Smashburger Grilled Cheese
Smashburger meets Grilled Cheese in this delicious, decadent burger recipe. This is basically a patty melt without the traditional bread and toppings. Thinly sliced onions are seared into thin beef patties, then those get piled high with American cheese on an inverted butter-parmesan bun.
Servings: 2 burgers
Ingredients
- 1 lb. ground beef divided into 4 ounce portions
- 1/2 white onion sliced thinly
- 4 slices american cheese
- 2 slices cheddar cheese
- 2 brioche hamburger buns
- avocado oil
Parmesan Butter
- 4 tablespoons butter, softened
- 3 tablespoons grated parmesan cheese
- 1/2 tsp garlic powder
Burger Sauce
- ½ cup Mayonnaise
- 2 tablespoons Ketchup
- 2 tablespoons Dijon Mustard
- 2 tablespoons sweet relish or minced dill pickles
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Paprika
Instructions
- First, make your burger sauce by combining all the sauce ingredients and set aside. Mix together the parmesan butter ingredients and spread it on both the top and bottom insides of each bun. Set aside.
- Roll your burgers into 4-ounce balls. Preheat the large skillet or griddle to medium-high heat. Working in batches, add the balls onto the surface a few inches apart and top with a handful of onions on each meat ball.
- Immediately use the bottom of a burger press or metal spatula to press it down and flatten to a thin patty (mashing the onions into the patty). Season with salt and pepper.
- Allow the patties to cook undisturbed for at least 2-3 minutes to allow a crust to form. Flip, season with salt and pepper, and immediately add one slice of American and one slice of cheddar cheese to each patty. Turn heat to low and allow cheese to melt. Add a dollop of sauce on top of the cheese.
- Stack two patties together and set aside.
- Add the bottom bun buttered-side down and add the double stacked burger on top. Place the top bun on, buttered side up (so it's inverted). Cook until bottom bun is golden brown and carefully flip and repeat, toasting the top bun. Serve immediately.