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Cheesy Double Smashburgers

Smashburgers with double, juicy beef patties, melty cheese, shallots, thyme and garlic aioli. 

Cook Mode

Ingredients:

  • 2 pounds Ground Beef (93% lean or leaner)
  • Salt and pepper (optional)
  • 4 tablespoons butter
  • 1 cup thinly sliced shallots
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh thyme
  • 8 slices American cheese
  • 1/2 cup Japanese-style mayonnaise
  • 1 teaspoon granulated onion
  • 1 teaspoon garlic powder
  • 4 hamburger buns, split, toasted
  • 4 lettuce leaves
  • Pickles (optional)

Cooking:

  1. Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.
  2. Place butter, shallots, garlic and a pinch of thyme on griddle. Cook over medium heat 3 to 5 minutes or until shallots are tender and softened. Evenly place half of balls on griddle over medium-high heat; cook 1 to 2 minutes or until bottoms are browned and crispy. 
  3. Turn balls onto shallot mixture, smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from griddle; keep warm. Repeat with remaining beef. 
    4. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
  4. Evenly divide shallots and place on top of patties. Add cheese slice; stack 2 patties together. 
  5. In small bowl, combine mayonnaise, granulated onion and garlic powder.
  6. Spread garlic mayonnaise on buns. Evenly place lettuce on bottom buns; top with double patties, pickles, if desired, and top halves of buns.
    7. Cook's Tip: Customize with other creative burger toppings!

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!