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double smash burger with melted cheese and burger sauce on toasted bun

Double Smash Burger

Perfectly crispy, juicy, and loaded with melty cheese — this double smash burger hits every note of flavor and texture. A buttery toasted bun, tangy-sweet burger sauce, and that signature caramelized crust make it a true diner-style masterpiece.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

Burger
  • 170 g Ground beef
  • 3 g Black pepper
  • 3 g Kosher salt
  • 2 slices American cheese
  • 1 item Hamburger bun
  • 1 item Dill pickle sliced lengthwise into thin planks
BURGER SAUCE (makes enough for 6–8 burgers)
  • 120 g Ketchup
  • 120 g yellow mustard
  • 180 g mayonnaise
  • 10 g Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 item dill pickle finely diced
  • 0.5 item Sweet onion finely diced
  • 1 clove garlic finely grated
  • item kosher salt to taste
  • item freshly ground black pepper to taste

Method
 

Make the Burger Sauce
  1.  In a small bowl, combine mayonnaise, ketchup, mustard, Worcestershire, smoked paprika, diced pickle, finely diced onion, and grated garlic. Season lightly with salt and pepper and whisk until fully combined. Set aside.
Form and Season the Patties
  1.  Divide the ground beef into two loose 3 oz (85 g) balls. Season lightly with kosher salt and black pepper.
Preheat the Pan or Grill
  1.  Heat a cast-iron skillet over medium-high to high heat until you see faint smoke — essential for a proper crust.
Smash the Patties
  1.  Place a beef ball onto the hot surface and smash firmly with a heavy spatula or burger press for 10–15 seconds. Season the top with a little more salt and pepper.
Flip and Melt the Cheese
  1.  Once a deep brown crust forms (about 1½–2 minutes), scrape underneath to release and flip. Add a slice of cheese and cook 1 more minute. Repeat with the second patty.
Toast the Bun
  1.  Butter the cut sides of the bun and toast in the pan until golden brown.
Assemble the Burger
  1.  Spread burger sauce on the bottom bun. Add the first cheesy patty, then the second. Top with the sliced pickle planks and finish with the toasted top bun.
Serve
  1.  Let the burger rest briefly, then enjoy immediately.

Notes

  • Heat is everything — a pan that isn’t hot enough = no crust, no smash burger.
  • Only smash once at the start. Pressing again after flipping squeezes out juices.
  • Toasting your bun in beef fat (instead of butter) adds incredible flavor.
  • Burger sauce tastes even better after resting in the fridge for a few hours.