Double-Decker Smash Burger With Ranch
25 min
|
easy
Recipe by Eunice
Introduction
This double-decker smash burger hits hard with lacy-crisp edges, melty American, salty bacon, and a cool hit of ranch and pickles on butter-toasted buns.
Built for game day, backyard hangs, or a serious weeknight treat, the two thin patties mean max crust and a juicy center, so every bite is crunchy, saucy, and downright irresistible.
Ingredients (2 servings)
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Ingredients for the Patties:
- 1 lb ground beef ground beef 1 lb
- ½ tsp kosher salt kosher salt 0.06 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for Assembly:
- 4 slices American cheese American cheese 3.01 oz
- 4 slices bacon, cooked until crisp bacon 4.44 oz
- 2 hamburger buns (butter-toasted) hamburger buns 2 ct
- 4 Tbsp ranch salad dressing ranch salad dressing 2 fl oz
- sliced dill pickles sliced dill pickles 4 fl oz
- unsalted butter (for toasting) unsalted butter 1 oz
How to Make Double-Decker Smash Burger With Ranch
-
Prep the beef and heat the pan
Divide the ground beef into 4 equal balls, about 4 oz each, and keep them cold so the fat stays firm.
Preheat a large cast-iron skillet or flat top over medium-high heat until it just barely smokes.
-
Cook the bacon
If your bacon is not already cooked, lay strips in a cold pan, set heat to medium, and cook until crisp, about 8 to 10 minutes, then drain on paper towels.
Reserve a teaspoon of bacon fat for the buns if you like things extra savory.
-
Butter-toast the buns
Lightly butter the cut sides of the buns, then toast cut side down in the hot skillet until golden, about 45 to 60 seconds.
Use a touch of bacon fat with the butter for a deeper, smoky edge.
-
Smash and sear the patties
Place two beef balls on the hot skillet, cover each with a small square of parchment, and smash hard with a sturdy spatula for 10 to 15 seconds to get them very thin.
Season the tops evenly with the kosher salt and black pepper, then cook without moving until the edges are deeply browned and lacy, about 1 to 2 minutes.
Flip once, top each patty with a slice of American cheese, and cook 30 to 45 seconds more until the cheese melts.
Repeat with the remaining two patties.
-
Assemble the double-decker
Spread about 1 tablespoon ranch on the bottom bun and 1 tablespoon on the top bun.
Add a layer of dill pickle slices to the bottom bun, then one cheesy patty, then two strips of crisp bacon, then the second cheesy patty.
Cap with the top bun and repeat for the second sandwich, then let it sit 1 minute so the juices settle before serving.
Substitutions
- American cheese -> Pepper Jack
- Pepper Jack melts smoothly like American but brings gentle heat and a little tang that plays well with the cool ranch and salty bacon.
- Bacon -> Crispy prosciutto
- Prosciutto fries up shatter-crisp and adds a deep hammy savoriness without as much grease, keeping the sandwich snappy rather than heavy.
- Ranch dressing -> Dill yogurt ranch
- A Greek yogurt ranch with extra dill gives a brighter, tangier finish and lightens the bite while staying creamy enough to glue the stack together.
Tips
- Cold meat, blazing hot pan
- Keep the beef cold and the skillet ripping hot so the fat renders fast and forms that frilly, browned edge that makes a smash burger sing.
- Smash timing is everything
- Press the patties within the first 30 seconds of hitting the pan so they set thin and crisp instead of steaming and shrinking.
- Parchment and leverage
- Use a small square of parchment between meat and spatula and push down with a second spatula for leverage to prevent sticking and get an even sheet-thin patty.
- Season the surface, not the mix
- Do not mix salt into the beef, just season the exterior right after the smash so the crust gets flavorful without tightening the protein.
- Buns love bacon fat
- Butter plus a little bacon fat on the buns gives a diner-style toast that stays crisp under ranch and pickle juice.
- Cheese melt trick
- If the cheese lags, splash a teaspoon of water on the pan and cover for 10 seconds to steam-melt without overcooking the patty.
Nutrition Facts *
| Energy | 1327 | kcal |
|---|---|---|
| Protein | 88 | g |
| Total Fat | 87 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my patties not get a good crust?
- Your pan was not hot enough or the beef was too wet or warm, so moisture steamed the surface instead of browning it.
- The meat stuck to my spatula when smashing, how do I fix that?
- Press through a piece of parchment and keep the first press firm and decisive so the surface sets before you lift.
- My buns got soggy, what went wrong?
- They were not toasted enough or you stacked ranch and pickles directly on untoasted bread, so make sure buns are deeply golden and ranch is spread edge to edge to create a moisture barrier.
- How do I melt the cheese without overcooking the patties?
- Flip, add cheese, then give it 30 to 45 seconds or use a quick steam burst under a lid so the cheese melts fast while the patty stays juicy.
- Can I make these on an outdoor grill?
- Yes, set a flat griddle or cast-iron skillet over the grates, preheat until smoking, and follow the same smash and sear steps since open grates will not work for smashed patties.
- How can I hold burgers for a crowd without losing the crust?
- Keep cooked patties on a wire rack set over a sheet pan in a 200 F oven for up to 10 minutes and toast buns right before serving so the edges stay crisp.
Serving Suggestions
Think spicy ranch with a pinch of paprika and garlic powder or swap in pickled jalapeños with the dill pickles if you want a little New York attitude in every bite.
Serve with salt-and-vinegar fries or a crunchy slaw and a cold pilsner, and if you are feeling bold, drizzle a little hot honey over the bacon for that sweet-salty kick.
More pairings:
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