Smash Cheeseburger with Crispy Cheese and Caramelized Beef
Double-patty smash burger with two thin, crispy beef patties and melted cheese stacked together. Ground chuck is smashed flat in a hot pan to develop a caramelized crust, then topped with cheese and served on a buttered, toasted bun with optional condiments and fresh toppings.
Ingredients
- 1 soft hamburger roll, buttered and toastedbrioche bun1:1texture
adds slight sweetness
- mayonnaise, or other condiments as desired(optional)
- mustard, or other condiments as desired(optional)
- shredded lettuce, or other toppings as desired(optional)
- onions, or other toppings as desired(optional)
- tomatoes, or other toppings as desired(optional)
- pickles, or other toppings as desired(optional)
- 4 ounces freshly ground beef chuck, divided into two 2-ounce ballsground beef sirloin1:1flavor
leaner, less fat
- kosher salt, to taste(optional)
- freshly ground black pepper, to taste(optional)
- 1 slice melting cheese, such as American, cheddar, or homemade melting cheese
Instructions
- 1
Arrange desired toppings and condiments on the bottom half of the hamburger bun and set aside.
- 2
Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes.
- 3
Place two beef balls in the pan and smash down firmly with a stiff metal spatula, using a second spatula to apply additional pressure until patties are slightly wider than the bun.
- 4
Season generously with salt and pepper and cook until well browned with pale pink or gray spots appearing on top, about 45 seconds.
- 5
Scrape patties from pan using a bench scraper or the back of a stiff metal spatula, ensuring all browned bits are removed.
- 6
Flip patties and immediately place a cheese slice over one patty, then stack the second patty directly on top.
- 7
Remove from pan and transfer to the waiting bun with toppings and serve immediately.
Tips
Use a stainless steel pan for best browning and crust development.
Have all toppings prepared and the bun ready before you start cooking, as the cooking process is very quick.
Two spatulas provide better control when smashing the beef balls.
Smashing immediately and cooking for only 45 seconds creates the characteristic crispy, caramelized crust.
Good to Know
Beef can be formed into balls and refrigerated up to 2 hours before cooking. Toppings can be prepped in advance.
Serve immediately after assembling on the bun while patties and cheese are still hot.
Common Mistakes
Do not skip the 2-minute pan preheat to avoid insufficient crust formation.
Do not cook the patties longer than 45 seconds per side to avoid overcooking the beef.
Do not remove the cheese before flipping to avoid losing melted cheese in the pan.
Substitutions
adds slight sweetness
leaner, less fat