Here’s burger inspiration to satisfy your craving for something bold and delicious. We’re doubling down on the cheeseburger formula: two thin patties equal more browned surface area and far more flavor.
SMASH the burger onto the griddle. Let out your frustrations and press the patties into the hot surface — you won’t ruin the burger, and you won’t squeeze all the juices out as long as you only smash the first side and stop pressing after you flip.
While you’re at it, press the bun onto the griddle so it absorbs the caramelized flavors left behind by the patties and onions.
Start the caramelized onions right away. They take the longest, but you can cook them to whatever level of color and sweetness you prefer. Keep them on the griddle while cooking the burgers so they pick up that meaty flavor, and finish with a pinch of salt.
These are small 2-ounce patties, so they cook quickly. Season both sides generously with kosher salt and freshly ground pepper. Use the back of a spatula to press the balls into the griddle (or skillet) for a deeply caramelized crust and rich, savory flavor.
Why cook burgers on a flat top?
A flat top griddle gives you a large, even surface so you can cook multiple patties at once along with onions, buns and any other toppings. The lower sides make it easy to slide a spatula under the patties for quick flips.
Smashed patties develop a deeply caramelized crust where the meat contacts the griddle — that crust is a big part of the flavor here.
More Delicious Recipes to Try
These burgers are great with beef, but you can easily switch the meat: try the same method with lamb or bison for a different flavor profile.
Quick and Dirty Flat Top Cheeseburger
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Ingredients
- 8 oz Ground Beef divided into 4 balls
- Canola or vegetable oil
- 1 small onion diced small
- Kosher salt & freshly ground pepper
- 4 slices American or Cheddar Cheese
- 2 buns
- Mayo
Instructions
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Heat a flat top griddle or large cast iron skillet over medium-high heat. Add a drizzle of oil and the diced onion. Cook, stirring occasionally, until the onions are deeply caramelized.
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Season the ground beef balls with kosher salt and freshly ground pepper. Add a little more oil to the griddle if needed, place each ball on the hot surface, and press down with the back of a spatula to flatten into thin patties. Season the exposed side.
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After a few minutes, flip the patties. Immediately add cheese so it begins to melt.
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Spread a thin layer of mayo on the buns and press them onto the griddle to toast and soak up browned bits.
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Top each patty with the caramelized onions, stack the patties on the toasted buns, add more mayo or your favorite sauce, and serve immediately.
Notes
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