overwork or pack the beef tightly

loosely shaped balls retain more juice when smashed, otherwise patties will become dense and dry

Ingredients:lean ground beef (1 lb) (1.5 piece)

Tools:cutting board

Preparation

00:01:14

Grate half a yellow onion finely on a box grater until you have 1 tbsp of smooth onion puree.

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Watch out

Hold the onion flat and work slowly near the end to protect your fingers from the grater blades, otherwise you may cut yourself.

Ingredients:yellow onion (1 tbsp)

Tools:box grater

Preparation

00:01:27

In a small mixing bowl, combine 1/2 cup mayonnaise, 1 tbsp yellow mustard, 2 tsp hot sauce, 1 tsp Worcestershire sauce, and 1 tbsp grated onion puree. Whisk until thoroughly smooth and creamy.

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Watch out

Whisk thoroughly so the oil in the mayonnaise and liquid sauces emulsify completely, otherwise the sauce may separate.

Ingredients:mayonnaise (0.5 cup)yellow mustard (1 tbsp)hot sauce (2 tsp)Worcestershire sauce (1 tsp)yellow onion

Tools:mixing bowlwhisk

Preparation

00:01:42

Remove wilted outer leaves from iceberg lettuce, cut lettuce wedge, and shred finely to yield about 2 cups of crisp shredded lettuce.

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Watch out

Keep your claw grip on the lettuce block to prevent knife slips when shredding rapidly, otherwise you may cut yourself.

Ingredients:Iceberg lettuce (2 cup)

Tools:chef's knife

Preparation

00:01:58

Sharpen knife or use a serrated knife to cut vine-ripe tomatoes horizontally into 8 thin slices.

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Watch out

Do not slice tomatoes too thick

slices should be thinner than the cooked burger patties, otherwise the burger will be hard to eat

Ingredients:Tomato (8 slice)

Tools:serrated knife

Active Cooking

00:02:12

Spread 2 tbsp softened butter over the cut inner sides of 4 hamburger buns. Pre-heat a clean flat griddle over medium heat, place buns cut-side down, and toast until golden brown and crispy.

local_fire_departmentmedium heat, about 1 to 2 minutes

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Watch out

Keep heat medium while toasting buns

a super hot griddle will scorch buttered buns instantly, turning them black

Ingredients:white hamburger buns (4 piece)butter (2 tbsp)

Tools:spatulagriddle

Active Cooking

00:02:40

warningStay safe

Extremely high heat and hot oil spatter when smashing cold beef on a heavy griddle. Keep hands clear of hot metal surfaces. Use a long-handled press or mallet to keep hands a safe distance away from hot fat spatters, otherwise hot grease may burn your skin.

Turn heat up to high until griddle smokes. Place cold beef balls onto the griddle with ample space between them. Place parchment paper over each ball, then use a heavy spatula and mallet to press down hard until patties are smashed paper-thin with lacy edges. Season the top with 1.5 tsp kosher salt and 0.5 tsp black pepper, then spread a spoonful of special sauce over the uncooked top side of each patty.

local_fire_departmenthigh heat, about 1 to 2 minutes

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Watch out

Smash immediately while beef is still cold so it sears flat without squeezing out juices, otherwise the patties will lose their crisp edges.

Ingredients:lean ground beef (1 lb)kosher salt (1.5 tsp)crushed black pepper (0.5 tsp)

Tools:parchment papersturdy metal spatulaMeat Mallet

Active Cooking

00:03:28

Scrape firmly under each patty with the edge of the metal spatula to release all the seared brown crust, then flip the patties over. Sear until browned and caramelised on the second side.

local_fire_departmenthigh heat, about 1 minute

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Watch out

Push the spatula flat along the griddle surface so you pick up the whole crispy crust rather than tearing the beef, otherwise the crust will stay stuck to the pan.

Tools:sturdy metal spatula

Active Cooking

00:03:41

Place 1 slice of American cheese onto 4 of the hot patties on the griddle. Stack 1 plain patty directly on top of each cheesy patty to form 4 double-patty stacks with melted cheese in the center, then transfer stacks onto a clean tray.

local_fire_departmentmedium heat, about 30 seconds

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Watch out

Stack patties promptly while blistering hot so the internal heat completely melts and binds the cheese, otherwise the cheese won't stick patties together.

Ingredients:American cheese (4 slice)

Tools:sheet panspatula

Active Cooking

00:04:10

Spread a generous tablespoon of special sauce onto the bottom half (heel) of each toasted bun. Top with a pile of shredded iceberg lettuce and 2 slices of vine-ripe tomatoes, then carefully place a double-patty stack over the tomatoes and cap with the top bun (crown).

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Watch out

Place sauce and vegetables underneath the patties to prevent the bottom bun from getting soggy while eating, otherwise the burger will collapse in your hands.

Ingredients:white hamburger bunsIceberg lettuceTomato

Tools:spatula

Active Cooking

00:04:38

Fold a square sheet of parchment paper diagonally into a triangle. Press down slightly over the burger and tuck the two opposing side corners under the bottom, then tuck in the third corner to wrap into a diner-style burger pouch.

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Watch out

Do not wrap paper too tightly or you will squish the fluffy toasted buns, ruining their light texture.

Tools:parchment paper