Crisp-Edge Double Smash Burger
A crispy, juicy double smash burger with melted cheese and classic toppings, cooked quickly for maximum flavor at home.
Equipment
- Cast iron skillet or griddle
- Metal spatula (stiff)
- Parchment paper squares
- Basting dome or metal bowl
- Instant-read thermometer (optional)
Ingredients
Main Ingredients
- 1 lb 80/20 ground chuck chilled
- 2 oz finely diced dry-aged beef fat or brisket trim optional, boosts flavor
- ¾ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 4 slices American cheese or high-melt cheddar
- 4 potato buns split
- 1 tbsp rendered beef tallow or unsalted butter for toasting buns
Smash Sauce
- 3 tbsp mayonnaise
- 1 tbsp yellow mustard
- 1 tsp dill pickle juice
Toppings
- shredded iceberg lettuce
- dill pickle chips
- thin-sliced red onion
Instructions
- Gently mix the ground chuck with diced fat, salt, and pepper. Form into eight 2-oz balls. Chill in the fridge for 15 minutes.
- Preheat a cast-iron skillet or griddle over medium-high heat until a drop of water dances on contact. Toast buns brushed with tallow or butter until golden; set aside.
- Place two meatballs onto the skillet, immediately cover each with parchment and smash with a stiff metal spatula to about 1/4-inch thickness. Remove parchment.
- Cook for 45 seconds or until deep brown crust forms. Flip, add a slice of cheese on one patty, stack the second patty on top, cover with dome, add 1 tsp water, and steam for 10 seconds.
- Assemble burgers: bottom bun, 1 tbsp smash sauce, lettuce, pickles, double patty stack, onions, and top bun. Repeat for remaining burgers.
Notes
Use a heavy, uncoated spatula for best smashing results. Do not re-press patties after initial smash to preserve juices. For extra beefiness, blend in dry-aged fat if available.
Nutrition
Calories: 695kcalCarbohydrates: 29gProtein: 38gFat: 45gSaturated Fat: 20gCholesterol: 135mgSodium: 980mgPotassium: 480mgFiber: 1gSugar: 5gVitamin A: 6IUVitamin C: 4mgCalcium: 180mgIron: 4mg
Tried this recipe?Let us know how it was!