Cheese Skirt Smash Burger

Name: Cheese Skirt Smash Burger
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: Servings: 1 burger
Cuisine: American
Ingredients: additional 1 tablespoon (14 g) mayonnaise, for toasting the buns; ½ red onion, thinly sliced; additional 1 tablespoon (14 g) mayonnaise, for toasting the buns; 1 tablespoon (15 ml) vegetable oil; 2 teaspoons pepper (to taste); 2 teaspoons salt (to taste); 6–7 ounces (170 to 200 g) 80/20 ground beef, divided into two 3- to 3½-ounce (85 to 100 g) loosely packed meatballs; 6–7 ounces (170 to 200 g) 80/20 ground beef, divided into two 3- to 3½-ounce (85 to 100 g) loosely packed meatballs; Mustard, for topping; Ketchup, for topping; 1 potato hamburger bun; 1 cup (115 g) shredded cheddar cheese; 1 tomato, sliced; Shredded lettuce, for topping; 4 dill pickle chips; Mayonnaise, for topping

Preparation info

Servings:
1
burger

Difficulty
Easy
Ready in
15 min

Appears in

Smashed

By Adam Walton and Brett Walton

Published 2023

About

This cook was inspired by a California joint called the “Squeeze Inn.” Brett decided we had to try it for ourselves on the griddle. This smash burger is all decked out in a yummy cheese “skirt,” a large circle of crispy melted cheese surrounding the burger. How fancy!

Ingredients

1 tablespoon (15 ml) vegetable oil
6–7 ounces (170 to 200

Americas
United States
Burger
California

Method

Turn the griddle on to medium/high to high heat (above 400°F [200°C]).
Once the griddle is to temperature, lay the oil on the griddle.
Place the 2 meatballs in the oil, ensuring space between the meatballs to give them room to be smashed.
Sprinkle salt and pepper liberally on the meatballs.
After about 30 seconds, smash each meatba