Smash Burger Recipe with Cheddar, Pickles, and Fresh Toppings Recipe
This Smash Burger recipe delivers juicy, flavorful burgers with perfectly seared edges and melted cheddar cheese. Using an 80/20 ground beef blend, the patties are smashed thin on a hot griddle for maximum caramelization, then stacked double with fresh lettuce, tomato, onion, pickles, and a tangy homemade sauce on toasted brioche buns. Ready in just 30 minutes, these burgers combine crispy, melty, and fresh textures for an unbeatable classic burger experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 patties, 2 per burger)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Beef Patties
- 1 1/2 lbs ground beef (80/20), divided into 8 portions (3oz each)
- Salt, to taste
- Black pepper, to taste
- Garlic powder (optional), to taste
Cheese
- 4 slices medium cheddar cheese (preferably thick-sliced)
Sauce
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
Buns and Toppings
- 4 burger buns (brioche 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
Instructions
- Portion Beef Patties: Divide the ground beef into 8 equal portions, about 3 ounces each. Loosely roll each portion into a ball, cover, and refrigerate until ready to cook. The meat should be cold when it hits the grill to ensure proper searing.
- Prep Toppings and Buns: Remove any wilted leaves from the lettuce and finely shred it to maintain crispness. Slice the tomato, onion, and dill pickles into appropriate sizes for layering on the burger. Butter the buns and toast them over medium heat until the buttered side is golden brown, then set aside.
- Cook the Patties: Heat a griddle or flat top pan to medium-high heat. Place 2 to 4 balls of beef onto the hot surface. Quickly cover each ball with a square of parchment paper and use a burger press or sturdy spatula to firmly smash the balls into thin patties. Remove the parchment, season patties with salt, pepper, and garlic powder (if using), and dollop about 1/2 teaspoon of the burger sauce on each patty.
- Sear Patties: Cook the smashed patties for 2 minutes on the first side until a rich sear forms and juices begin to rise. Using a metal spatula angled at 45 degrees, carefully scrape under the patties to lift the caramelized crust and flip them over. Cook for an additional 1 minute.
- Add Cheese and Double Patty: Place a slice of cheddar cheese on half of the patties during the last minute of cooking. Quickly top each cheese-covered patty with another cooked patty to create a double stack. Continue cooking briefly until the cheese melts.
- Assemble Burgers: Spread burger sauce on the bottom half of each toasted bun. Layer 3 pickle slices, shredded lettuce, 2 tomato slices, and thin onion rings on top. Add the double-stacked patties and finish with the top bun. Serve immediately while hot and juicy.
Notes
- Using cold meat ensures better crust formation when smashing the patties.
- Parchment paper helps prevent the meat from sticking to your press or spatula and makes smashing easier.
- For best flavor, use freshly ground black pepper and high-quality cheese slices.
- You can prepare the beef balls a day ahead and keep them refrigerated for convenience.
- Brioche buns add a subtle sweetness that complements the savory patties but other soft burger buns also work well.
