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Double Smash Burger

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.”
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Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Catégorie Main Course
Cuisine American
Portions 2 Portions
Calories 450 kcal

Ingrédients
  

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.

Vidéo

Notes

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.
Mots clés 30 minutes, Beef, Burger