Diner-Style Double Smash Burgers

Quick facts

Ingredients

• 1 1/2 lb 80/20 ground beef

• 8 slices American cheese

• 4 potato buns

• 1/3 cup mayonnaise

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 1 tbsp minced pickles

• 1 small onion, very thinly sliced

• Dill pickle chips

• Kosher salt and black pepper

Step-by-step method

1. Mix mayonnaise, ketchup, mustard and minced pickles. Divide cold beef loosely into eight 3-ounce balls without compressing.

2. Toast cut buns on a lightly buttered griddle and set aside. Heat cast iron or steel until a water drop skitters and evaporates immediately.

3. Place beef balls with plenty of space. Cover each with parchment and press very firmly with a stiff spatula for 8–10 seconds.

4. Season and cook untouched 90 seconds until edges are deeply brown. Scrape underneath sharply, flip, add cheese and cook about 45 seconds.

5. Stack two patties per bun and add sauce, onions and pickles. Serve immediately while the edges remain crisp.

How to know it is done

Use the texture, color and temperature cues in the method as well as the suggested time. Ovens, grills and ingredient sizes vary; for meat and seafood, confirm doneness with an instant-read thermometer.

Tips for the best result

• Use beef with enough fat and keep it cold.

• Smash only at the beginning, never after flipping.

• A rigid metal spatula is essential.

Variations and substitutions

Adjust heat and seasonings to taste. When replacing a major ingredient, choose one with similar moisture and fat so the texture remains dependable. For a larger batch, double ingredients but cook in batches where needed.

Storage and reheating

Cooked patties keep 3 days, but smash burgers are best freshly assembled.

Approximate nutrition

Approximately 720 calories per serving. This is an estimate and varies with brands, substitutions and actual portion size.