Double-Decker Smash Burger (Printer-Friendly Version)
Crispy double-layered burger with cheese, bacon, pickles, ranch, and toasted buns for a juicy, flavorful bite.
# What You'll Need:
→ Patties
01 -
1 lb ground beef
02 -
½ tsp kosher salt
03 -
¼ tsp freshly ground black pepper
→ Assembly
04 -
4 slices American cheese
05 -
4 slices bacon, cooked crisp
06 -
2 hamburger buns, buttered
07 -
4 tbsp ranch salad dressing
08 -
Sliced dill pickles
09 -
Unsalted butter, for toasting
# Steps to Follow:
01 -
Divide ground beef into 4 balls of 4 oz each; keep chilled to maintain fat integrity. Heat a large cast-iron skillet or flat top over medium-high until it just begins to smoke.
02 -
If not pre-cooked, lay bacon strips in a cold pan, set heat to medium, cook until crisp (8–10 minutes), then drain on paper towels. Reserve 1 tsp bacon fat for toasting buns if desired.
03 -
Lightly butter cut sides of buns; toast cut side down in skillet until golden brown, about 45–60 seconds. Add reserved bacon fat with butter for smoky flavor.
04 -
Place two beef balls on skillet, cover with parchment squares, smash firmly for 10–15 seconds until very thin. Season tops with kosher salt and black pepper. Cook without moving until edges are browned and lacy, about 1–2 minutes. Flip, add cheese slices, cook 30–45 seconds until melted. Repeat with remaining patties.
05 -
Spread 1 tbsp ranch dressing on each bottom and top bun. Layer bottom bun with dill pickles, one cheese-topped patty, two strips crisp bacon, second cheese-topped patty. Cap with top bun. Let rest 1 minute before serving.
# Additional Tips:
01 -
Keep beef cold and skillet hot for optimal crust formation. Smash patties within 30 seconds of contact for maximum crispness. Use parchment and leverage to maintain even thickness. Season only the patty surface after smashing to avoid tightening meat. Butter with bacon fat for diner-style toasted buns. Steam cheese melt by covering pan with a splash of water if needed.