Charim and HAP
Double Smash Cheeseburger cooking process
HAP turned Charim's Double Smash Cheeseburger recipe into a 20-second cooking video.
See more from HAP on YouTubeDouble Smash Cheeseburger
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This smash cheeseburger uses 320 g of 80/20 ground beef to make four thin patties, stacking two patties in each burger.
Read more
Divide the cold beef into four loose 80 g balls without kneading it. Preheat a cast-iron skillet over high heat for 3 minutes. Meanwhile, melt 1 tablespoon butter in another pan and toast the cut sides of 2 brioche buns for 1 to 2 minutes. Place 2 beef balls well apart on the hot skillet, cover them with parchment, and press firmly for 10 seconds until each is about 12 cm wide. Season and leave the patties untouched for 90 seconds so their ragged edges become dark brown. Scrape underneath to preserve the crust, flip once, and place 1 slice of American cheese on each patty. Cook for another 45 to 60 seconds. Mix 2 tablespoons mayonnaise, 1 tablespoon ketchup, and 1 teaspoon yellow mustard. Spread the sauce on both bun halves, then stack 3 pickle slices and 2 cheese-covered patties. Pressing only at the beginning creates broad browned surfaces without squeezing moisture from the meat as it finishes cooking.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Mix 2 tablespoons mayonnaise, 1 tablespoon ketchup, and 1 teaspoon yellow mustard.
Split the buns and pat the pickle slices dry.
- 2Step
Divide 320g ground beef into four loose 80g balls without kneading or compacting the meat.
Keep them chilled until the pan is ready.
- 3Control
Preheat a cast-iron pan over high heat for 3 minutes.
Melt 1 tablespoon butter in a separate pan and toast the cut sides of the buns for 1-2 minutes until golden.
- 4Control
Set two beef balls well apart in the hot pan.
Cover each with a square of parchment and press firmly with a sturdy spatula for 10 seconds, spreading it into a thin patty about 12cm wide.
- 5Season
Season the tops with half the salt and pepper, then cook for 90 seconds without pressing again.
When the ragged edges are dark and crisp and juices bead on top, scrape firmly under each patty and flip.
- 6Finish
Place one slice of American cheese on each flipped patty and cook for 45-60 seconds, until the cheese melts at the edges.
Add the remaining beef balls to the pan, smash them, season the tops with the reserved salt and pepper, then flip and melt the cheese in the same way.
- 7Finish
Spread sauce on both toasted bun halves.
Place three pickle slices on each bottom bun, stack two cheese-covered patties, close with the top bun, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Loose 80g beef balls pressed for 10 seconds on hot cast iron
- Finish cue
- Melt 1 tablespoon butter in a separate pan and toast the cut sides of the buns for 1-2 minutes until golden.
- Substitution
- Use a thin-edged metal spatula wider than the patty so the browned crust releases from the pan with the meat instead of staying behind.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 10 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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