Caramelized Crust Double Cheeseburger Mastery - A Smash Burger Recipe

Divide the ground beef into 8 equal portions, about 2 ounces each. Gently roll each portion into a loose ball without overworking the meat. Chill the balls for at least 15 minutes.

💡 Tip: Keeping the meat cold helps it sear better when it hits the hot surface.

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add the butter and let it melt and shimmer.

Place 2 to 4 beef balls onto the hot skillet. Immediately use a sturdy metal spatula to press down firmly on each ball, smashing them into thin patties (about 1/4 inch thick). The goal is maximum surface contact.

💡 Tip: A heavy-duty spatula and a firm, quick press are key to achieving thin patties and that coveted crust.

Season the top of the smashed patties generously with salt and pepper. Cook undisturbed for 2 minutes, or until a deep brown crust forms on the bottom.

💡 Tip: Resist the urge to move the patties too early; let that crust develop.

Flip the patties. Immediately top each patty with a slice of sharp cheddar cheese. Cook for another 1-1.5 minutes, until the cheese is melted and the second side is cooked through.

💡 Tip: The residual heat will continue to cook the inside of the patty.

While the patties cook, lightly toast the cut sides of the brioche buns on the skillet.

💡 Tip: A lightly toasted bun adds texture and prevents sogginess.

Assemble the burgers: place two cheesy patties on the bottom half of each toasted bun. Top with the other half of the bun.

💡 Tip: Double patties maximize the cheesy, crusty goodness in every bite.

Serve immediately.