A smashed burger is at the key to replicating your favorite fast food joint’s irresistible burger. Thin juicy beef patties topped with cheddar cheese and stacked for the most amazing homemade double cheeseburger you will ever make.
- 1 pound 80-85% lean ground beef
- 1–2 tablespoons vegetable/canola oil, for cooking
- Salt and pepper, to taste
- Sesame buns
- Mild orange cheddar cheese
- 1 sliced Red/yellow onion
- Dill sandwich chip pickles
- Roll the beef into 2-inch diameter balls. I was able to get 6 patties out of 1 pound of ground beef. Shoot for that for the proper size. Set aside.
- Bring a skillet or flat cast iron griddle to medium-high heat (on the stove or on the grill). Let get hot and brush with a little oil.
- Place beef balls on the hot skillet and immediately press down firmly (use two hands) with a flat spatula until the patty is smashed into a uniform 1/2 an inch thick patty (or just under). Season with salt and pepper to taste. Let simmer for 2 minutes. The edges may split and won’t be perfect. This is OK and actually preferred as it adds texture.
- Flip burgers, season with salt and pepper, and cook for 2 more minutes (burgers will be cooked medium and no longer pink). In the last 30 seconds, top each patty with cheese. Remove from the heat and serve with toppings/buns. These are the perfect size for double cheeseburgers.
Don’t guess about the timing! I use my phone to calculate exactly 2 minutes per side. This yields consistent results and prevents overcooking.
If you don’t have a flat spatula, wrap a regular spatula tightly in a THIN layer of aluminum foil. This prevents beef from sticking in the spatula slots.
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