The Ultimate Double Smashburger
By Suhaib Malik
Published Mar 4, 2026
Updated Jul 12, 2026
This double smashburger delivers maximum crust with a wide, lacy sear on every patty. Two thin, ultra-crispy patties layered with melted American cheese and a tangy special sauce — done in twenty minutes with nothing but a hot skillet and a sturdy spatula.
Ingredients
Instructions
- 1
Heat a cast iron skillet or griddle over high heat until smoking hot, then add the oil.
- 2
Place a beef ball on the griddle and immediately press flat with a sturdy spatula for 10-15 seconds.
- 3
Season with salt and pepper, scatter diced onion on top, and cook 90 seconds until deeply browned.
- 4
Flip, top immediately with a cheese slice, and cook 60 seconds more.
- 5
Toast the buttered buns cut-side down until golden.
- 6
Spread special sauce on both buns, layer two patties and lettuce, and serve immediately.
Use an 80/20 ground beef blend for the best crust. Don't press the patty more than once — you'll squeeze out the juices.
Leftover patties keep well for 2 days refrigerated. Reheat in a hot skillet, not the microwave, to preserve the crust.
Nutrition Facts
Frequently Asked Questions
Can I use a different ground beef ratio?
An 80/20 blend gives the best balance of crust and juiciness. Leaner beef will smash flatter but dry out faster.
Can I make these ahead of time?
Smashburgers are best fresh off the griddle. You can portion the beef balls ahead and refrigerate up to a day.
What if I don't have a griddle?
A well-seasoned cast iron skillet works just as well — just make sure it's very hot before adding the beef.
Best burger I’ve made at home, hands down. The lacy crust trick actually works!
Doubled the recipe for a cookout and everyone asked for the sauce recipe.