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Meals · Sandwiches, burgers & wraps

Double smash cheeseburger patties (no bun, no sauce)

48

Two thin beef patties smashed hard onto a smoking-hot pan until their edges go brown and lacy, stacked with melted sharp cheddar. No bun and no sauce, because the crust is the whole point. Ready in under 20 minutes.

Time
17 min (5 prep + 12 cook)
Servings
2
Per serving
460 kcal
Protein
42 g

Ingredients

Steps

  1. Divide the cold beef into 4 loose balls of 100 g each without packing them, and keep them in the fridge. Cut 2 squares of baking paper a little bigger than your spatula.
  2. Set a heavy cast-iron skillet or griddle over high heat for 3–5 minutes, until it is smoking and you have the fan on. Wipe the tallow over it with a folded paper towel held in tongs.
  3. Set 2 balls in the pan, well apart. Lay a paper square on one and press down hard with a stiff metal spatula, leaning your other hand on it, until the patty is about 1/4 inch thick. Hold for 10 seconds and peel off the paper. Smash the second ball the same way, then sprinkle both with half the salt. Smash each only once, in the first 30 seconds; pressing later squeezes the juices out.
  4. Leave them alone for 1 1/2–2 minutes, until the edges are deep brown and lacy. Slide the spatula flat under each patty, scraping up all of the crust, and flip. Lay a slice of cheddar on one patty only and cook 45–60 seconds, until the cheese has melted and no pink remains (160°F; at this thickness they get there quickly). Stack the plain patty on the cheesy one.
  5. Wipe out the pan, get it smoking again and repeat with the other 2 balls, the rest of the salt and the second slice. Eat straight away, while the crust is still crisp.

Good to know

Can I use American cheese?

Yes, it melts faster and is what most diners use. It is a processed cheese, which is why strict carnivore cooks tend to choose cheddar.

Can I go leaner?

Yes, 90% lean smashes well as long as the pan is truly smoking, at about 55 instead of 48. Keep the teaspoon of tallow, because lean beef sticks.

Per

Calories
275
Protein
(38%)
25 g
Fat
(62%)
19 g
Carbohydrates
(0%)
<1 g
of which sugar
<1 g
Fiber
0 g
Sodium
604 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 920 kcal goes into the pot and 448 g of ingredients comes out as about 334 g of food: 275 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.