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Super Smash Burger (Sam the Cooking Guy–inspired)

Ultra-fast smash burger using a tortilla press + parchment for thin, crispy-edged patties.

Cuisine: American · Dish Type: Main Dish · Prep: 10 min · Cook: 5 min · Servings: 1–2 burgers (4 small patties stacked) · Rating: ⭐⭐⭐⭐⭐

Ingredients

For the burgers:

  • 6 oz ground beef (80/20), divided into 4 x 1.5 oz balls
  • 4 slices American cheese (1 per patty)
  • 1 sesame seed bun or brioche bun
  • Kosher salt
  • Black pepper
  • Neutral high-heat oil (a few drops)
  • Mayo for toasting bun (about 1 tsp per cut side)

Sauce:

  • 2 tbsp mayo
  • 1 tbsp ketchup
  • 1/4 tsp garlic powder
  • 1/8 tsp red chili flakes

Equipment: tortilla press, parchment paper, griddle or cast iron skillet, spatula, lid (or sheet pan) for steaming

Instructions

Prep (do this first):

  1. Make the sauce: mix 2 tbsp mayo + 1 tbsp ketchup + 1/4 tsp garlic powder + 1/8 tsp red chili flakes. Set aside.
  2. Portion beef: form 4 loose balls, 1.5 oz each (don't overwork).
  3. Set up tortilla press: lay down parchment and lightly oil both sides.
  4. Smash: place a beef ball slightly toward the inside edge of the press (not dead center) so it presses outward. Fold parchment so it's between the press and meat on top + bottom, then press firmly into a thin patty. Repeat for all 4.
  5. Unwrap 4 cheese slices and have them ready.

Cook:

  1. Toast bun: spread mayo on cut sides. Toast cut-side down on the hot griddle/pan for 1–2 minutes until golden. Set aside.
  2. Cook patties (all at once): place all 4 patties on the hot surface. Cook 1 minute. Flip. Season the cooked side with salt + pepper. Add 1 slice American cheese to each patty. Cook 1 more minute.
  3. Melt hard: stack patties. Add a small splash of water to the surface and cover for 30 seconds to steam-melt the cheese.

Assemble + serve:

  1. Sauce the bottom bun.
  2. Add stacked patties.
  3. Top bun on and serve immediately.

Tips

  • Off-center press = better smash: putting the beef ball slightly toward the inner edge helps the patty press outward instead of doming.
  • Cheese ready before meat hits pan: this cook is fast.
  • Hot surface matters: cast iron or a griddle gives the best browning.
  • If the press sticks, add a touch more oil to the parchment.