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Close-up of a double cheeseburger featuring two perfectly seared, juicy smash burger patties melted with American cheese.

Juicy Smash Burger Patties

I remember the first time I made these Juicy Smash Burger Patties for my family during the summer. The smell of grilling filled the air, and the delighted faces of my family when they bit into those juicy patties created a cherished memory. This simple meal brings people together.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 burgers
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Patties
  • 1.5 lbs ground beef, 80/20, divided into 8 portions (3oz each) Meat must be cold when cooking
  • to taste Salt
  • to taste Black Pepper
  • to taste garlic powder optional
  • 4 slices medium cheddar cheese thick-sliced preferred
Burger Sauce
  • 1/3 cup mayonnaise
  • 1 tsp yellow mustard
Toppings and Buns
  • 4 burger buns brioche buns recommended
  • 2 cups iceberg lettuce shredded
  • 1 large tomato sliced
  • 1/2 red onion sliced into thin rings
  • 2 Dill Pickles cut into 12 slices total

Equipment

  • Griddle or large skillet
  • Burger press or sturdy spatula

Method
 

  1. Divide the ground beef into 8 equal portions, about 3 oz each. Roll them loosely into balls. Cover the balls and refrigerate them while you prepare the other ingredients. You can prepare and refrigerate the meat balls up to 2 days ahead.
  2. Remove any wilted leaves from the lettuce to keep it crisp, then finely shred the lettuce. Slice the tomatoes, onions, and pickles.
  3. Butter the burger buns. Toast them over medium heat until the buttered side is golden brown.
  4. Increase the griddle heat to medium/high. Place 2 to 4 burger balls onto the hot griddle surface.
  5. Working quickly, place a square of parchment paper over a meat ball. Use a burger press or spatula to firmly smash the meat straight down into a thin patty shape.
  6. Peel back and discard the parchment paper from the smashed patty. Season the patty with salt, pepper, and garlic powder to your taste. Add 1/2 teaspoon of burger sauce to the top of the patty.
  7. Cook the patty for 2 minutes on the first side, or until a sear forms and juices appear on the surface.
  8. Use a metal spatula, angled down at 45 degrees, to scrape under the patty to lift the caramelized part, and flip it. Cook the second side for 1 minute more. Top half of the patties with a slice of cheese, then cover that patty with a second patty to create a double stack.
  9. Repeat the cooking process with the remaining burgers. Transfer the finished burgers to a platter.
  10. To assemble, spread burger sauce on the bottom bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices, and the thin sliced onion. Add the double patty stack and place the top bun on.

Nutrition

Calories: 730kcalCarbohydrates: 26gProtein: 42gFat: 59g

Notes

This recipe makes 4 double-patty burgers. If you prefer single patties, you can make 8 smaller burgers instead.

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