Smashed Burger Grilled Cheese (Print)

Juicy smashed beef with melted cheese grilled between buttery golden bread for a savory delight.

# Components:

→ 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 - Preheat a skillet or griddle over medium-high heat.
02 - Divide the ground beef into two equal portions and loosely shape each into a ball.
03 - Place a beef ball onto the hot skillet and press down with a heavy spatula or burger press until approximately 1/2 inch thick. Season with salt and black pepper.
04 - Cook the patty for 2 minutes, flip, then top each with a slice of cheese. Continue cooking for 1 to 2 minutes until cheese melts and patties are fully cooked. 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 burger patty, and optional toppings such as pickles, red onion, and mustard.
07 - Cover with the remaining bread slices, buttered side up.
08 - Grill sandwiches for 2 to 3 minutes on each side, pressing gently, until the bread is golden brown and cheese is melted.
09 - Remove sandwiches from heat and let rest for one minute before slicing and serving warm.

# Expert Advice:

01 -
  • It's faster than ordering takeout, and somehow tastes even better because your kitchen smells incredible while it cooks.
  • The smashed beef creates those crispy, flavorful edges that make regular burgers jealous of a sandwich.
  • One skillet, two sandwiches, and cleanup that won't ruin your evening.
02 -
  • Don't skip the resting period before slicing or you'll lose all those beautiful gooey cheese strands to the cutting board instead of your mouth.
  • The heat of the beef will continue melting the cheese even after you remove the sandwich from the pan, so you can actually remove it when the bread hits golden rather than waiting for the cheese to look completely melted.
03 -
  • Prep your toppings before you start cooking, so you're not fumbling around once the beef is ready and the bread is toasting.
  • Keep a damp paper towel nearby—the skillet will splatter a bit, and you can wipe it between batches to prevent burnt bits from sticking to your second sandwich.
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