JIMBO’S DOUBLE SMASH BURGERS (CRISPY, JUICY, NO REGRETS)

Some burgers are thick and fancy.
These are not those burgers.

Smash burgers are all about crispy edges, hot griddles, and beef that gets out of its own way.

They cook fast, they disappear faster, and nobody eats just one.

What You Need

• 1½ lbs Gordey’s Ground Beef (80/20 is your best friend here)

• Kosher salt

• Cracked black pepper

• 8 slices American cheese (or whatever melts best in your world)

• 4 soft burger buns (brioche or potato buns work great)

• Butter for toasting buns

Optional but highly encouraged toppings:

• Thin-sliced onions (throw them on the griddle)

• Pickles

• Simple burger sauce (ketchup + mayo + mustard + a little pickle juice)

What You’re Cooking On

Best option: cast iron skillet or flat-top griddle
Second-best option: upside-down cast iron pan on the grill

You want serious heat and a flat surface.

How To Do It

1. Roll loose beef balls.
   About 3–4 oz each. Don’t pack them tight — gentle hands make juicy burgers.

2. Heat the pan till it’s ripping hot.
   If it’s not sizzling the second beef touches metal, wait another minute.

3. Smash it hard.
   Drop the beef ball on the pan and smash it flat with a spatula (or another pan). You want thin and wide — that’s where the crispy magic happens.

4. Season immediately.
   Salt and pepper right after the smash.

5. Let it crust. Don’t poke it.
   About 60–90 seconds. You’re building that golden, crispy edge.

6. Flip, add cheese, stack.
   Flip once, add cheese, and stack two patties on top of each other for proper double-burger behavior.

7. Toast the buns.
   Butter them and toast till golden. This is not optional. This is structure.

8. Build and serve fast.
   Sauce, beef stack, onions, pickles, top bun. Hand it over before someone steals it.

Jimbo’s Smash Burger Rules

• Smash once. After that, leave it alone.

• Thin burgers mean you get crispy edges and juicy centers.

• Napkins are mandatory.

• If it doesn’t drip a little, we need to talk.