Double-Decker Smash Burger Ranch

This doubledecker smash burger hits all the right notes with lacycrisp edges on the patties, gooey melted American cheese, salty crisp bacon, and a refreshing hit of ranch paired with tangy pickles on buttertoasted buns. It is built for game days, casual backyard gatherings, or just a special weeknight treat when you want something juicy, crunchy, creamy, and completely satisfying. The two thin patties maximize that caramelized crust and keep the center juicy, making every bite a perfect contrast of textures and flavors.

I first made this on a casual Friday night and was hooked immediately. It quickly became the go to burger whenever I want something special but quick.

Ingredients

• Ground beef: one pound Choose fresh and with about 20 percent fat for juicy patties
• Kosher salt and freshly ground black pepper: for seasoning the meat on the surface to get the best crust
• American cheese: four slices This melts perfectly and brings that classic burger feel
• Bacon: four slices Cooked until crisp for textural contrast and salty savoriness
• Hamburger buns: two buttertoasted Use fresh buns and butter generously for a crisp, golden surface that holds up well
• Ranch salad dressing: four tablespoons Adds creaminess and cool brightness to balance the burger
• Sliced dill pickles: Provide crunch and a tangy counterpoint to the richness
• Unsalted butter: for toasting breads Use quality butter to get a rich golden color without additional salt

Instructions

Prep the beef and heat the pan:

Divide the ground beef into four equal balls of about four ounces each. Keep them cold so the fat stays firm and renders properly in the pan. Preheat a large castiron skillet or flat top over medium high heat until it just begins to smoke slightly. A hot pan is essential to create the signature crust.

Cook the bacon:

If your bacon is not already cooked, lay the strips flat into a cold pan, then set heat to medium. Cook slowly until the bacon is crisp and golden, about eight to ten minutes. Drain on paper towels to remove excess grease. For an extra layer of flavor, reserve one teaspoon of bacon fat to use when toasting the buns later.

Buttertoast the buns:

Lightly spread unsalted butter on the cut sides of your buns. Toast them cut side down in the hot skillet until golden brown and crisp, around 45 to 60 seconds. For a deeper smoky flavor, add a little of the reserved bacon fat to the butter mix before spreading.

Smash and sear the patties:

Place two of the cold beef balls onto the hot skillet. Place a small square piece of parchment paper over each one, then press down firmly and evenly with a sturdy spatula for 10 to 15 seconds to smash them very thin. Season the top readily with kosher salt and freshly ground black pepper while cooking. Do not move the patties while they cook as this will build a deeply browned, lacy crust on the edges. This takes about one to two minutes. Flip the patties once, then immediately add a slice of American cheese to each. Let cook another 30 to 45 seconds until the cheese melts well. Repeat this process with the remaining two patties.

Assemble the doubledecker:

On the bottom bun spread approximately one tablespoon of ranch dressing, and add a layer of sliced dill pickles. Place one cheesy patty on the pickles, then top with two crispy strips of bacon. Add the second cheesy patty on top of the bacon layer. Spread another tablespoon of ranch on the top bun, then cap your burger. Let the assembled sandwich rest for about one minute before serving to let all the juicy flavors settle. Repeat for the second sandwich.

The smoky crisp bacon is my favorite ingredient here; it adds an unbeatable saltiness that contrasts beautifully with the cool ranch and pickles. One summer, I brought these burgers to a backyard party, and everyone immediately asked for seconds. The combination of textures from the crispy edges and creamy cheese always brings a smile to the table.

Storage Tips

If you have leftovers in place just the patties and bacon in an airtight container in the fridge. Reheat the patties gently in a skillet to retain crust without drying out. Avoid toasting buns ahead as they lose their crispness. For best texture, toast buns fresh when assembling again.

Ingredient Substitutions

If you want a little more kick, swap American cheese with Pepper Jack. It melts smoothly but adds a touch of heat and tang that pairs nicely with ranch and bacon. Try crispy prosciutto in place of bacon for a leaner but still flavorful crunch. Switch the ranch dressing to a Greek yogurt ranch mixed with dill for a lighter, tangier finish that stays creamy enough to hold the ingredients together.

Serving Suggestions

Serve your doubledecker smash burger with simple sides like crinkle cut fries or a fresh coleslaw to cut the richness. Pickle chips or a dill pickle spear make excellent accompaniments to amplify the tangy contrast. For beverages, try a classic soda or a cold craft beer to complement the bold flavors.

These doubledecker smash burgers are quick to make and endlessly satisfying. Toast the buns fresh and serve hot for the best texture and flavor.

Common Questions About Recipes

→ What is the best way to get a crispy crust on the patties?

Use a hot cast-iron skillet and smash the cold beef balls thin immediately after placing them in the pan. This creates lacy, crispy edges and a juicy center.

→ How do I keep the bacon crispy for the sandwich?

Cook bacon in a cold pan over medium heat until evenly crisp. Drain on paper towels to remove excess fat before assembling.

→ Can I substitute American cheese for another type?

Pepper Jack cheese works well as a substitute, offering a smooth melt with a mild heat and tangy flavor that complements the ranch and bacon.

→ What’s the benefit of using bacon fat on the buns?

Adding a little bacon fat to the butter when toasting the buns gives a smoky depth and keeps the toast crispy beneath the saucy layers.

→ How long should I let the burger rest before serving?

Let the assembled burgers sit for about one minute to allow juices to settle and flavors to meld, ensuring a moist bite.

→ What’s the purpose of using parchment paper when smashing patties?

Parchment prevents the spatula from sticking to the meat and helps achieve an even, thin patty for better crust formation.