Why should the beef stay cold?

Cold beef fat holds together well when cooked in a pan. I divide 1 lb (450g) of beef into four 4-oz (115g) patties and loosely form them into balls. Cold beef fat cooked in a pan results in tender beef. Patties of formed beef balls left at room temperature may lose their fat when cooked. Keep beef balls refrigerated until you are ready to cook them.

Can I use a non-stick skillet?

No. The nonstick quality of the pan prevents it from safely handling the temperatures required for proper meat cooking and browning, which requires contact between the meat and the pan.

Do I need a burger press?

A firm, flat metal spatula will work. You can add force by putting a small saucepan on the spatula.

Why does the meat stick to my spatula?

Put a sheet of parchment paper between the ball of beef and the spatula to flatten it. The ball of beef can be easily rolled off the parchment paper as you flatten it and later removed from the parchment paper.

Can I swap the avocado oil?

Use grapeseed oil for this task. Olive oil is not recommended due to its low smoke point and lack of suitability for high-temperature cooking necessary to start the searing process.

Smash Burger Recipe: Ultra-Crispy Double Cheeseburgers

By Emma CollinsOct 13, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Medium

Jump to recipe

Buy 80/20 chuck beef and keep it cold. As the chuck beef cooks on a hot surface, the fat will render and crisp the edges of these double cheeseburgers. Suggested toppings include toasted brioche buns, pickles, and an orange sauce. This is a messy sandwich.

Smash Burger Recipe: Ultra-Crispy Double Cheeseburgers

I form four burgers and chill them until ready to grill in a very hot pan; otherwise, burgers made entirely in a pan tend to be dry. I grill burgers on a 12-inch cast-iron pan, grilling two burgers at a time and flipping them with a large spatula to grill all sides.

The first opening of the sandwich is immediate and occurs in the pan. I do not open the sandwich any other time during the first 30 seconds. After 2 minutes, moisture is escaping from between and around the slices of bread, and the outside of the bread is very dark brown. I open the sandwich forcefully on one side, flip it over, put a slice of American cheese and some water on top, and open the sandwich again.

Prepare the sauce ahead of time by at least 30 minutes to serve with hot buns and beef and pickles. Serve burgers right away to keep the edges of the patties crisp. Top the burgers with jalapeno slaw to add a cool, crunchy element to the sandwich.

Why this recipe works

80/20 chuck beef contains enough fat to sear and develop a lacy crust on the edges of the patty when cooked in a pan.
Brioche buns toast easily in butter and hold up well when sauces or other toppings are added to servings.
American cheese melts over the two patties when covered and adds melted cheese inside double-patty sandwiches.
Refrigerated dill pickle chips add texture that complements the flavor of the seasoned beef and other sauces.
A small amount of commercial mayonnaise mixed with ketchup, mustard, and smoked paprika has a pink-orange color after 30 minutes at room temperature.
One pound of beef can be used to make two double cheeseburgers with four thin patties instead of two thick patties.

Instructions

Mix the mayonnaise, ketchup, yellow mustard, and smoked paprika for the burger sauce. Make it at least 30 minutes before cooking.

Divide the cold beef into 4 equal balls, about 4 oz each. Roll them loosely without packing the meat, then refrigerate until cooking.

Heat a 12-inch cast-iron skillet over medium-high heat. Spread the softened butter over the cut faces of the brioche buns and toast them face-down for about 60-90 seconds, until deep golden brown. Set aside.

Turn the heat to high until the skillet is just starting to give off wisps of smoke. Put 2 beef balls in the skillet, leaving plenty of space between them.

Cover one beef ball with a small square of parchment paper and press it firmly with a sturdy flat metal spatula until very thin with jagged edges. Repeat with the second ball.

Season the raw sides with salt and pepper. Cook undisturbed for about 2 minutes, until the edges are dark brown and juices bubble through the tops.

Scrape firmly underneath each patty with a stiff-edged spatula and flip. Put a slice of American cheese on each patty, add 1 tsp water to the pan, and cover with a lid for 30 seconds to melt the cheese.

FAQ

80/20 chuck beef. The 20% fat content helps the edges of the meat brown into a lacy crust when cooked in a pan. Without fat, other beef cuts can overcook before browning. Keep meat refrigerated until it is ready to cook.

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Lunch Dinner Beef American Stovetop

Smash Burger Recipe: Ultra-Crispy Double Cheeseburgers

Name: Smash Burger Recipe: Ultra-Crispy Double Cheeseburgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 burgers
Ingredients: 1 lb 80/20 ground beef chuck (very cold, divided into 4 oz balls); 2 brioche buns (split); 4 slices yellow American cheese; 6 slices dill pickle chips; 1/4 cup mayonnaise (for the sauce); 2 tbsp ketchup (for the sauce); 1 tsp yellow mustard (for the sauce); smoked paprika (a dash, for the sauce); 1 tbsp unsalted butter (softened); avocado oil (a tiny amount); kosher salt (to taste); coarse black pepper (to taste); 1 tsp water (for steaming the cheese)

By Emma CollinsOct 13, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Medium

Jump to recipe

Why this recipe works

80/20 chuck beef contains enough fat to sear and develop a lacy crust on the edges of the patty when cooked in a pan.
Brioche buns toast easily in butter and hold up well when sauces or other toppings are added to servings.
American cheese melts over the two patties when covered and adds melted cheese inside double-patty sandwiches.
Refrigerated dill pickle chips add texture that complements the flavor of the seasoned beef and other sauces.
A small amount of commercial mayonnaise mixed with ketchup, mustard, and smoked paprika has a pink-orange color after 30 minutes at room temperature.
One pound of beef can be used to make two double cheeseburgers with four thin patties instead of two thick patties.

Ingredients

Servings2

•1 lb 80/20 ground beef chuck (very cold, divided into 4 oz balls)
•2 brioche buns (split)
•4 slices yellow American cheese
•6 slices dill pickle chips
•¼ cup mayonnaise (for the sauce)
•2 tbsp ketchup (for the sauce)
•1 tsp yellow mustard (for the sauce)
•smoked paprika (a dash, for the sauce)
•1 tbsp unsalted butter (softened)
•avocado oil (a tiny amount)
•kosher salt (to taste)
•coarse black pepper (to taste)
•1 tsp water (for steaming the cheese)

Instructions

1
Mix the mayonnaise, ketchup, yellow mustard, and smoked paprika for the burger sauce. Make it at least 30 minutes before cooking.
2
Divide the cold beef into 4 equal balls, about 4 oz each. Roll them loosely without packing the meat, then refrigerate until cooking.
3
Heat a 12-inch cast-iron skillet over medium-high heat. Spread the softened butter over the cut faces of the brioche buns and toast them face-down for about 60-90 seconds, until deep golden brown. Set aside.
4
Turn the heat to high until the skillet is just starting to give off wisps of smoke. Put 2 beef balls in the skillet, leaving plenty of space between them.
5
Cover one beef ball with a small square of parchment paper and press it firmly with a sturdy flat metal spatula until very thin with jagged edges. Repeat with the second ball.
6
Season the raw sides with salt and pepper. Cook undisturbed for about 2 minutes, until the edges are dark brown and juices bubble through the tops.
7
Scrape firmly underneath each patty with a stiff-edged spatula and flip. Put a slice of American cheese on each patty, add 1 tsp water to the pan, and cover with a lid for 30 seconds to melt the cheese.