Craving the ultimate burger experience? Look no further! Let’s elevate your burger game with this mouthwatering recipe for a smash burger. Dive into flavor-packed patties, perfectly caramelized onions, and a symphony of toppings nestled between two toasted brioche buns.

What Is a Smash Burger?

A smash burger is exactly what it sounds like—a burger that’s been smashed to help concentrate flavor and turn the beef’s fat into a crisp exterior. The patties are all cooked until crisp and well done, not to temperature like a tavern burger, which has a thicker interior, or a classic grilled burger, which has to be at least cooked to medium for food safety. “They’re foolproof—and it’s a lot of fun to make them,”

How to make Double Patty Smash burgers

Ingredients:

For the Burgers:

• 4 Good Ranchers American Wagyu & Black Angus Burger Patties
• Salt and freshly ground black pepper, to taste
• 2 slices of American Cheese
• Oil, for the grill

For the Toppings:

• 1 large onion, thinly sliced
• Butter, for cooking onions
• 2 brioche buns, split and toasted
• Lettuce, tomato slices, and pickles (optional)

Directions:

1. Prepare the Onions: In a skillet over medium heat, melt a small amount of butter. Add the thinly sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 15-20 minutes. Set aside.
2. Preheat the Grill: Preheat a griddle or skillet over high heat. Brush lightly with oil.
3. Smash the Burgers: Place the patties on the hot griddle and immediately smash them flat
4. with a burger press or heavy spatula into a patty about 1/4 inch thick.
5. Season with salt and pepper.
6. Cook the patties for about 2-3 minutes until the edges are crispy and
7. Flip the patties, and immediately place a slice of cheese on each.
8. Cook for another 1-2 minutes until the cheese is melted and the patties are cooked to your desired doneness.

Assemble the Burgers:

1. On the bottom half of each toasted brioche bun, layer lettuce, tomato slices, and pickles if using.
2. Stack two cheese-topped patties on each bun. Top with a generous amount of caramelized onions.
3. Cover with the top half of the brioche bun.

Chef’s Note: The key to a great smash burger is pressing the patty thin quickly after placing it on the hot surface to ensure a nice sear and crispy edges.