Smashed Burger Grilled Cheese (Printable Version)

A juicy smashed beef patty with melted cheese and buttery golden bread, grilled to perfection.

# Ingredient List:

→ 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 - Heat a skillet or griddle over medium-high heat until hot.
02 - Divide ground beef into two equal portions, shaping each loosely into a ball.
03 - Place one beef ball on the hot skillet, then smash flat to about 1/2 inch thickness using a heavy spatula or burger press. Season with salt and pepper.
04 - Cook patties for 2 minutes, flip, then top each with a cheese slice. Cook an additional 1 to 2 minutes until cheese melts and patties are cooked through. Remove from skillet and set aside.
05 - Butter one side of each bread slice. Place two slices buttered side down on the skillet.
06 - Top each slice with a cheese slice, one smashed burger patty, and optional toppings such as pickles, onions, and mustard.
07 - Cover with the remaining bread slices, buttered side up.
08 - Grill sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden and cheese is melted.
09 - Remove sandwiches from skillet, allow to rest for 1 minute, then slice and serve hot.

# Expert Advice:

01 -
  • The beef gets impossibly thin and crispy at the edges while staying juicy inside, no thick frozen burger here.
  • It comes together in 25 minutes total, making it perfect for when you want something special on a regular Tuesday.
  • There's real cheese ooze involved—the kind that makes you want to eat it immediately and slowly at the same time.
02 -
  • Don't skip the smashing step or try to cook a thick patty; the magic is in how thin it gets and the crispy lacy edges that form against the skillet.
  • Butter temperature matters—cold butter tears bread, but butter that's too warm makes everything greasy and won't brown properly.
03 -
  • If your bread is already thick or sturdy, use only 3 slices total instead of 4, or the sandwich becomes harder to bite through without the fillings squirting out the sides.
  • Press the sandwich gently while it grills, not hard—you want crispy bread, not compressed sadness.
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