We've been enjoying smash burgers from a local supermarket and decided to make our own...so here's our double smash cheeseburgers recipe...and it's a good one!!
The burgers are purely 20% fat beef mince that are seasoned well on both sides just before frying - they're so full of flavour. Cheese, lettuce or salad leaves plus some burger sauce makes for very tasty double smash cheeseburgers in under 30 minutes!!
Tips
- The slight dimple in the centre of each beef patty ensures they don’t puff up when cooking.
- This double smash cheeseburgers recipe is easily adapted if you’re cooking for less or more people.
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How to make these Double Smash Cheeseburgers
Ingredients
- 340g 20% fat beef mince
- 2 burger buns (we like seeded or brioche)
- salt and freshly ground black pepper
- 1 tsp vegetable oil
- 4 cheese slices (preferably American/cheese singles in the UK)
To serve (optional):
- shop bought or homemade burger sauce
- lettuce or salad leaves
Instructions
- Divide the mince into 4 x 85g pieces and gently roll into balls. Put the balls between 2 large sheets of baking paper, spaced evenly apart. Press each ball using the base of a small pan so they’re a bit wider than the buns (they’ll shrink slightly when cooked). Discard the top sheet of baking paper and use your fingertips to create a slight dimple in the centre of each beef patty (see Tips), then slide them onto a large plate, still on the paper, and chill in the fridge.
- Lightly toast the burger buns under a hot grill, then set aside.
- Heat a large frying pan over a high heat and grease with the oil. Remove the beef patties from the fridge, and season both sides generously with salt and some freshly ground black pepper (this is where the crust and flavour comes from!).
- When the pan is very hot and slightly smoking, add the burgers (you may need to do this in 2 batches, depending on the size of your frying pan), dimple side up, and press down with a fish slice or burger press to sear the outside of the burgers. Cook for 1 minute, flip them over and press into the pan again and cook for a further minute. Reduce the heat to medium and continue to cook for 1 minute. Turn them over again and top each burger with a cheese slice. Cook for 1 to 2 minutes, until the cheese is starting to melt.
- Rest the burgers for a few minutes and then assemble - layer a few lettuce or salad leaves on the base of each bun and spread some burger sauce on the bun lids. Place 2 smash cheeseburgers on top of the salad, put the lids on and enjoy!
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Double Smash Cheeseburgers
Ingredients
- 340 g (12 oz) 20% fat beef mince
- 2 burger buns (we like seeded or brioche)
- salt and freshly ground black pepper
- 1 tsp vegetable oil
- 4 cheese slices (preferably American/cheese singles in the UK)
To serve (optional):
- shop bought or homemade burger sauce
- lettuce or salad leaves
Instructions
- Divide the mince into 4 x 85g pieces and gently roll into balls. Put the balls between 2 large sheets of baking paper, spaced evenly apart. Press each ball using the base of a small pan so they’re a bit wider than the buns (they’ll shrink slightly when cooked). Discard the top sheet of baking paper and use your fingertips to create a slight dimple in the centre of each beef patty (see Tips), then slide them onto a large plate, still on the paper, and chill in the fridge.
- Lightly toast the burger buns under a hot grill, then set aside.
- Heat a large frying pan over a high heat and grease with the oil. Remove the beef patties from the fridge, and season both sides generously with salt and some freshly ground black pepper (this is where the crust and flavour comes from!).
- When the pan is very hot and slightly smoking, add the burgers (you may need to do this in 2 batches, depending on the size of your frying pan), dimple side up, and press down with a fish slice or burger press to sear the outside of the burgers. Cook for 1 minute, flip them over and press into the pan again and cook for a further minute. Reduce the heat to medium and continue to cook for 1 minute. Turn them over again and top each burger with a cheese slice. Cook for 1 to 2 minutes, until the cheese is starting to melt.
- Rest the burgers for a few minutes and then assemble - layer a few lettuce or salad leaves on the base of each bun and spread some burger sauce on the bun lids. Place 2 smash cheeseburgers on top of the salad, put the lids on and enjoy!
Notes
- The slight dimple in the centre of each beef patty ensures they don’t puff up when cooking.
- This double smash cheeseburgers recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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