Smashed Burger Grilled Cheese (Printable)

Juicy smashed beef patty and melted cheddar layered between buttery, golden grilled bread.

# 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 - Heat a skillet or griddle over medium-high heat until hot.
02 - Divide the ground beef into two equal portions and loosely shape each into a ball.
03 - Place a beef ball on the hot skillet and press flat with a heavy spatula or burger press to about half an inch thickness. Season with salt and pepper.
04 - Cook each patty for 2 minutes, then flip and top immediately with a slice of cheese. Continue cooking 1–2 minutes until cheese melts and patties are cooked through. Remove 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 slice of cheese, a smashed beef patty, and any optional toppings such as pickles, red onions, and mustard.
07 - Place the remaining bread slices buttered side up over the assembled layers.
08 - Grill the sandwiches for 2–3 minutes per side, pressing gently until the bread is golden brown and cheese is melted.
09 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It's ready in 25 minutes but tastes like you've been cooking all afternoon.
  • The smashed patty stays juicy while the cheese gets impossibly gooey, hitting both textures at once.
  • It's the kind of thing that feels like a happy accident every single time you make it.
02 -
  • If your beef is too warm or overworked, it won't smash flat—handle it as little as possible before it hits the pan.
  • The bread needs to be room temperature, not cold from the fridge, or the butter won't spread and the inside won't get warm enough while the outside is still cooking.
03 -
  • If your kitchen is cold, warm your bread slightly before buttering it—the butter will spread more smoothly and the sandwich will heat through faster.
  • A burger press or the bottom of a heavy pan works better than a spatula for that initial smash—you need flat, not just pressed.
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