🍔 Double Smash Burger
Adaptable for: 🌾 Gluten-Free 🥑 Keto 🥛 Dairy-Free 🍃 Paleo
If one smash patty is good, two is the whole point. A double smash gives you twice the crispy crust and twice the melty cheese without a thick, dense burger.
The double smash is the home cook's answer to the famous fast-food double — but with better beef and a hotter sear than any drive-through. The secret is that two thin patties have far more total crust than one thick patty of the same weight, and crust is flavor. Stack them with a slice of cheese between and on top so everything melds into one cohesive, craveable burger.
🧾 Double Smash Burger — Recipe Card
From I Love Hamburger — ilovehamburger.com
Ingredients
- 1 lb (450g) ground beef, 80/20 chuck (four 2 oz balls)
- 4 slices American cheese
- 2 soft potato buns
- Kosher salt and black pepper
- Neutral oil, for the griddle
- Diced white onion (optional, to smash in)
- Burger sauce, pickles, to serve
Instructions
- Roll the beef into four loose 2 oz balls. Don't season or compress them.
- Heat a griddle or cast iron over high until ripping hot; add a thin film of oil.
- Smash each ball hard and flat under parchment for 10 seconds. Season the tops with salt and pepper.
- Cook undisturbed about 90 seconds until the edges are deep brown and lacy.
- Scrape under each patty to keep the crust, flip, and top each with a slice of cheese.
- Stack one cheesed patty on top of another so you have two double stacks. Cook 30–45 seconds more; verify 160°F (71°C).
- Toast the buns in the fat. Build: bottom bun, sauce, the double stack, pickles, top bun. Serve immediately.
👨🍳 Tips for the best Double Smash Burger
- Stack the patties while the cheese is still molten so they fuse together.
- Keep patties small (2 oz) — easier to smash thin and to flip cleanly.
- Work in batches if your griddle is small; crowding drops the temperature and steams the beef.
- A drizzle of burger sauce on both bun halves keeps every bite saucy.
🥗 Make it fit your diet
This double smash burger adapts easily. Here's how to make it work for common specialty diets:
🌾 Gluten-Free
Use a certified gluten-free bun or wrap it in crisp lettuce. Double-check sauces and seasoning blends — soy sauce, some Worcestershire, and pre-mixed rubs can hide gluten.
🥑 Keto / Low-Carb
Go bun-less or lettuce-wrapped (a.k.a. protein-style), skip ketchup and BBQ sauce or use no-sugar-added versions, and pile on cheese, bacon, and avocado.
🥛 Dairy-Free
Skip the cheese or use a dairy-free alternative, cook in oil instead of butter, and stick to dairy-free sauces (most mayo, ketchup, and mustard are fine).
🍃 Paleo / Whole30
Wrap it in lettuce (no bun), skip the cheese, and use compliant sauces with no added sugar, soy, or dairy. For Whole30, make sure any bacon is sugar-free.
Burger HQ Picks Recommended Tools for This Recipe
Heavy-Duty Stainless Smash Burger Press
A flat, weighty press is the difference between a real lacy-edged smash burger and a sad steamed puck. Round, broad face for full patty contact.
Check price →Thin Flexible Stainless Turner (Smash Spatula)
A stiff, thin, bevelled edge slides under the crust and scrapes up every bit of the browned fond instead of tearing the patty.
Check price →Adjustable Burger Patty Press Mold
For thick, even, restaurant-uniform patties (great for grilling). Adjustable thickness, non-stick, dishwasher safe.
Check price →As an affiliate site, I Love Hamburger may earn a commission from qualifying purchases. This does not affect our recommendations.
Frequently asked questions
How much beef for a double smash burger?
About 4 oz total per burger — two 2 oz patties. That gives plenty of crust without being too heavy.
Can I make these ahead for a crowd?
Smash burgers are best fresh, but you can pre-portion the balls and run our Burger Party Calculator to scale quantities for any number of guests.