✕

Smash Burgers · Classic Double

Diner-Style Double Smash Burgers

4

Hands-free cooking

With your OK, your browser's microphone listens for short commands like “next” while this page is open, and steps are read aloud.

Simmerbee never records, keeps or sends your audio, and listening stops when you hide or leave this page. Privacy

What you can say
  • “Next”, “back”, “repeat”, “step 3”, “start over”
  • “Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
  • “How much butter?” (answers for the servings and units you picked)
  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
  • “How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
  • “Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”
Reading aloud

Before you start

Gather your ingredients

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for yellow mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • Swaps for ground chuck

    Instead of ground beef

    • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
    • Ground pork: The same weight. Richer and slightly sweet.
    • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

    All 4 swaps for ground beef

    Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

Step 1 of 7

Stir together the sauce ingredients. Divide the beef into 8 loose balls (3 oz each) without packing them, and keep them in the fridge.

Step 2 of 7

Spread butter on the cut sides of the buns. Heat a cast iron skillet over medium heat and
toast (how to toast) Toast Heat nuts, seeds, spices or bread crumbs in a dry pan or oven until fragrant and lightly browned. 1. Spread them in a dry skillet over medium-low heat, or on a sheet pan at 350°F.2. Shake the pan or stir often.3. Watch and smell: the moment they smell nutty, they are close.4. Tip them onto a plate right away; the hot pan keeps cooking them. Done when: They are fragrant and a shade darker. Small seeds take 1 to 3 minutes; nuts in the oven 5 to 10. How to toast nuts, seeds, spices and bread: mistakes to avoid
the buns cut side down until golden. Set aside.

Step 3 of 7

Turn the heat to high and let the skillet get very hot, about 3 minutes. Turn on your vent fan.

Step 4 of 7

Put 2 or 3 beef balls in the pan, lay a square of parchment on one and smash it flat with a sturdy metal spatula, pressing hard to about 1/4 inch thick. Peel off the paper and repeat.
Season (how to season to taste) Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid
the tops with salt and pepper.

Step 5 of 7

Cook without moving until the edges are deeply browned and crispy.

Step 6 of 7

Scrape under each patty with the spatula to keep the crust, flip and top with a slice of cheese. Cook until the cheese melts and the patties reach 160°F (71°C).

160°F

Step 7 of 7

Stack two patties on each bun, add sauce and toppings and serve right away. Repeat with the remaining beef.

All done

Enjoy!

Made it? Sign in to rate it and leave a review.

Ingredients

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for yellow mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • Swaps for ground chuck

    Instead of ground beef

    • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
    • Ground pork: The same weight. Richer and slightly sweet.
    • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

    All 4 swaps for ground beef

    Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.