You’re about to meet 20 bold takes on the double smash burger — thin, charred patties stacked for maximum crust and melty cheese between butter-toasted buns. If you love that contrast of crispy edges and juicy interior, these recipes will give you every flavor combo imaginable, from classic diner-style to spicy Nashville and vegan-friendly versions.
You’ll find exact ingredients, realistic timings, and easy techniques so your patties come out perfect every time. Grab a cast iron skillet or hot griddle for the best sear, and if you like prepping sauces or mixes ahead, a KitchenAid stand mixer is great for mixing bigger batches. Read on, save your favorites to Pinterest, and get ready to smash your way to burger bliss.
1. Classic Double Smash Burger
This is the archetype: two thin patties smashed for crispy edges, melty American cheese, and a tangy house sauce. It’s salty, buttery, and nostalgic—great for weeknight dinners or gameday crowds. The texture is all about the crunchy rim and soft center. Home cooks who love diner flavors and quick cook times will adore this one. I like using a heavy cast iron skillet for that perfect crust.
Ingredients
- 1 lb ground beef (80/20), chilled
- Salt & freshly ground black pepper, to taste
- 4 hamburger buns, brioche or potato, split
- 2 tbsp unsalted butter, softened
- 4 slices American cheese
- 1/2 cup shredded iceberg lettuce
- 1 medium tomato, thinly sliced
- 8 dill pickle slices
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp finely chopped dill pickle (for sauce)
Instructions
- Form 4 loosely packed 4-oz balls of beef; keep chilled. Do not overwork.
- Mix mayo, ketchup, mustard, and chopped pickle in a small bowl; chill sauce.
- Heat a cast iron skillet over high until smoking, about 5 minutes.
- Butter buns and toast face down on the skillet until golden, about 30–45 seconds; set aside.
- Place two beef balls on the hot skillet; smash immediately with a heavy spatula to about 1/4-inch thickness. Season with salt and pepper. (Cook two at a time.)
- Cook 2–3 minutes until edges are deeply browned. Flip, top each patty with a slice of cheese, and cook another 45–60 seconds until cheese melts.
- Repeat for remaining patties. Assemble: bottom bun, sauce, lettuce, tomato, two patties, pickles, top bun.
- Serve immediately while hot. Check doneness visually—juices should run clear and edges crisp.
How to Serve It
Serve on a sturdy platter with crisp fries or kettle chips. Add a pickle spear for acidity. Store leftovers wrapped in foil for up to 2 days in the fridge; reheat briefly in a skillet to re-crisp the edges. For transport, use airtight food containers to keep components fresh. Perfect for nostalgic weekend meals.
2. Truffle Gouda Double Smash Burger
Smoky Gouda plus a touch of truffle turns the humble double smash burger into something indulgent without fuss. The smoked flavor pairs with the caramelized bits from smashing. Use a small spoon to drizzle truffle aioli lightly so the aroma pops. This one’s for date nights and when you want to impress with minimal effort.
Ingredients
- 1 lb ground beef (80/20), chilled
- Salt & pepper, to taste
- 4 hamburger buns, brioche
- 2 tbsp butter, room temperature
- 4 slices smoked Gouda
- 1/3 cup mayonnaise
- 1 tbsp truffle oil
- 1 tsp lemon juice
- 1/4 cup thinly sliced red onion, caramelized
- Handful microgreens for garnish
- 1 tsp garlic powder
Instructions
- Combine mayo, truffle oil, and lemon juice; set aside as truffle aioli.
- Form 4 loose 4-oz balls of beef; season lightly with garlic powder before smashing.
- Heat skillet or griddle to high; butter buns and toast briefly.
- Place two balls on the hot surface, smash thin with spatula; season with salt and pepper.
- Cook 2–3 minutes until dark brown; flip, add Gouda slices, cook 45–60 seconds until melty.
- Caramelize onions separately in a small pan over medium-low with a drizzle of oil until golden, 8–10 minutes.
- Stack two patties per bun, add caramelized onion, microgreens, and a drizzle of truffle aioli.
- Serve immediately and enjoy the contrast of smoky, rich cheese and bright greens.
How to Serve It
Plate on a slate board for dramatic presentation. Pair with rosemary fries and a dry red wine. Leftovers keep for 1–2 days refrigerated; reheat in a skillet to revive crisp edges. Garnish with extra microgreens and serve in glass meal prep containers if you’re saving any.
3. Korean-Style Double Smash Burger (Gochujang)
This double smash burger layers sweet-spicy gochujang mayo and tangy kimchi for an umami punch. The thin patties soak up the sauce while keeping that signature crisp edge. It’s bright, savory, and great if you want bold Korean flavors on a fast weeknight. A handheld squeeze bottle for sauce helps control the glaze.
Ingredients
- 1 lb ground beef (80/20), chilled
- 2 tbsp gochujang chili paste
- 1/4 cup mayonnaise
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 4 burger buns
- 4 oz kimchi, drained and chopped
- 2 tbsp sesame oil
- 2 scallions, thinly sliced
- Sesame seeds, for garnish
- Salt & pepper, to taste
Instructions
- Mix gochujang, mayo, soy sauce, and rice vinegar; chill as gochujang mayo.
- Form 4 loose 4-oz balls of beef; keep chilled.
- Heat skillet to very hot. Toast buns face-down briefly.
- Smash two balls at a time thinly onto the hot surface; season with salt and pepper.
- Cook 2–3 minutes until deeply browned; flip and cook 45–60 seconds.
- Stack patties, slather with gochujang mayo, top with kimchi and scallions, sprinkle sesame seeds.
- Serve hot; the kimchi adds heat and acidity that brightens the burger.
How to Serve It
Serve with crisp sweet potato fries or a simple cucumber salad. Use small ramekins for extra sauce. Refrigerate leftovers in an airtight container for up to 2 days; reheat in a hot skillet and add fresh kimchi before serving.
4. Southwestern Chipotle Double Smash Burger
Smoky chipotle, creamy avocado, and pepper jack make this double smash burger a spicy-smooth crowd-pleaser. The thin patties let the smoky char and chipotle mayo shine through. If you like southwest flavors and a little heat, this one will be a fast favorite.
Ingredients
- 1 lb ground beef (80/20), chilled
- 1 tsp chipotle powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 4 burger buns
- 2 tbsp butter, softened
- 4 slices pepper jack cheese
- 1 ripe avocado, sliced
- 1/4 cup mayonnaise
- 1 tbsp adobo sauce (from canned chipotles)
- Charred jalapeños, sliced
Instructions
- Mix mayo and adobo sauce for chipotle mayo; set aside.
- Gently form 4 loose 4-oz balls of beef; season each with chipotle powder, smoked paprika.
- Heat skillet until very hot; toast buttered buns briefly.
- Smash two balls at a time; season with salt and pepper. Cook 2–3 minutes until dark.
- Flip, add pepper jack, cook 45–60 seconds until melted.
- Assemble with avocado, chipotle mayo, charred jalapeños, and extra smoked paprika.
- Serve immediately for best texture and heat.
How to Serve It
Pair with corn on the cob or a crunchy slaw. Keep avocado slices separate and add just before serving. Leftovers store up to 2 days; use airtight containers and reheat in skillet for best texture.
5. Breakfast Double Smash Burger with Fried Egg
Breakfast flavors meet the double smash burger: crispy patties, cheddar, bacon, and a runny fried egg that oozes over the stack. It’s rich, savory, and perfect for weekend brunch. The trick is cooking the egg to your preferred doneness without overcooking the patties.
Ingredients
- 1 lb ground beef (80/20), chilled
- Salt & pepper, to taste
- 4 slices cheddar cheese
- 4 slices bacon, cooked crisp
- 4 eggs
- 2 tbsp butter
- 4 English muffins or brioche buns
- 1 tbsp mayonnaise
- 1 tsp hot sauce (optional)
- Chives, chopped for garnish
Instructions
- Cook bacon until crisp, drain on paper towels.
- Form 4 loosely packed 4-oz balls of beef; keep chilled.
- Heat skillet to high; butter buns and toast briefly.
- Smash patties thin; cook 2–3 minutes until brown. Flip, add cheddar, cook 45–60 seconds.
- In a separate nonstick pan, melt butter and fry eggs sunny-side up until whites set but yolk runny, 2–3 minutes.
- Build the burger: bottom bun, mayo mixed with hot sauce, bacon, two patties, fried egg, chives, top bun.
- Serve immediately—cut into one side to show the yolk run.
How to Serve It
Serve with breakfast potatoes or a mixed green salad. Use a gentle spatula to transfer the egg to protect the yolk. Store components separately in the fridge for up to 1 day; reheat patties in a skillet and add a fresh egg when ready.
6. Blue Cheese & Caramelized Onion Double Smash Burger
Tangy blue cheese and sweet caramelized onions are a classic pairing on a double smash burger. The intense flavor of the cheese cuts through the richness and the crunch from the smashed edges balances the creaminess. This one’s for blue cheese lovers and those who enjoy deep savory layers.
Ingredients
- 1 lb ground beef (80/20), chilled
- Salt & pepper, to taste
- 4 burger buns
- 2 tbsp butter
- 4 oz blue cheese, crumbled
- 2 large yellow onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- Handful arugula for peppery bite
Instructions
- In a skillet, heat olive oil over medium-low and sauté onions with brown sugar until deeply caramelized, 20–25 minutes. Stir occasionally, add balsamic near the end.
- Form 4 loose 4-oz balls of beef; keep chilled.
- Heat skillet to high; toast buttered buns briefly.
- Smash beef balls thin; cook 2–3 minutes until edges are crisp. Flip, top with crumbled blue cheese, and cook 45–60 seconds to soften cheese.
- Assemble: bottom bun, arugula, two patties, caramelized onions, top bun.
- Serve while the cheese is melty.
How to Serve It
Pair with rosemary fries and a bold red ale. Blue cheese is strong—offer extra on the side for guests. Store caramelized onions in an airtight container for up to 5 days; reheat briefly before serving.
7. Mushroom Swiss Double Smash Burger
Sautéed mushrooms and Swiss cheese bring earthiness and nuttiness to the double smash burger. The mushrooms soak into the burger slightly while maintaining the crucial crispy edges. This version is cozy and works well with a caramelized flavor profile.
Ingredients
- 1 lb ground beef (80/20), chilled
- 8 oz cremini or button mushrooms, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp soy sauce
- Salt & pepper, to taste
- 4 slices Swiss cheese
- 4 buns, toasted
- 1 tsp minced garlic
- Fresh parsley, chopped for garnish
Instructions
- In a pan, sauté mushrooms in butter and olive oil over medium-high until browned, 6–8 minutes. Add garlic and soy sauce in the last minute.
- Form 4 loose 4-oz balls of beef; chill.
- Heat skillet to high; smash patties thin and cook 2–3 minutes until brown. Flip, top with Swiss, cook 45–60 seconds.
- Add sautéed mushrooms atop cheese and stack.
- Serve hot garnished with parsley.
How to Serve It
Serve with a side salad or hand-cut fries. Store mushrooms separately in the fridge for up to 3 days. Use airtight containers to keep buns and toppings fresher if making ahead.
8. Nashville Hot Double Smash Burger
This one borrows from Nashville hot chicken—spicy oil and pickles transform the double smash burger into a fiery delight. The thin patties let the hot oil cling to crunchy edges. It’s smoky, spicy, and perfect for heat seekers. Keep a glass of milk nearby.
Ingredients
- 1 lb ground beef (80/20), chilled
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp brown sugar
- 3 tbsp butter
- 1 tbsp hot sauce
- 1 tbsp apple cider vinegar
- 4 burger buns
- 1/2 cup prepared coleslaw
- 8 dill pickle slices
- Salt & pepper, to taste
Instructions
- Melt butter and stir in cayenne, smoked paprika, brown sugar, hot sauce, and apple cider vinegar to make Nashville oil; keep warm.
- Form 4 loose 4-oz balls; chill briefly.
- Heat skillet to high; smash patties thin and cook 2–3 minutes until dark.
- Flip, brush Nashville oil generously on the cooked side, cook 45–60 seconds.
- Assemble with coleslaw and pickles to balance heat.
- Serve immediately and warn guests if you made it extra spicy.
How to Serve It
Pair with cooling sides like cucumber salad or ranch-dressed slaw. Store leftover patties and sauce separately for 1–2 days; reheat patties in a skillet and brush with fresh hot oil.
9. BBQ Bacon Double Smash Burger
Sweet and smoky BBQ sauce plus crisp bacon makes this double smash burger crowd-pleasing. The thin patties let the sauce cling to the meat while crispy bacon adds texture. It’s ideal for backyard cookouts and pairs well with tangy slaw.
Ingredients
- 1 lb ground beef (80/20), chilled
- Salt & pepper, to taste
- 4 bacon strips, cooked crisp
- 1/3 cup favorite BBQ sauce
- 4 slices cheddar cheese
- 4 burger buns
- 2 tbsp butter
- 1/4 cup red onion, thinly sliced
- 1/4 cup coleslaw (optional)
- Pickles, optional
Instructions
- Form 4 loose 4-oz balls of beef; chill.
- Heat skillet to high; butter buns and toast briefly.
- Smash beef balls thin; season with salt and pepper and cook 2–3 minutes until brown.
- Flip, brush with BBQ sauce, add cheddar, and cook 45–60 seconds.
- Stack patties, top with bacon and extra BBQ sauce, add coleslaw if using.
- Serve immediately with extra sauce on the side.
How to Serve It
Pair with baked beans and corn on the cob. Store leftovers in an airtight container for 1–2 days; reheat in a skillet to refresh the crust.
10. Jalapeño Popper Double Smash Burger
Think jalapeño popper meets double smash burger: creamy, spicy, and crunchy. The thin patties get edges that contrast with the soft cream cheese and charred jalapeños. Great for adventurous eaters and spice lovers.
Ingredients
- 1 lb ground beef (80/20), chilled
- 8 small jalapeños, halved and seeded
- 4 oz cream cheese, softened
- 4 slices sharp cheddar
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- Salt & pepper, to taste
- 4 burger buns
- 2 tbsp butter
- 1 tsp garlic powder
Instructions
- Mix cream cheese with a pinch of salt; fill jalapeño halves and set aside.
- Coat stuffed jalapeños in beaten egg and panko; fry in skillet briefly until golden, 2–3 minutes each side, then drain.
- Form 4 loose 4-oz balls of beef; season with garlic powder.
- Heat skillet high; smash patties thin, cook 2–3 minutes until brown. Flip, add cheddar, cook 45–60 seconds.
- Top burgers with fried jalapeños and assemble.
- Serve immediately for best contrast of textures.
How to Serve It
Pair with cooling ranch or cilantro-lime slaw. Store poppers and patties separately for up to 2 days refrigerated.
11. Teriyaki Pineapple Double Smash Burger
Sweet grilled pineapple and sticky teriyaki give this double smash burger a Hawaiian twist. The caramelized sugars pair beautifully with the seared crust of the patties. It’s sweet, savory, and great for a summer menu.
Ingredients
- 1 lb ground beef (80/20), chilled
- 1/3 cup teriyaki sauce
- 1 small pineapple, sliced into rings or canned rings drained
- 2 tbsp oil for grilling pineapple
- 4 slices Monterey Jack cheese
- 4 burger buns
- 2 tbsp butter
- 1 tbsp soy sauce
- Salt & pepper, to taste
- 1 lime, cut into wedges
Instructions
- Brush pineapple rings with oil and grill in a hot pan until charred, 2–3 minutes per side.
- Form 4 loose 4-oz balls of beef; chill.
- Heat skillet to high; smash patties thin, season with salt and pepper; cook 2–3 minutes until brown.
- Flip and brush with teriyaki, add Monterey Jack, cook 45–60 seconds.
- Assemble with pineapple ring and a squeeze of lime for brightness.
- Serve hot with extra teriyaki on the side.
How to Serve It
Serve with a tropical slaw or grilled corn. Store components separately for 1–2 days in airtight containers.
12. Smoky Chipotle Black Bean Double Smash Burger (Vegetarian)
A vegetarian take on the double smash burger uses a firm black bean patty smashed slightly to get crispy edges. Chipotle adds smokiness while avocado brings creaminess. This satisfies the smash texture craving without beef.
Ingredients
- 2 cups cooked black beans, drained and mashed (about 1 can + extra)
- 1/2 cup cooked quinoa
- 1/3 cup breadcrumbs
- 1 egg (or flax egg for vegan)
- 1 tsp chipotle powder
- 1/2 tsp cumin
- Salt & pepper, to taste
- 4 burger buns
- 1/4 cup mayonnaise (or vegan mayo)
- 1 tbsp adobo sauce
- 1 avocado, sliced
- 1 tbsp olive oil
Instructions
- Mash black beans leaving some texture. Mix cooked quinoa, breadcrumbs, egg, chipotle powder, cumin, salt, and pepper to form a sticky mixture.
- Shape into 4 patties, chill 20 minutes to firm up.
- Heat skillet to medium-high and add oil. Press patties slightly to flatten and cook 3–4 minutes per side until firm and crisp.
- Mix mayo and adobo for chipotle mayo and spread on buns.
- Assemble with avocado slices and serve hot.
How to Serve It
Serve with sweet potato fries or a green salad. Store patties in an airtight container for up to 3 days; reheat gently to avoid drying.
13. Mediterranean Lamb Double Smash Burger
Ground lamb brings a rich, savory base for a Mediterranean-inspired double smash burger. Tzatziki and cucumber add coolness that balances the bold meat. This version is herb-forward and fragrant with garlic and oregano.
Ingredients
- 1 lb ground lamb, chilled
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt & pepper, to taste
- 4 burger buns or pita rounds
- 1/2 cup tzatziki (store-bought or homemade)
- 1/2 cucumber, thinly sliced
- 1 tomato, sliced
- 2 tbsp olive oil
- 1/4 cup crumbled feta (optional)
- Fresh mint or parsley for garnish
Instructions
- Mix lamb with oregano, cumin, salt, and pepper; form 4 loose 4-oz balls.
- Heat skillet to high; toast buns with butter if desired.
- Smash patties thin and cook 2–3 minutes until browned; flip and cook 45–60 seconds.
- Top patties with a spoonful of tzatziki and a sprinkle of feta.
- Assemble with cucumber and tomato slices, garnish with fresh mint.
- Serve immediately for best texture.
How to Serve It
Pair with lemony couscous or Greek salad. Leftover lamb patties keep for 1–2 days refrigerated; reheat gently to avoid overcooking.
14. Pizza Margherita Double Smash Burger
All your favorite Margherita flavors on a double smash burger: fresh mozzarella, ripe tomato, and basil. A swipe of pesto or marinara can give a pizza-like finish while the patties deliver the beloved crispy edges.
Ingredients
- 1 lb ground beef (80/20), chilled
- Salt & pepper, to taste
- 8 oz fresh mozzarella, sliced
- 2 ripe tomatoes, thinly sliced
- Handful fresh basil leaves
- 4 burger buns
- 1/4 cup pesto or marinara
- 2 tbsp olive oil
- Balsamic glaze, optional
Instructions
- Form 4 loose 4-oz balls of beef; chill.
- Heat skillet to high; toast buns briefly if desired.
- Smash patties thin, season with salt and pepper; cook 2–3 minutes until brown.
- Flip, top each patty with mozzarella, cook 45–60 seconds until melty.
- Spread pesto or marinara on bun, add tomato and basil, stack patties, drizzle balsamic glaze if using.
- Serve hot with a side salad.
How to Serve It
Serve with garlic fries or a Caesar salad. Store components separately up to 1–2 days; fresh basil added at serving keeps flavors vibrant.
15. Guacamole & Pepper Jack Double Smash Burger
Creamy guacamole and melty pepper jack bring Latin flair to the double smash burger. The smashed edges soak up guac juices and the pepper jack adds a mild kick. It’s bright, creamy, and perfect for casual dinners.
Ingredients
- 1 lb ground beef (80/20), chilled
- 2 ripe avocados
- 1/4 cup diced red onion
- 1 jalapeño, seeded and minced
- 2 tbsp lime juice
- Salt & pepper, to taste
- 4 slices pepper jack cheese
- 4 burger buns
- 2 tbsp butter
- Fresh cilantro, chopped
Instructions
- Mash avocados with lime juice, red onion, jalapeño, cilantro, salt, and pepper to make guacamole.
- Form 4 loose 4-oz balls of beef; chill.
- Heat skillet to high; butter buns and toast briefly.
- Smash patties thin, cook 2–3 minutes until brown. Flip, add pepper jack, cook 45–60 seconds.
- Spoon guacamole onto bottom bun, add two patties, sprinkle extra cilantro.
- Serve with lime wedges.
How to Serve It
Pair with tortilla chips and pico de gallo. Store leftover guacamole with plastic wrap pressed to the surface and keep in the fridge for 1 day.
16. Hawaiian Luau Double Smash Burger (Spam-Style Twist)
For a playful Hawaiian twist, swap one patty for a thin grilled ham or Spam-style slice while keeping another beef patty smashed for crust. Teriyaki glaze and pineapple bring sweet-salty contrast that’s fun and nostalgic.
Ingredients
- 8 oz ground beef (80/20)
- 8 oz sliced Spam or ham, thinly sliced
- 1/4 cup teriyaki sauce
- 4 pineapple rings, grilled
- 4 slices Swiss or cheddar
- 4 burger buns
- 2 tbsp butter
- 2 tbsp mayonnaise
- 1 tsp sriracha (optional)
- Salt & pepper, to taste
Instructions
- Marinate ham/Spam slices briefly in teriyaki.
- Form 2 loose 4-oz balls of beef (this recipe uses one beef patty per burger plus ham slice).
- Heat skillet to high; grill ham slices until caramelized, set aside.
- Smash beef balls thin, cook 2–3 minutes until brown. Flip and add cheese for 45–60 seconds.
- Assemble with ham slice, grilled pineapple, and sriracha mayo (mayo + sriracha).
- Serve for a retro Hawaiian vibe.
How to Serve It
Pair with mac salad or fried rice. Store ham and patties separately for up to 2 days refrigerated.
17. Cilantro Lime Double Smash Burger with Mango Salsa
Fresh mango salsa and cilantro-lime crema add brightness to this double smash burger. It’s a perfect summer variation with juicy fruit, zesty crema, and crispy burger edges. Light, refreshing, and full of contrast.
Ingredients
- 1 lb ground beef (80/20), chilled
- Salt & pepper, to taste
- 1 ripe mango, diced
- 1/4 cup red bell pepper, diced
- 2 tbsp red onion, finely chopped
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lime zest
- 4 burger buns
Instructions
- Combine mango, red pepper, red onion, cilantro, and lime juice to make salsa; chill 15 minutes.
- Mix sour cream with lime zest and a pinch of salt for crema.
- Form 4 loose 4-oz balls; chill.
- Heat skillet to high; smash patties thin and cook 2–3 minutes until brown. Flip, cook 45–60 seconds.
- Assemble with mango salsa and cilantro-lime crema.
- Serve immediately for the best fruity contrast.
How to Serve It
Serve with plantain chips or a citrusy slaw. Store mango salsa separately for up to 2 days in the fridge.
18. Smoky Bacon Jam Double Smash Burger
Sweet-savory bacon jam on a double smash burger delivers deep caramelized flavor in every bite. The jam’s sticky richness contrasts with crispy patty edges for a decadent, savory-sweet experience. Great for entertaining.
Ingredients
- 1 lb ground beef (80/20), chilled
- 4 strips bacon, diced
- 1 small onion, finely chopped
- 1/4 cup brown sugar
- 2 tbsp balsamic vinegar
- Salt & pepper, to taste
- 4 slices sharp cheddar
- 4 burger buns
- 2 tbsp butter
- 1 tsp smoked paprika
Instructions
- In a small pan, cook diced bacon until fat renders; remove most fat and add onions. Cook until caramelized 12–15 minutes.
- Stir in brown sugar and balsamic, simmer until syrupy; cool.
- Form 4 loose 4-oz balls of beef; chill.
- Heat skillet to high; smash patties thin and cook 2–3 minutes. Flip, add cheddar, cook 45–60 seconds.
- Top each burger with a spoonful of bacon jam and assemble.
- Serve warm to enjoy the sticky jam with crispy edges.
How to Serve It
Serve with potato wedges and a crisp green salad. Bacon jam keeps up to 1 week refrigerated in a sealed jar.
19. Herb & Garlic Double Smash Burger with Compound Butter
A compound butter with garlic and herbs melts into the hot patties for an aromatic, buttery finish. The smashed edges remain crisp while the butter adds silky richness—simple but elegant for an elevated weeknight meal.
Ingredients
- 1 lb ground beef (80/20), chilled
- 4 tbsp unsalted butter, softened
- 1 tbsp chopped parsley
- 1 tsp chopped thyme
- 1 clove garlic, minced
- Salt & pepper, to taste
- 4 burger buns
- 4 slices provolone or cheddar
- 2 tbsp olive oil
- 1/2 cup arugula for peppery bite
Instructions
- Mix softened butter with parsley, thyme, and garlic to make compound butter; form into a log and chill briefly.
- Form 4 loose 4-oz balls; chill.
- Heat skillet to high; smash patties thin and cook 2–3 minutes until brown. Flip, add cheese, and cook 45–60 seconds.
- Top hot patties with slices of compound butter so it melts into the meat.
- Assemble with arugula on the bun.
- Serve immediately for best herb aroma.
How to Serve It
Pair with roasted potatoes or sautéed greens. Compound butter stores wrapped in the fridge for up to 1 week; freeze for longer storage.
20. Garden Herb Vegan Double Smash Burger (Chickpea)
A vegan double smash burger made from chickpeas and fresh herbs gives you that smashed, crisp exterior with plant-based flavor. Use a firm chickpea mixture and chill so it holds together when smashed. It’s herby, chewy, and satisfying.
Ingredients
- 2 cups cooked chickpeas, drained and mashed (about 1 can)
- 1/2 cup cooked farro or quinoa
- 1/3 cup breadcrumbs (use gluten-free if needed)
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 tsp lemon zest
- Salt & pepper, to taste
- 4 vegan burger buns
- 4 slices vegan cheese (optional)
- 2 tbsp olive oil
Instructions
- Make a flax egg, then mash chickpeas leaving some texture. Mix in farro/quinoa, breadcrumbs, flax egg, herbs, lemon zest, salt, and pepper; form into 4 patties and chill 30 minutes.
- Heat skillet to medium-high and add oil. Smash patties slightly and cook 3–4 minutes per side until crisp and golden.
- Add vegan cheese in the last minute if using to melt.
- Assemble on buns with lettuce, tomato, and your favorite vegan sauce.
- Serve immediately for best texture.
How to Serve It
Serve with sweet potato fries or a bright green salad. Store patties in an airtight container for up to 3 days; reheat in a skillet for best crispness.
You just scrolled through 20 bold double smash burger recipes, from diner-classics to global twists, vegan versions, and breakfast spins. Each one is built on the same simple technique—very hot surface, a firm smash, short cook time—to get that coveted crust and melty interior. Pin the ones you want to try, make a plan for which flavors match your week, and invite friends over to taste-test.
If you cook a lot of burgers, a good cast iron griddle really helps you sear multiple patties at once and keep the pan evenly hot. Which flavor are you trying first—classic, spicy, or a plant-based winner? Share these with friends and family and swap tips on your favorite smash techniques.
