Smashed Burger Grilled Cheese (Print Version)

Juicy smashed beef patties and melty cheese layered in buttery grilled bread.

# What You'll 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

# How To Make It:

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 one beef ball on the hot skillet and press flat with a heavy spatula or burger press until about 1/2 inch thick. Season with salt and pepper.
04 - Cook patties for 2 minutes, flip, then top each with a slice of cheese. Continue cooking 1 to 2 minutes until cheese melts and patties are cooked through. Remove and set aside.
05 - Butter one side of each bread slice and place two slices, buttered side down, onto the skillet.
06 - Layer each bread slice in the skillet with a cheese slice, a smashed burger patty, and optional toppings such as pickles, onions, and mustard.
07 - Place 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 gooey.
09 - Remove sandwiches from skillet, let rest for 1 minute, slice, and serve hot.

# Expert Tips:

01 -
  • It tastes like two beloved classics had a delicious baby—crispy beef, melty cheese, buttery bread all in one bite.
  • Ready in 25 minutes flat, which means you can feed people without spending your whole afternoon in the kitchen.
  • The smashed patty technique creates those golden, lacy edges that regular burger cooking just doesn't give you.
02 -
  • Don't skip the smashing step or pack the beef tight—loose, thin patties cook faster and get crispier edges, which is what makes this different from a regular burger.
  • If your bread is too soft, it'll fall apart when you press the sandwich; use bread that has some structure, and if it's day-old, even better.
  • The moment you see cheese starting to melt on the beef in the skillet, you're seconds away from perfection—don't overcook it or the patty gets tough and the cheese breaks.
03 -
  • Keep your spatula heavy and your skillet hot—these two things are non-negotiable if you want that crispy, lacy-edged patty.
  • Soften the butter at room temperature so it spreads easily without tearing your bread, and always spread it all the way to the edges so every part gets golden.
  • Taste the beef before cooking and adjust seasoning; ground beef can vary, and you want enough salt and pepper to make itself known under all that cheese.
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