Smashed Burger Grilled Cheese (Printable Version)

Juicy smashed beef paired with melty cheddar and golden buttery bread in a quick grilled sandwich.

# What You 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 ground beef into two equal portions and loosely shape each into a ball.
03 - Place a beef ball on the hot skillet and smash flat with a heavy spatula or burger press until about 1/2 inch thick. Season with salt and freshly ground black pepper.
04 - Cook patties for 2 minutes, flip, top each with a slice of cheese, and cook another 1 to 2 minutes until cheese melts and patties are done. 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 cheese slice, a smashed beef patty, and optional toppings such as pickles, red onions, and mustard.
07 - Cover with remaining bread slices, buttered side up. Grill sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden and cheese is melted.
08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve while hot.

# Expert Advice:

01 -
  • It's ready in 25 minutes, which means you can satisfy a serious craving without planning ahead.
  • The smashed patty gets those crispy, lacy edges that are impossible to resist, and the melted cheese makes everything feel indulgent.
  • Two bites and you get everything you want—the umami of beef, the creamy richness of melted cheese, and that golden-brown toast crunch.
02 -
  • The moment you press the patty is the moment it stops being beef and starts being something special—you need real heat and a confident hand, not hesitation and poking.
  • Softened butter spreads without tearing bread, toasts without burning, and browns better than cold butter could ever hope to, so take 30 seconds to let it soften.
  • If your cheese isn't melted when you flip the patty, that's okay—the residual heat on the second side will finish the job, and rushing it by cooking longer just dries out the beef.
03 -
  • Use a bench scraper or sturdy metal spatula for the smash—it has to be heavy enough and flat enough to press without resistance, otherwise you're fighting the tool instead of cooking.
  • Don't skip the 1-minute rest after grilling; it lets the cheese set and the bread structure firm up slightly, which prevents everything from sliding apart when you cut it.
  • Serve with tomato soup or good fries, because sometimes food needs a friend to be truly complete.
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