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Double Cheeseburger served
Hearty double cheeseburger with extra cheese

Classic Double Smashburger

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to a double cheeseburger is the ratio: two thinner patties have twice the surface area of one thick one, meaning double the delicious crust (Maillard reaction). The melting cheese between layers acts as 'glue', fusing the meat into one juicy unit. This technique mimics the classic American diner style.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 980 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Wide, stiff metal spatula (for smashing)
  • Cast iron skillet or griddle
  • Parchment paper (optional, for pressing)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Divide cold beef into 8 equal balls. Keep them spherical; do not flatten them yet!

Tip: Cold fat ensures the meat doesn't smear prematurely. We form them in the pan.
2 ✓

Heat your skillet until smoking hot (no oil needed if beef is 80/20).

Tip: The Maillard reaction (browning) starts effectively above 285°F. You need heat.
3 ✓

Place beef balls in the pan (as many as fit). Immediately smash them flat with the spatula, as thin as possible. Season with salt and pepper.

Tip: The 'Smash' maximizes contact with the hot metal, creating a deep brown, crispy crust.
4 ✓

Cook for about 2 minutes until edges brown and juices bubble on top. Flip (scrape hard!).

Tip: Don't move them while cooking! Let the crust form.
5 ✓

Immediately top each patty with cheese. Cook for 1 more minute.

Tip: Thin patties cook fast; the cheese melts just in time.
6 ✓

Toast buns. Build: Bun bottom, sauce, lettuce, patty-cheese-patty-cheese, onion, tomato, bun top.

Tip: The cheese between patties holds the structure together.

Recipe FAQ

Why is the pan smoking so much?
This technique requires high heat. Turn on your exhaust fan! The smoke means the pan is hot enough for a perfect sear.
The meat stuck to the pan. Is that bad?
No, that's good! You need to scrape firmly under the patty with your spatula to keep that crust on the meat, not the pan.

Ingredients

  • 1.75 lbs Ground Beef (80/20 Chuck)
  • 4 pcs Hamburger Buns (soft)
  • 8 slices American or Cheddar Cheese
  • 1 head Iceberg Lettuce (shredded)
  • 2 pcs Tomatoes
  • 1 pc Red Onion (finely diced)
  • 4 tbsp Burger Sauce (Ketchup, Mayo, Mustard mix)
  • 1 tsp Salt
  • 1 tsp Pepper