Smashed Burger Grilled Cheese (Print)

Thin smashed beef patty with melted cheddar grilled between buttered bread slices for a hearty meal.

# Components:

→ Smashed Burger

01 - 7 oz ground beef (80/20 blend)
02 - 1/4 tsp salt
03 - 1/4 tsp freshly ground black pepper

→ Grilled Cheese

04 - 4 slices sandwich bread (white or sourdough)
05 - 4 slices cheddar cheese or American cheese
06 - 2 tbsp unsalted butter, softened

→ Optional Additions

07 - 4 slices dill pickle
08 - 2 tsp yellow mustard
09 - 1/4 small red onion, thinly sliced

# Directions:

01 - Preheat a skillet or griddle over medium-high heat.
02 - Divide ground beef into two equal portions and loosely shape each into a ball.
03 - Place one beef ball on the hot skillet and smash flat with a heavy spatula or burger press until about 1/2 inch thick; season with salt and pepper.
04 - Cook patties for 2 minutes, flip, top each with a slice of cheese, and cook 1 to 2 minutes more until cheese melts and patties are cooked through; remove and set aside.
05 - Butter one side of each bread slice and place two slices, buttered side down, on the skillet.
06 - Layer each bread slice with a cheese slice, a smashed burger patty, and optional toppings like pickles, onions, and mustard.
07 - Place remaining bread slices on top, buttered side up.
08 - Grill sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
09 - Remove sandwiches, let rest for one minute, then slice and serve hot.

# Chef Secrets:

01 -
  • It's ready faster than you'd think, with the whole thing done in under 30 minutes from start to finish.
  • The smashed patty gets impossibly crispy edges while staying juicy inside, then melts into the cheese like it was meant to be there.
  • It feels indulgent without being complicated, hitting that sweet spot between effort and reward.
02 -
  • Don't fiddle with the patty while it's cooking—smash it once and leave it alone so it develops that crispy crust that makes it taste incredible.
  • The bread needs to be thick enough to handle the moisture from the cheese and toppings; thin bread will turn to mush before you know it.
  • Buttering the outside of the bread, not the inside, is what gets you that crispy exterior and prevents sogginess from the fillings.
03 -
  • Make sure your spatula or burger press is heavy enough to really flatten the beef—a flimsy spatula won't give you those crispy edges that make this sandwich sing.
  • If the butter starts to brown too fast, lower the heat slightly; burnt butter tastes bitter and ruins the delicate toasted bread flavor you're after.
Back