Double Smash Burger Stack
Two ultra-crispy, lacy-edged smash patties with American cheese, special sauce, pickles, and a brioche bun. Better than any fast food.
🛒 Ingredients
- 600g 80/20 ground beef (high fat content essential)
- 4 brioche burger buns
- 8 slices American cheese
- 100g dill pickles, sliced
- 1 white onion, finely diced
- iceberg lettuce shredded
- 2 tomatoes, sliced
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp sweet pickle relish
- 1/2 tsp smoked paprika
👨🍳 Method
- 1
Mix mayonnaise, ketchup, mustard, relish, and paprika for the special sauce. Refrigerate.
- 2
Toast brioche buns cut-side down in a dry pan until golden. Set aside.
- 3
Divide beef into 8 equal balls (75g each). Do not compact or season yet.
- 4
Heat a cast-iron skillet or griddle until smoking hot.
- 5
Place 2 beef balls on the griddle, immediately smash flat with a burger press or heavy spatula.
- 6
Season with salt and pepper. Cook 90 seconds until edges are deeply caramelized.
- 7
Flip, add a slice of American cheese to each, cook 30 more seconds.
- 8
Stack two patties per bun. Sauce → pickles → onion → lettuce → tomato → patties.
💡 Chef's Tips
- →The griddle must be screaming hot. This is non-negotiable for the crust.
- →Never press after flipping — you've already done that work.
- →American cheese melts best here. Cheddar is not a substitute.
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