Smashed Burger Grilled Cheese (Printable)

Juicy smashed beef patties layered with melty cheese and toasted buttery bread for a tasty meal.

# What You Need:

→ Smashed Burger

01 - 7 oz ground beef (80/20 blend recommended)
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 - Preheat a skillet or griddle over medium-high heat.
02 - Divide the ground beef into two equal portions and shape each loosely into a ball.
03 - Place a beef ball onto the hot skillet. Using a heavy spatula or burger press, smash the beef flat to approximately 1/2 inch thickness. Season with salt and freshly ground black pepper.
04 - Cook the patties for 2 minutes, then flip each and top with a slice of cheese. Continue cooking for 1 to 2 minutes until cheese melts and patties are fully cooked. Remove from skillet and set aside.
05 - Butter one side of each bread slice. Place two slices buttered-side down onto the skillet.
06 - Layer each bread slice with a slice of cheese, a smashed burger patty, and optional toppings such as dill pickles, red onion slices, and mustard if using.
07 - Place the remaining bread slices on top, buttered side up.
08 - Grill sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is melted and gooey.
09 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately while hot.

# Expert Suggestions:

01 -
  • The crispy edges from smashing the patty create texture you cant get from regular burgers
  • Everything cooks in one skillet meaning less cleanup and more eating
  • The marriage of melty cheese and juicy beef hits every single comfort craving
02 -
  • Don't overcrowd the pan or the temperature drops and you lose that crucial sear
  • Let the smashed patty cook undisturbed for the full 2 minutes or it will stick and tear
  • Resting the sandwich for 1 minute keeps all that molten cheese from burning your mouth
03 -
  • Smash the beef directly on the hot pan not beforehand for better crust formation
  • Use a cast iron skillet if you have one for the most even heat distribution
  • Wrap the finished sandwich in foil for 2 minutes if you want extra soft bread inside
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