Double Patty Smash Burger: Recipe

RECIPES | Mine and Paul’s double patty smash burger is a crowd favourite that we love to make when entertaining guests. Inspired by the ‘Double Patty Smash’ at Collingwood’s Rockwell And Sons, it’s a quick and easy recipe that tastes great.

The smash burger is a simple one, that lets the flavour of the few ingredients there are, shine. It’s comprised of two thin, ‘smashed’ beef patties topped with cheese, onion, pickles and sauce on a lightly toasted bun.

Why smash the burger patties? It’s science. The Maillard reaction is a series of chemical reactions that take place when protein-rich foods are heated. The proteins break down and recombine, creating a whole lot more compounds. It’s why the crust on a steak or the browning of toast smells and tastes so good.

Smashing the beef patty means that there’s more surface area to cook. More surface area means more crust, more umami, and more flavour.

Preparation Time: 10 minutes / Cooking time: 10-12 minutes / Serves: 4


  • 480g beef mince
  • 1 medium brown onion, diced
  • 4 slices sandwich pickles
  • 4 bread rolls
  • 3 tbsp (45g) full-fat mayonnaise (we use Hellmann’s)
  • 1 tbsp (15g) tomato ketchup (we use Heinz)
  • 1 tspn (5g) American mustard (we use French’s)
  • 8 slices of high melt cheese
  • 30g melted butter


  1. Divide the mince into eight 60g patties.
  2. Heat your BBQ or cast iron pan.
  3. Cut the rolls in half and brush with butter.
  4. Place the buttered side of the rolls on the BBQ/pan for 2-3 minutes.
  5. Remove from the heat and set aside.
  6. Add the onions to the BBQ/pan and brown for 3-5 minutes. Once browned, set aside.
  7. Place the patties on the BBQ/pan and flatten by pressing down with a spatula. Cook for 1-2 minutes.
  8. Flip the patties and top with a slice of cheese. Cook for a further 1-2 minutes or until the cheese has melted.
  9. Once the cheese has melted, place two patties onto the burger bun, top with the onion, sauce and pickles.


For this double patty smash burger recipe, I recommend using already sliced, high melt cheese. A normal, mild cheddar is a good replacement if you can’t grab the high melt cheese.

The best bun to use is a Japanese style milk bun or a potato bun, but brioche or any soft burger bun will also work.

Hellmann’s is my mayonnaise of choice for the burger sauce, but Kewpie is another great option. I actually tend to use Kewpie more often as it’s what I have on hand in the fridge most times.



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