These double smash burgers come together in a pinch and couldn’t be more simple to make!
I recently filmed a video of my Dad making his very own burger (video in the recipe card below if you haven’t seen it already). He created ‘The Dad Burger’, which you’ll see in a second further down the post. After we filmed the video, I challenged myself to master the mighty smash burger, and I’m happy to report I’m ready to share it with the world. Follow me…
Preparing Smash Burgers
The beauty of smash burgers is the prep of the patty itself is very minimal. All you need is beef, salt and pepper. Mostly crucially, you’ll need high-fat beef (20%+). Using high-fat beef is important for a few different reasons:
- Flavour – Fat = flavour and that’s certainly the case with beef burgers.
- Juicy – The excess fat stops the beef from drying out in the pan and keeps the patty super juicy.
- Oil – The excess fat will also help prevent the beef from sticking to the pan, which is especially important when smashing it.
Just divide the beef into 4 pieces and gently roll them into balls. This will prepare them for the smashing. Seasoning will take place when they’re in the pan.
I recommend prepping everything for the burgers before you make the patties (slice veg, toast buns etc). Just so everything’s ready to rock and roll. You don’t want the patties going cold and dry as you tackle an onion!
Process shots: halve buns (photo 1), toast under grill (photo 2), divide beef (photo 3), roll into balls (photo 4).
Homemade Smash Burgers
The process of smashing burgers is pretty quick, so just get everything in place beforehand. Here’s a checklist:
- Pan – You’ll need to use a cast-iron or stainless steel pan as the pan needs to get HOT. Do not use a non-stick pan. You’ll ruin the pan and the patty won’t get to form a decent crust.
- Baking Paper – You’ll add this on top of the beef ready to smash.
- Spatula – This is to smash the beef, although you could use a smaller pot/pan.
- Oil & Seasoning – Keep ready on hand.
- Cheese – To top after you’ve flipped the patties. I like using American-style cheese because it melts easily.
You can also use an oven glove to push down if you’re concerned about splattering fat.
Process shots: once the pan is smoking hot add oil and beef (photo 1), add baking paper (photo 2), firmly press down to flatten meat (photo 3), season (photo 4), flip (photo 5), add cheese (photo 6).
Double Smash Burgers
I typically do two at a time, but just did one for the step-by-step photos. If you can fit all 4 in at once then go for it!
For my ‘regular’ double smash burgers I like the following toppings:
- Burger Sauce
- Lettuce
- Tomato
- Onion
- Gherkins
Although you can really add anything you fancy! As my Dad did in the video (follow me for my recreation).
The Dad Burger
My Dad wanted to design his own burger, and boy did he do that. He even designed it before he made it (sketch below).
It was a nightmare to eat, but my goodness did it taste good. Here’s what you’ll need if you want to make The Dad Burger:
- Mayo
- Lettuce
- Smoked Cheddar
- Red Onion Chutney
- Bacon
- Jalapeños
- Onion Rings
- Jack Daniel’s BBQ Sauce
All with a middle bun in the centre 😳
Serving Smash Burgers
Whether you do The Dad Burger or just a regular double smash burger, they’re pretty hearty so don’t feel like you need a Side. Although some Wedges or Fries would go down nicely!
For the other ‘Family Comforts’ recipes check out these recipes:
Alrighty, let’s tuck into the full recipe for these smash burgers shall we?!
How to make Double Smash Burgers (Full Recipe & Video)
Double Smash Burgers (The Dad Burger)
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Equipment
- Sharp Knife & Chopping Board
- Baking Tray (to toast buns)
- Cast Iron Pan
- Spatula (or other flat object to smash burgers – see notes)
- Baking Paper (torn into 4 squares)
Ingredients
Double Smash Burgers
- 2 Burger Buns, halved
- 500g / 1lb Minced/Ground Beef (must be at least 20% fat – see notes)
- Vegetable Oil, as needed
- Salt & Pepper, as needed
- 4 slices of American-Style Cheese
- Burger Sauce, as needed
- Tomato, Lettuce, Onion & Gherkins (optional)
The Dad Burger Toppings
- Mayo
- shredded Iceberg Lettuce
- Smoked Cheddar
- Red Onion Chutney
- Bacon
- Middle Bun Slice, toasted
- Jalapeños
- Onion Rings
- Jack Daniel’s BBQ Sauce
Instructions
- Add the buns cut-side-up to a baking tray and place under the grill until crisp & golden. Prep all the other ingredients (make burger sauce, slice veg etc).
- Cut the beef into 4 pieces and gently roll each one into a ball (doesn’t have to be perfect).
- Turn on the extractor fan and consider opening a window, then place a cast-iron pan over high heat. Once smoking hot, add 1-2 tsp oil then add in 1-2 portions of beef. Quickly add a square of baking paper over each one and use a spatula with your hand to very firmly press down on the balls until they flatten. You want them relatively thin (5-7mm), but not so thin they break apart.
- Remove the baking paper and give them both a generous seasoning of salt and black pepper. Cook for 90 seconds, then flip them over. Give them a more modest seasoning on the cooked side then top both with cheese. Cook for another 90 seconds then remove and repeat. Don’t push down on the burgers after you’ve smashed them otherwise the juices will pour out. You also won’t need extra oil for the second batch.
- For the regular smash burger stack in this order: bottom bun, burger sauce, lettuce, tomato, onion, 2 patties, gherkins then top bun with more burger sauce.
- For the Dad burger stack in this order: bottom bun, mayo, lettuce, tomato, patty, onion chutney, bacon, middle bun, mayo, lettuce, jalapeños, patty, onion rings, BBQ sauce, top bun.
Video
Notes
b) Smashing Tool – I typically use a spatula and push down with my hand, but you could use another smaller pan, or really anything sturdy, heat-resistant, washable and flat. You can use a glove to push down so you don’t risk the fat splatting on you if you’d like.
c) Beef – Must be 20%+ fat! This will keep the burgers juicy and flavoursome and the extra fat will help prevent them from sticking.
d) Timings – I find 90 seconds on each side works nicely if they’re smashed properly and the pan is screaming hot. It may leave a touch of pink, which I find preferable. If you’re wary you can increase up to 2 mins on the first side, but just be careful you don’t dry out the meat. In general, you’ll know it’s ready to flip when the bottom has formed a deep crust and moisture is beginning to rise to the top side of the burger. They’ll also carry on cooking slightly as they rest.
e) Oil – You don’t want too much oil in the pan because it interferes with the crust formation. If you’re using 20% beef there will be plenty of fat in the pan to prevent them sticking. I like to just use an ensuring dash of oil because I don’t always trust my pans!
f) Toppings – You can use any toppings you fancy and measure them with love! Dad’s toppings are a little crazy (and it makes the burger huge/difficult to eat) but it’s tasty nevertheless!
g) Calories – Just for the 2x patties with American cheese in a bun.
Nutrition
For more similar recipes check out these beauties:
Delicious Burger Recipes
- Breakfast Burger
- Crispy Chicken Burger
- Pork & Apple Burgers
- Ground Chicken & Bacon Burgers
- Cowboy Burgers
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