Double smashburger with crispy beef patties, melted American cheese and burger sauce on a toasted golden bun, held in two hands.

Ultimate Smashburgers

Ultimate Smashburgers stack two crispy-edged beef patties with melted American cheese, Reaper cream cheese, chopped pickles and homemade burger sauce on a toasted bun.

I cooked a version of these with my friend Susie from Hey Grill Hey at Hurst General Store in St. George, Utah, and they were a big hit. The burger sauce was inspired by Alf’s Kitchen, with a few Blazing Star twists. Reaper Rub brings the heat, Original BBQ Sauce adds a little sweetness, and Beef Rub seasons those crispy patties. Oh Yeah!

📋 Quick Recipe Card

Method Yield Patty Size Heat Level Difficulty
Griddle or cast-iron skillet 4 double smashburgers Eight 4-ounce patties Spicy; adjust Reaper Rub to taste Easy

Equipment

  • Griddle or large cast-iron skillet
  • Sturdy metal spatula or burger press
  • Parchment squares for smashing, optional
  • Mixing bowls and spoons
  • Kitchen scale
  • Instant-read meat thermometer

🛒 Ingredients

For the Smashburgers

  • 2 pounds 80/20 ground beef
  • Blazing Star Beef Rub and Seasoning, to taste
  • 8 slices American cheese
  • 4 burger buns, split
  • Chopped dill pickles, to taste
  • Sliced jalapeños, optional

For the Reaper Cream Cheese

For the Burger Sauce

Batch note: These are the full batches of Reaper cream cheese and burger sauce. Spread and spoon onto the burgers to taste; you may have some left over.

Make It With Blazing Star

Beef Rub seasons the patties, Reaper Rub adds bold flavor and heat to both spreads, and Original BBQ Sauce rounds out the burger sauce. Three Blazing Star favorites come together in one loaded burger.

Shop Beef Rub Shop Reaper Rub Shop Original BBQ Sauce

Veteran-owned flavor made for the grill, smoker and kitchen.

🔥 Step-by-Step Instructions

  1. Mix the Reaper cream cheese
    Stir the softened cream cheese and ½ tablespoon of Reaper Rub together until evenly combined. Set aside while you prepare the burgers.
  2. Make the burger sauce
    Combine the mayonnaise, Original BBQ Sauce, mustard, W Sauce, 1 tablespoon of Reaper Rub, pickle juice and diced dill pickles. Stir well and refrigerate until ready to assemble.
  3. Portion the beef
    Divide the ground beef into eight loosely formed 4-ounce balls. Avoid packing them tightly.
  4. Heat the griddle and toast the buns
    Preheat your griddle or cast-iron skillet over medium-high heat. Toast the cut sides of the buns, then move them off the cooking surface.
  5. Smash and season
    Place the beef balls on the hot cooking surface, leaving plenty of room between them. Immediately smash each one into a thin patty using a sturdy spatula or burger press. Use a parchment square between the beef and press if needed, then remove it. Season the patties with Beef Rub.
  6. Build the crust, flip and add cheese
    Let the patties cook undisturbed until a deep brown crust forms. Scrape firmly underneath each patty to release the crust, then flip. Season the second side with Beef Rub and add one slice of American cheese to each patty. Continue cooking until the cheese melts and the beef is cooked through.
  7. Stack the double burgers
    Spread Reaper cream cheese on each bottom bun. Add two cheese-covered patties, chopped dill pickles and burger sauce to taste. Add sliced jalapeños if desired, then finish with the top bun.
  8. Serve hot
    Serve immediately while the patties have crisp edges, the cheese is melted and the buns are warm.

💡 Pro Tips

  • Use 80/20 ground beef for juicy patties with well-browned edges.
  • Smash the beef immediately after placing it on the griddle. Avoid pressing it again later in cooking.
  • Leave space between patties and cook in batches if needed.
  • Scrape underneath the crust when flipping so those browned edges stay on the burger.
  • Season lightly on each side because the cheese, spreads and pickles also add seasoning.
  • Adjust the Reaper Rub in the cream cheese and burger sauce to suit your preferred heat level.

Frequently Asked Questions

What makes these double smashburgers?

Each burger has two thin patties made from 4-ounce portions of ground beef, with a slice of American cheese on each patty.

Can I make them without an outdoor griddle?

Yes. Use a large cast-iron skillet on the stovetop. Cook in batches so you have room to smash the patties without crowding the pan.

Can I make the spreads ahead?

Yes. Mix the Reaper cream cheese and burger sauce ahead of time, cover and refrigerate. Let the cream cheese soften enough to spread before assembling the burgers.

Are these burgers spicy?

Reaper Rub adds heat to both the cream cheese and burger sauce. Reduce the amount in either spread for a milder burger, and leave off the optional jalapeños.

Do I need to use all the burger sauce?

No. Add it to taste. The full batch makes more than you may need for four burgers.

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