Smashed Burger Grilled Cheese (Printable Version)

A juicy smashed beef patty and melty cheddar layered on golden, buttery bread for a satisfying meal.

# 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

# 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 one beef ball onto the hot skillet and smash it flat to about 1/2 inch thickness using a heavy spatula or burger press. Season with salt and black pepper.
04 - Cook each patty for 2 minutes, flip, then top with a slice of cheese. Continue cooking 1 to 2 minutes until cheese melts and patties are fully cooked. Remove from the 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 cheese slice, one smashed burger patty, and optional toppings such as pickles, sliced red onion, and mustard if desired.
07 - Top with the remaining bread slices, buttered side up.
08 - Grill sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden and cheese is melted and gooey.
09 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve hot.

# Additional Tips::

01 -
  • The crispy-edged smashed patty gives you that diner burger magic in under 15 minutes of actual cooking.
  • Melted cheese binds everything together into something that tastes fancy enough for company but casual enough for a weeknight.
  • It's the kind of meal that disappears from the plate before you can even sit down.
02 -
  • Smashing the beef thin is the whole technique—it creates more surface area for browning and lets the patty cook through in minutes instead of minutes.
  • If your bread is cold or dense, it won't butter evenly and you'll end up with torn spots; let it come to room temperature or buy fresher bread the day you're cooking.
  • The skillet temperature is what separates a pale, soggy sandwich from a crispy, golden one, so don't skip the preheat step.
03 -
  • A burger press or the flat bottom of a heavy coffee mug works just as well as official equipment—the pressure is what matters, not the tool.
  • If you're making these for more than two people, cook the patties first and keep them warm while you assemble the sandwiches so everything finishes at the same time.
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