Description
Loaded Double Smash Burger with Crispy Fries
“The ultimate indulgent burger stacked high with juicy beef patties, melted cheese, crispy fries, and a creamy, tangy sauce!”
Ingredients
For the Burger Patties:
1 lb ground beef (80/20 blend for best juiciness)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp butter (for searing patties)
For the Burger Build:
4 slices American or cheddar cheese
1 brioche or sesame seed bun
6-8 slices dill pickles
1/2 cup crispy French fries
2 leaves lettuce
For the Special Burger Sauce:
1/4 cup mayonnaise
1 tbsp ketchup
1 tbsp mustard
1 tsp pickle relish
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp hot sauce (optional for a kick)
Instructions
Make the Burger Sauce:
In a bowl, mix mayo, ketchup, mustard, pickle relish, paprika, garlic powder, onion powder, and hot sauce.
Set aside in the fridge to let the flavors meld.
Cook the Smash Patties:
Divide ground beef into four equal balls.
Heat a cast-iron skillet over high heat, add a little butter.
Place each beef ball onto the hot skillet and smash it down with a spatula or burger press.
Season with salt, pepper, garlic powder, and onion powder.
Cook 2-3 minutes per side until crispy and browned.
Add cheese on top while still hot to let it melt.
Crisp the Fries:
If using fresh fries, cook them until golden and crispy.
If using frozen fries, bake or air-fry them to crisp perfection.
Assemble the Burger:
Toast the brioche bun with a little butter.
Spread a generous amount of burger sauce on both halves.
Place one cheesy patty, add pickles and lettuce.
Layer crispy fries over it, then top with the second cheesy patty.
Add more sauce on the top bun and place it over the stack.
Serve & Enjoy!
Secure with a skewer if needed, and serve with extra fries or a side of coleslaw.
Pro Tip: For extra crispiness, toast the fries in the oven before adding them to the burger!
Step-by-Step Guide
1. Prepare the Sauce First: Combine all sauce ingredients in a small bowl, mix thoroughly, and refrigerate. This allows the flavors to develop while you cook.
2. Form & Smash: Divide your 1 lb of beef into four 4-ounce balls. Do not overwork the meat. Get your skillet screaming hot, add butter, then place a ball in the pan. Immediately use a sturdy, flat spatula and a second tool (like another spatula or a small saucepan) to press down firmly and evenly, creating a thin, wide patty with ragged edges for maximum crisp.
3. Season & Cook: Season the smashed patty generously with the salt, pepper, and spices. Cook undisturbed for 2-3 minutes until a deep brown crust forms. Flip, cook for 1 more minute, then add a slice of cheese to each patty.
4. Crisp the Fries: While the patties cook, ensure your fries are in the oven or air fryer. They should be extra-crispy to stand up to the burger’s moisture.
5. Toast & Build: Lightly toast the buttered buns in a separate pan or toaster. Assemble from the bottom up: sauce, patty, pickles/lettuce, a handful of fries, the second patty, more sauce, and finally the top bun.
Serving Suggestions
This burger is a full meal, but pairing it correctly elevates the experience. Serve it with a cold, crisp dill pickle spear and a side of extra burger sauce for dipping. A light, vinegary coleslaw or a simple green salad helps cut through the richness. For beverages, a classic milkshake, an ice-cold craft beer, or a fizzy soda are perfect companions.
How-to Summary
Create a flavorful sauce and chill it. Form beef into four balls. On a very hot, buttered skillet, smash each ball into a thin patty, season, and cook 2-3 minutes per side, adding cheese at the end. Prepare crispy fries. Toast buns. Assemble the burger with sauce, a patty, pickles, lettuce, a layer of fries, the second patty, and more sauce.
Frequently Asked Questions
Q1: Can I use a different type of ground beef?
A: An 80/20 blend (80% lean, 20% fat) is ideal for juicy, flavorful patties that develop a great crust. Leaner blends will result in drier burgers.
Q2: What if I don’t have a cast-iron skillet?
A: Any heavy-bottomed skillet or griddle that retains high heat will work. The key is getting it very hot before smashing.
Q3: How do I prevent the patty from sticking to my spatula when I smash it?
A> Place a small piece of parchment paper over the meat ball before smashing, or lightly oil the bottom of your spatula.
Q4: Can I make the sauce ahead of time?
A: Absolutely. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Q5: Are the fries inside the burger necessary?
A: While they add fantastic texture and a fun, indulgent element, the burger is still delicious without them. You can simply serve the fries on the side.
Common Mistakes to Avoid
- Overworking the Meat: Handling the beef too much creates dense, tough patties. Gently form balls without compacting them.
- Smashing Too Late: You must smash the ball the instant it hits the hot pan. Letting it cook first seals it and prevents proper searing.
- Moving the Patties: After smashing, let the patty cook undisturbed to form a proper crust. Don’t press or move it during cooking.
- Using Soggy Fries: Ensure your fries are very crispy. Soft or lukewarm fries will make the burger bun soggy quickly.
- Overloading the Burger: While stacking is fun, ensure the height is manageable. Use a skewer to hold it together if needed.
Conclusion
The Loaded Double Smash Burger is the pinnacle of homemade burger indulgence. By mastering the simple smash technique and combining crispy, cheesy, and creamy elements, you create a restaurant-quality experience at home. The key lies in high heat, proper seasoning, and embracing the messy, delicious stack. Follow this guide, avoid the common pitfalls, and you’re guaranteed a burger that’s as fun to make as it is to eat. Dive in and enjoy the ultimate comfort food creation.