Homemade American Triple Smash Cheeseburger

Master the ultimate American triple cheeseburger. Three juicy smashed beef patties stacked high with melted cheddar, fresh veggies, and a tangy signature sauce.

Ingredients

• 450 g ground beef chuck (60% lean, 40% fat)
• 3 slices cheddar cheese
• 1 brioche burger bun
• 1 tbsp butter
• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 4 tbsp yellow mustard
• 3 tbsp garlic powder
• 1 tbsp cumin powder
• to taste Tabasco hot sauce
• 2-3 fresh lettuce leaves
• 3-4 tomato slices
• 3-4 white onion rings
• 1 handful crinkle-cut pickles
• to taste flake salt
• to taste black pepper

Instructions

1. 1Prepare the ground beef

   

   Start with high-quality, grain-fed beef chuck. Place the ground beef into a large mixing bowl or pan. A 40% fat to 60% lean ratio is ideal, as the fat is the key to creating a juicy, flavorful burger.

   Tip: Keep the ground beef as cold as possible before shaping. This prevents the fat from melting prematurely before hitting the hot pan.
2. 2Form the beef patties

   

   Gently shape the ground beef into round patties using your hands. Work slowly and handle the meat as little as possible. Avoid pressing the meat too tightly, as a loosely packed patty ensures a tender bite and a better texture once cooked.

   Tip: Dont overwork the meat. Over-handling will make the burger tough and dense.
3. 3Slice the vegetables

   

   Prepare the fresh toppings for the burger. Use a sharp knife to cut a fresh red tomato into thick, even slices. At this stage, you should also prepare your fresh lettuce, slice the onion rings, and get your pickles ready.

   Tip: Use a serrated knife to easily slice through the tomato skin without squishing the tender flesh.
4. 4Start the burger sauce

   

   Begin preparing the signature burger sauce. Squeeze four tablespoons of mayonnaise into a clear glass mixing bowl. This will serve as the rich, creamy base for your homemade sauce.

   Tip: For an even richer flavor, you can use a combination of Japanese kewpie mayo and standard mayonnaise.
5. 5Mix the burger sauce

   

   In a small container, combine the mayonnaise, ketchup, yellow mustard, Tabasco sauce, garlic powder, and cumin powder. Stir all the ingredients together thoroughly until they are completely blended into a smooth, creamy, vibrant orange sauce.

   Tip: Allow the prepared sauce to sit for a few minutes before assembling your burger. This resting time lets the dry spices hydrate and meld with the wet ingredients.
6. 6Toast the burger buns

   

   Melt some butter in a cast iron skillet over medium heat. Once the butter is bubbling, place the burger bun halves face-down into the pan. Toast them until they turn a deep, golden-brown color with a slightly crispy edge.

   Tip: Toasting the buns in butter creates a protective barrier that keeps the bread from getting soggy when adding the sauce and juicy patty.
7. 7Smash the patties

   

   Heat your cast-iron skillet until it is smoking hot. Place a loosely formed ground beef ball into the pan and immediately press it down flat using a heavy metal burger press. Applying firm pressure creates a wide surface area that will sear into a deeply caramelized crust.

   Tip: Do not press down on the patty again after this initial smash, as doing so will squeeze out the delicious meat juices and dry out your burger.
8. 8Season the meat

   

   While the bottom of the smashed patty sears and develops a crust in the hot skillet, season the top heavily with freshly ground black pepper and flake salt. Seasoning the meat while it is in the pan ensures the spices stick perfectly to the surface.

   Tip: Avoid salting the ground beef before forming the patties, as salt extracts moisture and can make the meat tough. Season only when the meat hits the hot pan.
9. 9Flip the patty

   

   Once the edges of the patty turn a deep, dark brown and look crispy, slide a sturdy metal spatula firmly underneath to scrape up all the flavorful browned bits. Flip the patty over to reveal a beautifully caramelized, savory crust, and let the other side cook briefly.

   Tip: A sharp-edged metal spatula is essential for smashburgers—it allows you to cleanly detach the caramelized crust from the skillet without tearing the meat.
10. 10Melt the cheese

    

    Once the smashed beef patty has a crispy crust, flip it over and place a slice of cheddar cheese on top. Use a kitchen blowtorch to quickly melt the cheese until it bubbles, creating a rich, lava-like texture that drapes over the sides of the hot beef.

    Tip: If you dont have a blowtorch, simply cover the skillet with a lid or a metal melting dome for a few seconds. The trapped steam will melt the cheese perfectly.
11. 11Stack the cheesy patties

    

    Carefully stack three of the freshly smashed, cheese-covered beef patties together. Transfer the towering stack onto the toasted bottom bun over a bed of fresh lettuce to help catch the savory juices.

    Tip: Using a wide spatula helps keep the melted cheese intact and ensures the patties stay perfectly aligned while moving them to the bun.
12. 12Add tomatoes and onions

    

    Begin layering your fresh, crisp vegetables over the towering stack of cheesy beef patties. Carefully place thick onion rings followed by bright, ripe tomato slices to balance out the savory richness of the meat.

    Tip: Pat the tomato slices dry with a paper towel before placing them on the burger. This prevents excess moisture from making the bun soggy.
13. 13Add the fresh toppings

    

    Finish the vegetable layers by topping the tomatoes generously with crinkle-cut pickles. The sharp acidity and crunch of the pickles perfectly balance the heavy richness of the meat and cheese.

    Tip: Pat the pickle slices dry with a paper towel before adding them to the burger to prevent the bun from becoming soggy.
14. 14Sauce the top bun

    

    Take the beautifully golden, butter-toasted top bun and use a small spatula or knife to spread a generous amount of your homemade burger sauce across it. Ensure the sauce reaches all the way to the edges so every bite is packed with tangy flavor.

    Tip: Spreading an even layer of mayo-based sauce not only adds flavor but also creates a barrier that keeps the bun from absorbing too much juice from the vegetables.
15. 15Complete the burger

    

    Crown your towering creation by carefully placing the sauced top bun over the layers of lettuce, pickles, tomatoes, onions, and triple-stacked cheesy patties. If needed, insert a long wooden skewer straight through the center to hold this massive American cheeseburger together.

    Tip: Give the top bun a gentle but firm press as you place it down. This helps meld all the layers together, making this giant burger slightly easier to eat.

Storage & Reheating

Burn It Off

Frequently Asked Questions