Smashed Burger Grilled Cheese (Printable)

A juicy smashed beef patty layered with cheddar and grilled between buttery 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.
02 - Divide ground beef into two equal portions and loosely form into balls.
03 - Place a beef ball on the hot skillet and smash flat to about 1/2 inch thickness using a heavy spatula or burger press. Season with salt and pepper.
04 - Cook patties for 2 minutes, flip, then top each with a slice of cheese. Continue cooking 1 to 2 minutes until cheese melts and patties are fully cooked. Remove and set aside.
05 - Butter one side of each bread slice and place two slices buttered side down onto the skillet.
06 - Layer each bread slice with a cheese slice, a smashed burger patty, and optional toppings such as pickles, 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 from heat, let rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • It tastes indulgent but comes together faster than ordering takeout, leaving you wondering why you don't make it every week.
  • Two cooking techniques in one sandwich means you get the savory depth of a proper smashed burger without losing the buttery satisfaction of grilled cheese.
  • The thin patty trick eliminates the rubbery texture of thick burgers—it's all crispy edges and melted centers.
02 -
  • Temperature control is everything; medium-high heat seems right until your bread burns while the cheese is still cold, so keep an eye on it the first time.
  • Never skip the resting step—it's the difference between cheese leaking onto your plate and a sandwich that holds together like it was meant to.
  • The smash technique works only if your beef is cold and loose; warm or packed meat won't flatten properly and will break apart.
03 -
  • Use a cast iron skillet if you have one; it holds heat more evenly and creates better browning on both the beef and bread.
  • If your bread is starting to brown too fast while the cheese is still cold, lower the heat slightly and cover the skillet with a lid for 30 seconds to trap steam and speed up the melt.
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