The Ultimate Smash Cheeseburger

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Same smash burger size, but twice the amount of crisp, browned crust.

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

By cooking two 2-ounce patties instead of one 4-ounce patty, we get double the amount of crust, while a slice of cheese in between the patties keeps things moist. What if I were to take this to the extreme? Is there a way I can pack even more flavor into a burger?I'm going to let you in on a little secret: I'm a writer by accident and a cook by design. In fact, for many years, while I was still living in Boston, I had the goal of returning to the world of restaurant kitchens by opening up my own burger joint.

For cooking, I use either a stainless steel or a cast iron pan, with my preference leaning toward the former. A wide, straight-sided sauté pan or slope-sided skillet does the trick and cuts down a bit on the inevitable fat spatters. You want to preheat the pan over high heat for several minutes—600 to 700°F is what you're going for here. Whatever you do, stay away from nonstick.


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