Classic American Double Smashed Cheeseburger

Name: Classic American Double Smash Cheeseburger
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 double cheeseburgers
Cuisine: American
Ingredients: 1 1/2 lb 80/20 ground beef, cold; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 8 slices sharp cheddar cheese; 1/3 cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon yellow mustard; 1 tablespoon sweet pickle relish; 1 teaspoon dill pickle juice; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/8 teaspoon kosher salt; 1/8 teaspoon black pepper; 4 brioche burger buns, split; 2 tablespoons unsalted butter, softened; 1 cup finely shredded iceberg lettuce; 1 large ripe tomato, cut into 8 slices, about 1/4 inch thick; 16 dill pickle chips; 1/2 cup finely diced yellow onion; 1/4 cup ketchup; 2 tablespoons yellow mustard; Large cast-iron skillet, flat-top griddle, or heavy stainless-steel skillet; Sturdy metal spatula or burger press; Parchment paper squares, about 5 inches wide, for clean smashing; Instant-read or infrared thermometer, helpful for checking griddle heat

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 double cheeseburgers
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Quick Ingredients

1 1/2 lb 80/20 ground beef, divided into 8 loosely packed 3 oz balls
1 1/2 teaspoons kosher salt and 1 teaspoon black pepper
8 slices sharp cheddar cheese
4 brioche burger buns, split
2 tablespoons unsalted butter, softened
1 cup finely shredded iceberg lettuce
1 large tomato, sliced into 8 slices
16 dill pickle chips
1/2 cup finely diced yellow onion
1/4 cup ketchup and 2 tablespoons yellow mustard
Burger sauce: 1/3 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon sweet pickle relish, 1 teaspoon pickle juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder

Do This

1. Mix the burger sauce and chill it while you prep the toppings.
2. Divide beef into 8 loose 3 oz balls; keep cold and do not overwork.
3. Butter the brioche buns and toast cut-side down on a 350°F griddle for 1 to 2 minutes.
4. Heat a cast-iron skillet or griddle to 450°F to 500°F, then smash each beef ball thin and season with salt and pepper.
5. Cook patties for 90 seconds, flip, add cheddar, and cook 45 to 60 seconds more.
6. Build each burger with sauce, lettuce, tomato, two cheesy patties, pickles, diced onion, ketchup, mustard, and the top bun.

Why You’ll Love This Recipe

Classic diner flavor at home: Thin smashed patties get deeply browned, crispy edges in just minutes.
Double the beef, double the cheese: Two juicy patties and two slices of sharp cheddar make every burger hearty and satisfying.
Balanced toppings: Shredded lettuce, tomato, pickles, onions, ketchup, mustard, and creamy burger sauce give you that perfect American cheeseburger bite.
Easy for home cooks: You only need a hot skillet or griddle, simple ingredients, and a sturdy spatula.

Grocery List

Produce: Iceberg lettuce, 1 large ripe tomato, 1 small yellow onion
Dairy: Sharp cheddar cheese slices, unsalted butter
Pantry: Mayonnaise, ketchup, yellow mustard, sweet pickle relish, dill pickle chips, pickle juice, smoked paprika, garlic powder, onion powder, kosher salt, black pepper
Meat: 80/20 ground beef
Bakery: Brioche burger buns

Full Ingredients

For the Smashed Beef Patties

1 1/2 lb 80/20 ground beef, cold
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
8 slices sharp cheddar cheese

For the Burger Sauce

1/3 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon sweet pickle relish
1 teaspoon dill pickle juice
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

For the Buns and Toppings

4 brioche burger buns, split
2 tablespoons unsalted butter, softened
1 cup finely shredded iceberg lettuce
1 large ripe tomato, cut into 8 slices, about 1/4 inch thick
16 dill pickle chips
1/2 cup finely diced yellow onion
1/4 cup ketchup
2 tablespoons yellow mustard

Recommended Equipment

Large cast-iron skillet, flat-top griddle, or heavy stainless-steel skillet
Sturdy metal spatula or burger press
Parchment paper squares, about 5 inches wide, for clean smashing
Instant-read or infrared thermometer, helpful for checking griddle heat

Classic American Double Smashed Cheeseburger – Closeup

Step-by-Step Instructions

Step 1: Make the burger sauce

In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, pickle juice, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until smooth and creamy. Taste and adjust with a tiny extra splash of pickle juice if you like a tangier sauce. Cover and refrigerate for at least 10 minutes while you prep the rest of the burger components.

Step 2: Prep the toppings and buns

Shred the iceberg lettuce finely, slice the tomato into 8 even slices, dice the onion, and set out the pickle chips, ketchup, and mustard. Split the brioche buns and spread the cut sides with softened butter, using about 1/2 tablespoon butter per bun. Keeping the toppings ready is important because smashed patties cook very quickly.

Step 3: Portion the beef

Divide the cold ground beef into 8 portions, each weighing 3 oz. Gently shape each portion into a loose ball without packing it tightly. Loose beef balls smash more easily and create the craggy edges that turn crispy on the hot cooking surface. Keep the beef chilled until the skillet or griddle is fully heated.

Step 4: Toast the brioche buns

Heat a cast-iron skillet or griddle over medium heat to about 350°F. Place the buttered buns cut-side down and toast for 1 to 2 minutes, until golden brown and lightly crisp at the edges. Transfer the buns to a plate. Toasting adds flavor and helps the buns hold up to the sauce and juicy patties.

Step 5: Heat the skillet for smashing

Increase the heat to high and let the skillet or griddle reach 450°F to 500°F. It should be very hot before the beef touches it. If you do not have a thermometer, heat the pan until a drop of water instantly sizzles and evaporates. Turn on the vent fan if you have one, because smashed burgers need high heat for the best crust.

Step 6: Smash and sear the patties

Place 2 to 4 beef balls on the hot cooking surface, leaving at least 3 inches between them. Immediately place a parchment square over each beef ball, then press down firmly with a sturdy metal spatula or burger press for about 10 seconds, smashing each patty to about 1/4 inch thick. Remove the parchment and season the patties with about half of the kosher salt and black pepper.

Cook the patties undisturbed for 90 seconds, until the edges are browned and lacy and the underside has a deep crust. Do not move them too early; the crust needs direct contact with the hot pan.

Step 7: Flip, add cheddar, and finish cooking

Use the metal spatula to scrape firmly under each patty, making sure to capture the browned crust. Flip the patties, then immediately top each one with 1 slice of sharp cheddar cheese. Season the second side with the remaining salt and pepper. Cook for 45 to 60 seconds more, until the cheese is melted and the beef is cooked through to 160°F. Transfer the patties to a warm plate and repeat with the remaining beef if cooking in batches.

Step 8: Assemble the double cheeseburgers

Spread about 1 tablespoon burger sauce on the bottom half of each toasted bun. Add 1/4 cup shredded lettuce and 2 tomato slices. Stack 2 cheddar-topped smashed patties on each burger. Add 4 pickle chips, 2 tablespoons diced onion, 1 tablespoon ketchup, and 1/2 tablespoon yellow mustard per burger. Spread a little more burger sauce on the inside of the top bun if desired, then close the burger and serve immediately while the cheese is melty and the patties are hot.

Pro Tips

Use 80/20 beef: The fat helps the patties stay juicy and creates a flavorful, browned crust.
Do not salt the beef before shaping: Salt right after smashing so the texture stays tender instead of dense.
Smash only once: Press the beef firmly when it first hits the pan, then leave it alone to sear.
Scrape, do not just flip: A strong scraping motion keeps the delicious crust attached to the patty.
Build quickly: Have toppings ready before cooking so the burgers are assembled while the cheese is still melted.

Variations

Bacon double cheeseburger: Add 2 crisp bacon strips to each burger before closing the bun.
Spicy diner burger: Stir 1 teaspoon hot sauce and 1 tablespoon finely chopped pickled jalapeños into the burger sauce.
Caramelized onion version: Replace the raw diced onions with 1/2 cup caramelized onions for a sweeter, richer burger.

Storage & Make-Ahead

These cheeseburgers are best eaten immediately after cooking, when the patties are crisp-edged and the cheese is melted. To make prep easier, the burger sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Lettuce, tomato, pickles, and onion can be prepped up to 4 hours ahead and refrigerated separately. Cooked patties can be refrigerated in an airtight container for up to 3 days, but the texture will be softer after reheating. Reheat patties in a 350°F skillet for 1 to 2 minutes per side, just until warmed through. Store buns, toppings, and sauce separately; assembled burgers do not store well because the buns become soggy.

Nutrition (per serving)