Double Smashburger
by Chris Moody · published May 2026 · last edited June 2, 2026
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Thin, crispy edges, bigger than the bun.
Ingredients
- 6 oz Ground Beef
- 1 whole Your favorite bun
- 1 whole Your favorite cheese slices
- 1 dash Your favorite seasoning, like salt, pepper, garlic, onion powder
Instructions
Form the ground beef loosely into 3oz balls for each patty.
Set your cheese slices onto an easily accessible plate.
Preheat your griddle on high.
Place your balls of ground beef evenly spaced on the griddle with room to expand.
Use a square of parchment paper (NOT wax paper) between the beef and your "smashing tool" (a wide burger flipper, or a tool designed for the job).
Smash the patty to your desired thickness. Press down even more along the edges for extra crispiness. Hold down on the center of the patty for 10 seconds.
When most of the red is gone, turn your burger flipper or spatula upside down so you get a good 45º angle. Work your way around the edge of the patty unsticking it from the griddle gently, trying not to do any damage.
When it is unstuck, flip the burger.
Press down on the patty for a few seconds.
Lightly season the patty to taste, then place a cheese slice on top.
Once the cheese is nicely melted, the patty is done! Remove and place on a toasted bun!
Add condiments, serve and eat!