Double Smash Burgers

Every time my spatula hits that ball of seasoned beef, creating that signature sizzle and unmistakable aroma, I'm reminded why smash burgers have become a legend in my kitchen. After countless experiments with different techniques and ratios, I've discovered that the perfect smash burger is all about timing, temperature, and technique. The resulting crispy-edged, juicy patties have converted even my most traditional burger-loving friends.

Just last weekend, I made these for my brother's birthday gathering. The moment that first batch hit the table, everyone gathered around the kitchen asking to watch the next round being made. The secret? Getting your pan scorching hot and using the right pressure when smashing.

Essential Ingredients and Selection Tips

• Ground Beef: Must be 80/20 for proper fat content. Through testing, I've found that freshly ground chuck creates the best flavor
• American Cheese: Use real American cheese, not processed cheese food. After trying various options, Boar's Head gives the best melt
• Cast Iron Skillet: Essential for achieving that perfect crust. My 12-inch Lodge pan has never failed me
• Buns: Choose soft potato rolls that toast beautifully. Martin's Potato Rolls are my go-to
• Burger Sauce: Make your own by combining mayo, mustard, and chopped pickles

Detailed Instructions

Beef Preparation:

Divide your meat into 2-ounce portions and gently form into loose balls - don't compress them. Season each ball generously with salt just before cooking. The loose texture is crucial for achieving those crispy edges.

Heat Management:

Get your cast iron ripping hot - I mean really hot. When a drop of water instantly evaporates with a sizzle, you're ready. Add just a tiny bit of oil - too much and you'll lose that crucial crust.

The Perfect Smash:

Here's where technique becomes crucial. Place your beef ball on the scorching hot surface and immediately cover with parchment paper. Using a large, flat spatula or press, smash the patty as thin as possible with firm, even pressure. Don't be gentle - you want it paper-thin. Remove the parchment and season with salt and pepper.

Crust Development:

Let the patty cook undisturbed for about 45 seconds until you see the edges getting crispy and brown. When little juices start bubbling through the top, you're ready to flip. Use a sharp-edged spatula to scrape under the patty, making sure you get all those crispy bits.

The Cheese Moment:

As soon as you flip, immediately add your cheese. The residual heat from the first side will help melt it perfectly. Cook for another 30-45 seconds - no longer, or you'll lose the juiciness.

Pin it

My grandfather, a former diner cook, taught me to add a tiny sprinkle of water next to the patty and cover it briefly to help melt the cheese perfectly.

Temperature Management

Your pan needs to recover its heat between batches. I've learned to let it reheat for a minute between burgers, keeping the heat consistent throughout cooking.

Pin it

Through years of making these burgers, I've learned that success lies in confidence and speed - hesitation leads to less-than-perfect results.

These Double Smash Burgers represent burger-making in its purest form. While they might seem simple, each step requires attention and technique to achieve that perfect combination of crispy crust and juicy interior. Remember, practice makes perfect, and even the less-than-perfect attempts will still be delicious. From my kitchen to yours, I hope these burgers bring as much joy to your table as they have to mine.

Frequently Asked Questions

→ Why use cast iron pan?

Cast iron retains high heat better, creating the perfect crust. Non-stick won't work for proper smashing.

→ Why 20% fat beef?

Higher fat keeps burgers juicy and helps form crust. Lean beef will dry out and stick.

→ Can I make them thicker?

Thin patties are key to smash burgers. Thicker won't develop the same crispy crust.

→ Why use parchment paper?

Prevents sticking to spatula when smashing and helps create even patties.

→ Can I prep patties ahead?

Best made fresh. Don't pre-form patties as it affects texture and crust formation.