Double smash burgers topped with melted American cheese, diced onion, pickles, and burger sauce, then served on a sizzling plate of hot nacho cheese sauce.
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10 minutes
15 minutes
Double smash burgers topped with melted American cheese, diced onion, pickles, and burger sauce, then served on a sizzling plate of hot nacho cheese sauce.
Author:Clarkee
8 slices American cheese
4 soft brioche burger buns
400 g nacho cheese sauce
1 small white onion, finely diced
16 dill pickle slices
4 tbsp burger sauce
Salt, to taste
Black pepper, to taste
Neutral cooking oil, as needed
Divide the beef mince into 8 loose 100 g balls. Avoid overworking the meat.
Warm the nacho cheese sauce in a small griddle-safe pan until hot and pourable.
Lightly oil the griddle, then add the beef balls and let them cook for 10–15 seconds.
Season with salt and pepper, then firmly smash each ball into a thin patty with slightly rough edges.
Cook for 60–90 seconds, or until a browned crust and crispy edges form.
Flip the patties, season lightly with salt and pepper, and top each with a slice of American cheese.
Stack the patties into four double cheeseburgers while the cheese melts.
Lightly toast the brioche buns on the griddle until golden.
Spread burger sauce over each bottom bun. Add a double cheeseburger stack, diced onion, and 4 pickle slices, then add the top bun.
Heat four cast-iron skillets or sizzling plates until very hot. Carefully pour approximately 100 g of hot nacho cheese sauce onto each plate.
Slice each assembled burger in half and carefully place it into the sizzling nacho cheese sauce.
Spoon a little extra nacho cheese sauce over each burger and serve immediately while still sizzling.
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