More Breadcrumbs

Ultra-Smashed Cheeseburgers Recipe

Name: Ultra-Smashed Cheeseburgers Recipe
Total time: 5 min
Yield: Makes 1 burger
Cuisine: American
Ingredients: 1 soft hamburger roll, buttered and toasted; Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, and pickles; 4 ounces (110g) freshly ground beef chuck, divided into two 2-ounce (55g) balls; Kosher salt and freshly ground black pepper; 1 slice good melting cheese, such as American, cheddar, or homemade melting cheese

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt

Same smashed burger size, but twice the amount of crisp, browned crust.

Published: March 31, 2014 Last Updated: March 21, 2019

Ultra-smashed burgers pile on crisp, browned flavors while staying juicy. [Photographs and video: J. Kenji López-Alt]

Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering: What if I were to take this to the extreme? Was there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust.

Serious Eats

VIDEOS

Watch More Videos Replay

Why It Works

Smashing ground beef firmly into an ungreased pan increases contact points, delivering maximum crust and maximum flavor.
We use a stiff spatula or a bench scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.
By cooking two 2-ounce patties instead of one 4-ounce patty, we get double the amount of crust, while a slice of cheese in between the patties keeps things moist.

Yield:Makes 1 burger
Active time: 5 minutes
Total time:5 minutes
Rated: 4.88

Ingredients

1 soft hamburger roll, buttered and toasted
Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, and pickles
4 ounces (110g) freshly ground beef chuck, divided into two 2-ounce (55g) balls
Kosher salt and freshly ground black pepper
1 slice good melting cheese, such as American, cheddar, or homemade melting cheese

Directions

1.

Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.
2.

Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.
3.

Season generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits.
4.

Flip patties and immediately place a slice of cheese over 1 patty, then stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.

This Recipe Appears In

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Thai-Inspired Slow-Roasted Pork Shoulder Feast

Thai Dried Chili–Vinegar Dipping Sauce

Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast

For Tastier Rack of Lamb, Imperfect Is Better

What Does Food Media Smell Like?: Diversity and the Beard Awards

Food Editor Joe Yonan on Finding the Color of His Parachute

The Best Pro Cooking Tools for Your Home Kitchen

These Cake Stands Won't Let You Down

The Best Barbecue and Grilling Accessories

The Food Lab: Three Ways to Grill Corn