If you’ve ever bitten into a double burger that tastes incredible in a restaurant—crispy edges, juicy center, cheese melting into every crack, bacon doing the salty crunch—this is the homemade version that actually delivers. This recipe is based on my YouTube video, but I’ve made a few smart changes since publishing it to improve the balance: a cleaner seasoning approach, a sauce with real brightness, and an optional tangy topping that makes the whole burger pop instead of tasting “just rich.”

The core idea stays the same: a high-fat beef blend (perfect for smash burgers), a very hot pan, and thin patties pressed hard to build that lacy crust. Raclette is the star cheese here because it melts like a dream and tastes buttery without being sharp. Combine that with bacon and a quick sauce, and you’re in serious “best burger night” territory.

If you want another burger style on the site for comparison, check my Homemade Hamburger with Brioche Buns: https://www.micheldumas.com/en/homemade-hamburger-with-brioche-buns/
And if you’re specifically into smash burgers, my Juicy Smash Burger with Bacon & Cheddar is a great cousin recipe: https://www.micheldumas.com/en/juicy-smash-burger-with-bacon-cheddar/

What I changed since the video (and why it matters)

More precise seasoning: Montreal steak spice is great, but depending on the brand it can under-salt burgers—especially with raclette and brioche. This version includes a small, controlled amount of salt for consistency.
Sauce with acidity: the original style sauce works, but adding vinegar or lemon gives the burger lift and keeps it from feeling heavy.
Optional pickles (or quick-pickled onions): not required, but highly recommended for contrast.

Ingredients

For the burger meat (makes 2 double burgers)

1.75 lb beef (shoulder/chuck is ideal)
0.65 lb beef fat (or fatty beef trimmings)
2 tsp Montreal steak seasoning (see note)
1 tsp kosher salt (or 3/4 tsp fine salt)
1 tsp black pepper
Neutral oil or beef tallow, for the pan (optional)

For the sauce (bright burger mayo)

1 large egg yolk
1 tbsp Dijon mustard
1 tsp white vinegar or lemon juice
3/4 cup neutral oil (approx., add gradually)
1/2 tsp kosher salt (or to taste)
Black pepper, to taste
Optional: 1 tsp pickle juice (adds “fast-food” vibes)

For the build

4 slices raclette cheese (or more if you like it extra cheesy)
6–8 slices bacon
2 large brioche burger buns (or 4 smaller buns if you prefer smaller doubles)
1/2 red onion, thinly sliced
Optional but recommended: dill pickles (or quick-pickled onions)

If you want a sauce variation with a totally different vibe, my Tzatziki Sauce is a fun option in summer: https://www.micheldumas.com/en/tzatziki-sauce/
And for a classic base technique, here’s my Homemade Mayonnaise (Easy + Failproof): https://www.micheldumas.com/en/homemade-mayonnaise-recipe-easy-failproof/

How to make the Double Smash Burger (step-by-step)

1) Prep and mix the meat (don’t overwork it)

If you’re grinding your own meat (like in the video), cut the beef and fat into small cubes and chill them well. Cold meat grinds cleaner and gives a better texture. Grind once or twice depending on your grinder—once for a looser texture, twice for a tighter, more uniform patty.

Season the meat with Montreal steak seasoning, salt, and pepper. Mix briefly—just until evenly distributed. Overmixing can make patties bouncy and dense, which is the opposite of what you want in a smash burger.

Form the meat into 4 loose balls (about 4–5 oz each if you’re making two double burgers). Place them on a tray and refrigerate 30 minutes. This rest helps the seasoning hydrate and keeps the fat cold so the patties fry instead of steaming.

2) Make the sauce (adds brightness and balance)

In a bowl, whisk together egg yolk, Dijon, vinegar (or lemon), salt, and pepper. Slowly drizzle in oil while whisking until you get a thick, creamy sauce. Taste and adjust—this is where your burger becomes “restaurant-level.” If you like that classic fast-food tang, add a little pickle juice.

Refrigerate until needed.

If you love that “special sauce” style, my Homemade Big Mac Sauce is another strong option: https://www.micheldumas.com/en/homemade-big-mac-sauce-secret-recipe/

3) Cook the bacon (crispy = better structure)

Cook bacon until crisp, then drain on paper towel. Crisp bacon holds up inside a double burger and doesn’t turn floppy under hot cheese.

4) Toast the buns (small step, huge payoff)

Split the brioche buns and toast cut-side down in a pan (or under a broiler) until lightly golden. Toasting creates a barrier so the bun doesn’t get soggy from sauce and burger juices.

5) Smash time: very hot pan, fast cook

Heat a heavy skillet (cast iron or stainless) over high heat until ripping hot. If your pan is dry, add a tiny amount of oil.

Place one meat ball in the pan and smash immediately with a sturdy spatula. Press hard for 10–15 seconds. You want a thin patty with irregular edges—those become the crispy bits.

Season the top lightly (a pinch of salt if needed). Cook 60–90 seconds until edges look deeply browned. Flip, top with raclette, and cook another 45–60 seconds.

Repeat for the remaining patties.

6) Melt the raclette properly

Raclette melts well in the pan, but if you want perfect coverage, place the patties on a tray and broil very briefly until the cheese is fully molten. Keep a close eye—raclette can go from perfect to “too runny” fast.

7) Build the double burger (order matters)

Bottom bun
Sauce
Sliced red onion (or pickles)
Patty + raclette
Patty + raclette
Crispy bacon
A little more sauce
Top bun

This layering keeps the burger stable and makes every bite balanced.

Want a grilled-sandwich cousin to this burger? Try the Ultimate Patty Melt: https://www.micheldumas.com/en/the-ultimate-patty-melt-recipe-with-caramelized-onions-and-homemade-harissa-mayo/

Substitutions (works great either way)

No raclette? Use provolone, Swiss, Monterey Jack, or sharp cheddar.
No grinder? Use store-bought ground chuck (80/20) and skip added fat.
No brioche buns? Potato rolls are amazing for smash burgers.
No Dijon? Yellow mustard works, but add a little extra vinegar for tang.
Want heat? Add hot sauce to the mayo, or use spicy pickles.
Want “McDouble” style? Use my Homemade McDouble Burger as inspiration: https://www.micheldumas.com/en/homemade-mcdouble-burger/

FAQ

Why add extra beef fat?

Because smash burgers cook fast at high heat. A higher fat blend stays juicy and gives better browning. If you’re using 80/20 ground beef, you can skip the extra fat.

Can I make the patties ahead?

Yes. Form the meat balls and refrigerate up to 24 hours. Keep them covered so they don’t dry out.

Why does my burger stick to the pan?

Your pan may not be hot enough, or you flipped too early. Smash burgers release when the crust forms. Also: stainless pans need proper preheat.

How do I keep the double burger from sliding apart?

Toast the buns, use a thicker sauce, and stack in the order listed (sauce + onion/pickles first helps grip).

What’s the best doneness for smash burgers?

Smash patties are thin, so they cook through quickly. If you want them ultra-juicy, go slightly thicker and reduce the press time.

Can I cook these on a griddle?

Absolutely. A flat-top or cast-iron griddle is ideal for making multiple patties fast.

What to serve with this Double Burger (Suggested posts)

Authentic Belgian Fries (Frites): https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
Creamy Coleslaw (KFC-style): https://www.micheldumas.com/en/creamy-coleslaw-kfc-style/
Deluxe Poutine (weekend comfort meal): https://www.micheldumas.com/en/deluxe-poutine/
Parisian Potatoes (crispy pan potatoes): https://www.micheldumas.com/en/parisian-potatoes-recipe/
Pommes Parisiennes with Bacon: https://www.micheldumas.com/en/pommes-parisiennes-with-bacon/

Double Smash Burger with Raclette & Bacon (Ultimate Juicy Double Burger)

If you’ve ever bitten into a double burger that tastes incredible in a restaurant—crispy edges, juicy center, cheese melting into every crack, bacon doing the salty crunch—this is the homemade version that actually delivers. This recipe is based on my YouTube video, but I’ve made a few smart changes since publishing it to improve the balance: a cleaner seasoning approach, a sauce with real brightness, and an optional tangy topping that makes the whole burger pop instead of tasting “just rich.”

Print The Recipe Pin The Recipe

Prep Time 15

Cooking Time 15

Category Main Course

Cuisine American

Portions 2 Portions

Calories 450 kcal

Ingredients

Burger meat

1.75 lb beef chuck/shoulder
0.65 lb beef fat or fatty trimmings
2 tsp Montreal steak seasoning
1 tsp kosher salt or 3/4 tsp fine salt
1 tsp black pepper

Sauce

1 egg yolk
1 tbsp Dijon mustard
1 tsp white vinegar or lemon juice
~3/4 cup neutral oil drizzled in
1/2 tsp kosher salt to taste
Black pepper to taste
Optional: 1 tsp pickle juice

Build

4 slices raclette cheese
6 –8 slices bacon
2 brioche buns
1/2 red onion sliced
Optional: pickles

Instructions

Grind beef + fat (or use 80/20 ground beef). Season with Montreal steak seasoning, salt, and pepper. Mix briefly.
Form 4 loose meat balls. Refrigerate 30 minutes.
Make sauce: whisk yolk + Dijon + vinegar + salt + pepper, then drizzle in oil until thick. Chill.
Cook bacon until crisp. Toast buns.
Heat skillet very hot. Smash each meat ball into a thin patty. Cook 60–90 sec, flip, add raclette, cook 45–60 sec. Repeat.
Build burger: bottom bun + sauce + onion/pickles + patty + patty + bacon + sauce + top bun. Serve immediately.

Video

Notes