Smashed Burger Grilled Cheese (Print version)

Juicy smashed beef patty with melted cheese, buttered golden bread, and optional pickles and mustard.

# What You Need:

→ 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 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

# How to Make:

01 - Heat a skillet or griddle over medium-high heat until hot.
02 - Divide ground beef into two equal portions and loosely shape each into a ball.
03 - Place a beef ball on the skillet and press flat with a heavy spatula or burger press to about 1/2 inch thickness. Season with salt and pepper.
04 - Cook patties for 2 minutes, flip them, then top each with a cheese slice. Continue cooking 1 to 2 minutes until cheese melts and patties are fully cooked. Remove from heat and keep warm.
05 - Spread softened butter on one side of each bread slice.
06 - Place two bread slices, buttered side down, on the skillet. Layer each with a cheese slice, a smashed burger patty, and any desired optional toppings such as pickles, onions, and mustard.
07 - Cover sandwiches with the remaining bread slices, buttered side up.
08 - Cook sandwiches 2 to 3 minutes per side, pressing gently, until bread turns golden brown and cheese becomes gooey.
09 - Remove sandwiches from skillet, allow to rest for 1 minute, then slice and serve warm.

# Expert tips:

01 -
  • It's ready in 25 minutes but tastes like you've been cooking all afternoon.
  • The thin smashed patty gets this incredible crust while staying juicy inside, then melts into the cheese beautifully.
  • You get the best parts of a burger and grilled cheese at the same time, which is honestly game-changing.
02 -
  • Don't press down on the patty while it cooks after you've smashed it initially; you're just squeezing out the juices and making it dry.
  • The butter absolutely needs to be softened, not melted, so it spreads evenly and browns instead of burning or pooling in the pan.
  • Rest that beef for just a minute before you assemble the sandwich so it doesn't fall apart when you try to layer it.
03 -
  • If your bread is thick, slice it slightly thinner so it cooks through before the outside burns—this makes a bigger difference than you'd think.
  • Keep your butter at room temperature so it spreads like butter should instead of tearing the bread or leaving gaps that won't toast evenly.
Go back