Smash Burgers

One of the key ingredients that make this burger amazing is the secret sauce … psst, it has a punch.

One of the key ingredients that make this burger amazing is the secret sauce … psst, it has a punch.

I thought our family had the best cheeseburger around: ground steak for the meat, thick cheddar cheese slices, our secret sauce, but was I wrong . I changed my mind when I tried these Smash Burgers from Bon Appetit. The things that make this burger mouth-watering include the fattier beef, tangy secret sauce and American cheese. It is going to be hard to go back to our family favorite after knowing these are so delicious.

Smash Burgers, aka Double Cheese Burgers

Servings: 4

Prep: 20 MINUTES

Grill: 15 MINUTES

Total: 45 MINUTES


  • 1 cup finely chopped dill pickles

  • ½ cup mayonnaise

  • 2 Tbsp. ketchup

  • 2 Tbsp. sauce from a can of chipotles in adobo

  • ½ tsp. kosher salt, plus more

  • 1½ lb. ground beef (20% percent fat)

  • 4 potato or sesame rolls

  • ½ head of iceberg lettuce, leaves separated, torn into pieces about the size of the buns

  • 1 white onion or red onion, sliced paper thin

  • 4 thin tomato slices (optional)

  • 2 Tbsp. vegetable oil

  • 8 slices American cheese


  • Prepare a grill for high heat. Place a cast-iron griddle, flat side up, on grate; heat until very hot, at least 20 minutes.

  • Mix together pickles, mayonnaise, ketchup, adobo sauce, and ½ tsp. salt in a medium bowl; set special sauce aside.

  • Divide beef into eight 3-oz. portions (don’t form into patties). Place 4 portions between 2 sheets of parchment paper, spacing 6" apart, and, using a meat mallet or skillet, firmly smash to create thin patties, about 5" across. Transfer to a baking sheet. Repeat with remaining portions and fresh parchment paper.

  • Wrap all the buns together in a large sheet of foil to make a packet (this will keep buns soft and from getting too toasted on the grill). Place packet on grate and grill, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using.

  • Drizzle oil over griddle and use paper towels to evenly coat surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place 4 on griddle, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds. Transfer patties to buns with toppings, stacking 2 patties on each bun. Repeat with remaining 4 patties, scraping off any cheese stuck to griddle in between batches.

    Recipe and photo credits: Bon Appetit

mary van hielFood, LoveComment