Smashed Burger Grilled Cheese (Printable)

Juicy smashed beef and melted cheddar cheese layered between golden, buttery bread for a delicious meal.

# What You 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 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

# Steps:

01 - Heat a skillet or griddle over medium-high heat until hot.
02 - Divide ground beef into two equal portions and loosely shape each into a ball.
03 - Place a beef ball onto the hot skillet and flatten to 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 cheese slice. Continue cooking 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. Place two slices buttered side down onto the skillet.
06 - Layer each bread slice with a cheese slice, smashed burger patty, and optional toppings: pickles, sliced onion, and mustard if desired.
07 - Cover with remaining bread slices, buttered side up.
08 - Grill sandwiches 2 to 3 minutes per side, pressing gently until bread is golden and cheese is melted.
09 - Remove sandwiches, let rest 1 minute, slice, and serve hot.

# Expert Advice:

01 -
  • The smashing technique creates maximum crust and cheese contact, making every bite satisfying.
  • It's faster than any burger-and-sandwich meal because everything cooks in one shot.
  • You get the best parts of both worlds without needing to choose between comfort foods.
02 -
  • If you skip the smashing step or do it gently, you'll end up with a thick, hockey-puck patty that won't cook through properly or develop that crispy crust.
  • Don't flip the patty more than once—each flip releases moisture and prevents browning.
  • Toast the bread quickly before building; if you grill it after stacking, the inside cheese can overcook while the bread stays pale.
03 -
  • Use a heavy spatula or actual burger press—a flimsy turner won't give you the even pressure you need to create that perfect thin patty.
  • Keep the beef cold until the moment you cook it; warm meat is harder to smash and sticks to itself instead of the skillet.
Return