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Double Smash Beef Burgeramerican
PlateMap recipe · #07

Double Smash Beef Burger

Two thin smashed beef patties with crisp edges, melted cheese, burger sauce, pickles, lettuce, tomato and onion in a toasted brioche bun.

22minutes
2Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Heavy skillet, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Burger sauce

    3 minutes

    Mix the mayonnaise, ketchup, 10 g of the mustard and 15 g of finely chopped pickles. Keep cold until serving.

    Success cue

    The sauce is evenly pink and smooth.

  2. 02

    Preparation

    5 minutes

    Divide the beef into 4 loose balls of 100 g and keep them cold. Slice the tomato and onion thinly.

    Success cue

    The balls are loosely packed and still cold.

  3. 03

    Heating

    4 minutesHigh heat

    Heat a cast-iron skillet over high heat for 3 to 4 minutes until it starts to smoke.

    Success cue

    A wisp of smoke rises from the pan.

  4. 04

    Smashing

    3 minutesHigh heat

    Place 2 balls in the pan, cover with baking paper and press them very thin within 20 seconds. Season with salt and pepper and cook for 2½ minutes without moving.

    Success cue

    The edges are deep brown and crisp.

  5. 05

    Cheese

    1 minuteHigh heat

    Scrape under each patty, flip, place cheese on top and cook for 1 minute. Repeat with the other 2 balls.

    Success cue

    The cheese has melted and no pink juices remain.

  6. 06

    Buns

    1 minuteMedium heat

    Toast the buns cut side down in the skillet for 1 minute.

    Success cue

    The cut sides are golden.

  7. 07

    Serve

    3 minutes

    Spread the sauce and the rest of the mustard on the buns, then add lettuce, tomato, onion, the remaining pickles and two patties per burger.

    Success cue

    Each burger is stacked and holds together.

Cooking tips

Extra tip

Smashing paper-thin maximizes direct contact with scorching iron for Maillard caramelization.

  • • 80/20 beef ratio ensures crispy lace edges
  • • Press only in the first 20 seconds

Potential allergens

Milk, Wheat / gluten, Mustard, Egg

Compound ingredients vary by product; check labels and possible cross-contact.

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