Double Smash Burgers (The Dad Burger)

double smash burger on brown baking paper

Print Recipe

5 from 2 votes

These double smash burgers come together in a pinch and couldn't be more simple to make!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Course

Cuisine: American

Servings: burgers

Author: Chris Collins

Cost: £3 / $4

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

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 steal 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 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