Classic Double Smash Burgers (with Homemade Burger Sauce)
These Classic Double Smash Burgers stack two thin beef patties with deeply browned, crispy edges, melted American cheese, dill pickles, and tangy Homemade Burger Sauce on toasted buns. Make them on a hot griddle or cast iron skillet in about 30 minutes.
Servings: 6 Double Burgers
Calories: 739kcal
Equipment
- Digital kitchen scale Optional
- Large griddle or cast-iron skillet
- Infrared Thermometer Optional
- Burger Press Optional
- Parchment Paper Optional
- Foil Paper Optional - Useful for making big batches
Ingredients
Classic Double Smash Burgers
- 2 lbs. 80/20 Ground Beef Portioned into twelve 2 ½-ounce balls (you may have a bit leftover)
- Kosher Salt To taste
- 12 Slices American cheese Deli-sliced preferred
- 6 Hamburger Buns Split and Toasted
- Dill Pickle Slices
- Toppings of your choosing
Homemade Burger Sauce
- ¼ Cup Mayonnaise
- ¼ Cup Ketchup
- 2 Teaspoons Yellow Mustard
- 2 Tablespoons Finely Minced Dill Pickles
- 2 Tablespoons Pickle Brine
- 1 Teaspoon Hot Sauce Texas Pete preferred
- ½ Teaspoon Apple Cider Vinegar
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Sugar
- ¾ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- Pinch Cayenne
Instructions
- Make the sauce. Stir all the sauce ingredients together in a small bowl. Cover and refrigerate while you prepare the burgers.
- Make the burgers. Gently form the beef into twelve loose 2 ½-ounce balls without tightly packing it. Cover and refrigerate until the cooking surface is ready.
- Preheat a cast iron griddle, large cast iron skillet, or flat-top griddle to about 450–500°F, or until the surface is lightly smoking.
- While the griddle or pan is heating up, prepare the burger buns by adding sauce to both halves, and adding the toppings of your choosing to the bottom buns.
- Working in batches, place two beef balls per burger on the hot surface, leaving plenty of room around each. Immediately press each ball into a very thin patty with a sturdy metal spatula or burger press. (A small square of parchment between the beef and press prevents sticking; remove it after smashing.) Season the exposed side of the patties with a generous pinch of salt each.
- Cook undisturbed for approximately 60–90 seconds, until the underside is deeply browned and the edges are crisp. Keep the spatula flat against the cooking surface and scrape firmly underneath each patty and flip.
- Immediately place slices of American cheese on each patty. Cook for approximately 30–45 seconds more, or until the cheese melts and the beef is cooked through. Cooking time varies with patty thickness and surface temperature.
- Stack two cooked patties, place them on the prepared buns, and serve immediately.
Scrape off any burnt cheese/meat from the griddle or pan and let the surface reheat for a minute or two between batches.
Notes
Beef blends: 80/20 is a balanced default and is my go-to. Blends labeled 70/30 or 73/27 also work well but will be significantly greasier.
Keep the crust: Smash once, immediately after the beef hits the surface. Scrape firmly underneath before flipping so the crust stays attached.
Cooking for a crowd? Wrap the cooked burgers in foil paper and stash them in a 200°F oven while you cook the remaining batches. Then let your guests add toppings of their choice when everything is finished.
Nutrition
Calories: 739kcal | Carbohydrates: 27g | Protein: 38g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 153mg | Sodium: 1323mg | Potassium: 560mg | Fiber: 1g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 535mg | Iron: 5mg
