Who would have thought that an old piece of burger wisdom could be so wrong? "Never press on your burger" is inaccurate, and even a successful burger chain uses the technique. It just shows that you should never trust an old wives' tale - especially



  • 2 Brioche Buns, buttered and toasted
  • yellow or white onion – halved and sliced very thin
  • 1½ teaspoons salt
  • ⅛ teaspoon freshly ground black pepper
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 8 ounces (110g) freshly ground beef chuck, divided into four 2-2.20 -ounce balls
  • 2 slices American Cheese or Cheddar Cheese
  • Hidden Valley The Original Ranch Secret Sauce.
  • Toppings as desired: shredded lettuce, tomatoes, and dill pickles

Note: My husband uses the seasoning listed below, instead of salt, pepper, garlic powder, and onion powder -


Step 1: Place the patties on the Hot Griddle or Cast Iron Skillet

The first step is to preheat your griddle to a high temperature and then place two (two-ounces) patties on it. Short ribs, briskets, and sirloins are used to make these patties, which are relatively high in fat (around 20-25% fat).

Step 2: Smash the patties.

Press the two-ounce burger patties onto the surface using a grill press, flat metal spatula or a steel plate attached to a wooden handle to "smash" the beef into a thin, flat patty. It creates a crispy sear on the outside of the patties. Using a non-greased surface is crucial here. It's best if the meat sticks so that it browns more evenly.

Step 3: Season the patties with Salt & Pepper

After that, salt and pepper are sprinkled on the patties to season the patties. That is all the flavoring you need when you have great beef. However, you can use any other spices or herbs that you like.

Step 4: Scrape the Patties

Approximately 30 seconds after being pressed, the burger patties are ready for scraping.  If you use a griddle it heats almost entirely through conduction, one of its most significant advantages. In other words, you must touch its surface directly to feel its heat - you can hold your hand inches away and not feel anything. As you cook your crust, the upper portion of your patty is not cooked as quickly as it would be on a standard griddle.

If you want every last bit of flavor to come off that griddle, use a heavy-duty scraper with a razor blade, and press firmly on it around the patty.

Step 5: Flip and Add Cheese

After flipping the patties, place a slice of cheese (American/cheddar) on top of each patty while still on the griddle, allowing the cheese to melt slightly.

Step 6: Stack Other Patty over the top and enjoy!

With these smashed cheeseburgers, you're not going to achieve that true medium-rare center as you can with a thicker burger. The burgers will always come out a little bit drier. But there are ways to work around that!

These burger patties are exclusively cooked on one side. It allows for the development of a deep and tasty crust. When you're ready to flip them, work quickly to prevent the second side from becoming overcooked. Don't let it cook for more than a few seconds.

Cheese between patties adds fat and moisture to each bite. Finally, don't forget to add the special sauce on the bottom of the burger bun. This sauce   contributes to your smashed burgers' overall flavor and satisfaction.

This recipe makes 2 burgers (two patties for each burger)