Smashed Burger Grilled Cheese (Printable)

Juicy smashed beef and melted cheese layered between buttery grilled bread for a satisfying bite.

# What You Need:

→ Smashed Burger

01 - 7 oz ground beef (80/20 blend)
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 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

# How-To Steps:

01 - Preheat a skillet or griddle over medium-high heat.
02 - Divide ground beef into two equal portions and loosely shape each into a ball.
03 - Place each beef ball onto the hot skillet and smash flat to about 1/2 inch thickness using a heavy spatula or burger press. Season with salt and black pepper.
04 - Cook patties 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 from skillet and set aside.
05 - Butter one side of each bread slice, then place two slices butter-side down on the skillet.
06 - Layer each bread slice with a cheese slice, smashed burger patty, and optional toppings like pickles, sliced red onion, and mustard if desired.
07 - Cover with the remaining bread slices, butter side up. Grill sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is melted and gooey.
08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -
  • It's ready in 25 minutes, making it perfect for those nights when you're hungry right now.
  • The smashed patty cooks so quickly that the cheese melts while the beef is still juicy.
  • You get the satisfaction of a burger and a grilled cheese in one gloriously messy bite.
02 -
  • Don't press down while the patty is cooking—you'll squeeze out all those delicious juices. Let the griddle do the work for the first 2 minutes.
  • If your bread is sliced too thick, the outside will burn before the cheese has time to melt inside. Thin sandwich bread is your friend here.
03 -
  • Keep your butter soft so it spreads easily and evenly—cold butter tears the bread and leaves bare spots that won't brown.
  • The spatula or burger press you use matters more than you'd think; heavier is better because it creates more even pressure and doesn't require strength from you.
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