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These double smash burgers come together in a pinch and couldn’t be simpler to make!

Don’t get me wrong, I’m a sucker for a big, thick patty in my burger. But recently I’ve been absolutely LOVING smash burgers. They’re thin and crispy, yet juicy and loaded with so much flavour. Plus, they’re beyond quick and easy to make. Follow me…

double smash burger on brown baking paper

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.

Top Tip

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).

4 step by step photos showing how to prepare smash burgers

Double 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.

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!

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).

6 step by step photos showing how to make smash burgers

Smash Burgers FAQ

Can I make single smash burgers instead of double?

Yep! I typically do double because the patties are thinner than usual, but if you’d prefer to make single-patty burgers then go for it.

Can I do these on the BBQ?

You can, just make sure you use a cast-iron skillet (or something similar) to place on the griddle. Or you can use a hot plate if your BBQ/Grill has one. You just need a flat surface.

Can I use a different meat?

I have made these with sausage (see my Smash Sausage Burgers) and they work perfectly. You could try a leaner meat like turkey or chicken, but ideally you want a high-fat meat to help form the crust, without the meat drying out or sticking to the pan.

double smash burger on brown scrunched up parchment paper

Serving Smash Burgers

Typically, I don’t go too OTT with the toppings. Here are the usual suspects for me:

My Dad took on the challenge of making his own smash burgers (check out the video in the recipe card below) and, well, let’s just say the toppings were very OTT. 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.

In general, smash burgers are pretty hearty, so don’t feel like you need a Side. Although some Wedges or Fries would go down nicely!

Alrighty, let’s tuck into the full recipe for these smash burgers shall we?!

hands holding burger above brown parchment paper

How to make Double Smash Burgers (Full Recipe & Video)

double smash burger on brown baking paper
5 from 2 votes

Double Smash Burgers (The Dad Burger)

By: Chris Collins
These double smash burgers come together in a pinch and couldn't be more simple to make!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2 burgers
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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 (see video)

  • 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

a) Cast-Iron Pan – This is essential for maximum crust. Do not use a non-stick pan. Not only will it ruin the pan, you won’t get a decent crust on the beef. A stainless steel pan is fine.
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 splattering 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.

Your Private Notes:

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Nutrition

Calories: 896kcal | Carbohydrates: 32.1g | Protein: 70g | Fat: 52.29g | Saturated Fat: 19.927g | Polyunsaturated Fat: 4.887g | Monounsaturated Fat: 20.718g | Trans Fat: 2.123g | Cholesterol: 225mg | Sodium: 957mg | Potassium: 981mg | Fiber: 1.6g | Sugar: 5.45g | Vitamin A: 208IU | Calcium: 309mg | Iron: 8.74mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

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Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
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Recipe Rating




4 Comments

  1. Alex says:

    5 stars
    We made these over the weekend and they tasted absolutely amazing!! So much better than just your bog standard burger. Thanks Chris

    Reply
    1. Chris Collins says:

      So pleased they went down well, Alex!! C.

      Reply
  2. Laura says:

    5 stars
    Didn’t do the full dad burger because we didn’t want to die lol but did the double smash burger and they were very tasty. X

    Reply
    1. Chris Collins says:

      Great to hear, Laura! 🙂 C.

      Reply