Smashed Burger Grilled Cheese (Printable)

Juicy smashed beef patty and melted cheddar cheese pressed in buttery golden bread for a tasty meal.

# Ingredient List:

→ Smashed Burger

01 - 7 oz ground beef (80/20 blend)
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 - 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 each beef ball onto the hot skillet and press flat with a heavy spatula or burger press to about 1/2 inch thickness; season with salt and black pepper.
04 - Cook patties for 2 minutes, flip, then top each with a cheese slice. Continue cooking 1 to 2 minutes until cheese melts and patties are cooked through. Remove from heat and set aside.
05 - Butter one side of each bread slice. Place two slices buttered-side down onto the skillet.
06 - On the bread slices in the skillet, layer cheese, a smashed beef patty, and any desired optional toppings such as pickles, red onions, and mustard.
07 - Cover with remaining bread slices, buttered side up. Grill sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve hot.

# Expert Advice:

01 -
  • It's ready in 25 minutes, which means weeknight dinner can actually taste like you've been planning it all day.
  • The contrast between the crispy bread crust and that impossibly juicy smashed patty hits different every single time.
02 -
  • Don't skimp on the skillet temperature—cold metal means no crust, which means you've lost the textural contrast that makes this recipe sing.
  • Over-handling the beef before smashing creates a dense patty; treat it gently and let the heat do the work of holding it together.
03 -
  • If your bread is room temperature, the butter softens and spreads like it should; if it's cold from the fridge, you'll tear it trying to get even coverage.
  • Use a bread knife with a gentle sawing motion when slicing—a dull knife or aggressive pressure will crush all that careful structure you just built.
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