Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Divide the ground beef into 8 balls of about 55 g. Split and toast the burger buns with a little butter.
- Heat a dry skillet until very hot. Place two balls in the pan, smash thin with a stiff spatula, and season with salt and black pepper.
- Cook about 45 seconds until deeply browned. Scrape up, flip, and top one patty with cheddar cheese. Stack the second patty on top and move to the bun.
- Repeat for the remaining burgers. Spread mayonnaise, add onion, pickles and lettuce, and serve.
Shopping tip
Use everyday carne picada; smash burgers are built for supermarket mince. A stiff spatula is the whole technique. Cheddar slices stand in for American cheese.
Where it fits in your week
Quick enough for a weeknight.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.