Smashed Burger Grilled Cheese (Printer View)

Juicy smashed beef with melty cheddar cheese pressed between golden buttery bread slices.

# Components:

→ 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

# Method steps:

01 - Heat a skillet or griddle over medium-high heat.
02 - Divide ground beef into two equal portions and loosely form each into a ball.
03 - Place each beef ball on the hot skillet and smash flat to approximately 1/2 inch thickness. Season with salt and black 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 fully cooked. Remove and keep warm.
05 - Spread softened butter on one side of each bread slice.
06 - Place two bread slices buttered side down on the skillet. Layer each with a slice of cheese, a smashed burger patty, and optional pickles, onions, and mustard if desired.
07 - Cover with remaining bread slices, buttered side up.
08 - Cook sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
09 - Remove from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The beef gets impossibly crispy at the edges while staying juicy inside, which feels like a small miracle every time.
  • You've got grilled cheese indulgence without sacrificing the meaty satisfaction of a real burger.
  • It's ready in 25 minutes, which means you can serve something impressive without the stress.
02 -
  • Don't pack the beef when shaping it; loose balls smash into tender, crispy-edged patties, while tight ones turn dense and tough.
  • The griddle temperature is everything—medium-high heat gives you that sear without cooking the inside to gray; too low and you'll steam the beef instead of crisp it.
  • Softened butter spreads without tearing the bread, and it browns more evenly than cold butter straight from the fridge.
03 -
  • Use a bench scraper or sturdy metal spatula for smashing; it gives you leverage and control that makes a real difference.
  • Don't flip the beef more than once—every flip releases steam and prevents that gorgeous crust from forming.
  • If your butter starts browning too much before the sandwich is golden, lower the heat slightly; you want golden, not burnt.
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