Made with American Wagyu Beef from Linzer Ranch
Ingredients (Makes 4 Burgers):
For the Patties:
- 2 lbs Linzer Ranch American Wagyu ground beef
- Salt & freshly ground black pepper
- 1 large yellow or white onion, very thinly sliced
- Optional: Thinly sliced jalapeños (for heat)
- 8 slices American cheese (or your favorite meltable cheese)
- 4 soft burger buns (potato buns or brioche recommended)
- Butter for toasting buns
Smash Sauce:
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp pickle juice (optional but recommended)
- Optional: A dash of hot sauce for heat
Instructions:
1. Prep the Beef Balls:
- Divide the ground beef into 8 equal portions (~1/4 lb each).
- Roll them into balls and chill for at least 30 minutes to firm up.
2. Slice the Onions (and Jalapeños if using):
- Use a mandoline or sharp knife to slice onions very thin.
- Jalapeños should also be sliced thin for even cooking.
3. Make the Smash Sauce:
- In a bowl, mix all sauce ingredients until smooth.
- Taste and adjust (more paprika for smokiness, more pickle juice for tang, etc.).
- Set aside or refrigerate until ready to use.
4. Toast the Buns:
- Heat the griddle or skillet over medium.
- Butter the inside of the buns and toast until golden. Set aside.
5. Smash the Patties:
- Crank up your flat top, griddle, or cast iron to high heat.
- Place a beef ball on the hot surface, immediately top with a small handful of thin onions (and jalapeños if using).
- Smash the patty firmly and quickly—you want it thin with onions pressed in.
- Season with salt & pepper.
- Let it cook undisturbed until the edges get crispy and brown (about 2-3 minutes).
6. Flip, Cheese, and Stack:
- Flip the patty once crusted. Add one slice of cheese per patty immediately.
- Cook the second side for 1-2 minutes until cheese melts.
- Repeat the process to make two patties per burger.
7. Assemble the Double Double:
- Spread smash sauce on both the top and bottom bun.
- Stack two cheesy patties onto the bottom bun.
- Add extra pickles, lettuce, or tomato if desired (we recommend keeping it classic).
- Top with the bun and serve HOT.
Pro Tips:
- The key to a good smash burger is heat, pressure, and speed. Smash early and don’t move it until that crust forms.
- American cheese melts best and gives that old-school burger shop taste — don’t skip it.
- Sauce is king — make extra. You’ll want to dip fries in it too.
