I want to double up my burger! How do I do that?

If you are extra hungry, simply double the meat (and the number of patties) so you have two. If you want to be a little more conservative, you can another half pound of ground beef - or simply use the original amount - and make smaller, more smooshed burgers.

Can I make these burgers on the grill?

Nope! Save the grill for when you are making thick, pressed together burgers. These guys need to be smooshed to make the nooks and crannies, and you would lose too much of the meat in between the grill openings.

Have a question that I didn't cover?

Pop your question in the Comments section below and I will answer pronto - we also like suggestions!

Diner Burgers

Print Recipe

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5 from 2 reviews

Like your burgers smashed with lots of nooks and crannies for cheese? Here’s your recipe for amazingly juicy diner burgers!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 tablespoons butter
1.5 pounds ground beef chuck steak
1 teaspoon salt
¼ teaspoon pepper
4 slices American cheese
4 hamburger rolls
Your choice of toppings: lettuce, ketchup, mayo, mustard, relish, sliced pickle, etc!

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Instructions

Season the ground beef with salt and pepper. Gently form them into 4 piles that are held together ever so loosely. Not patties, just round piles.
Heat a cast iron pan or a griddle to medium high, and add butter. When the butter is melted, increase the heat to high and add the piles. Using a spatula, press down on them until they are spread about 1/2 inch thick. Cook them for two minutes on the first side WITHOUT moving them.
Flip them over carefully and lay a piece of cheese on top and cover the skillet (if you are using a griddle, a large pot cover will work for this). Cook one more minute until the cheese is melted.
Remove the burgers to a plate and let them rest for a minute or so. Place them on rolls with your choice of toppings. With this smashed type of burger, when you are feeling adventurous and especially hungry it’s totally fine to use two patties per burger – yet another reason to love diner burgers best!

Notes

Ground Beef: We recommend the 80/20 blend for the very juiciest burgers!

Cheese: We always go for American cheese (or Velveeta!) but your favorite melty cheese will also work just fine.

Find it online: https://www.framedcooks.com/diner-burgers/