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Cheddar Smashburger

Prep Time: 5 MIN  |  Cook Time: 15 MIN  |  Servings:  |  Calories:
Prep Time
Cook Time
15 MIN

<p>Savor the essence of the heartland with a Midwestern Smashburger, featuring ground beef perfectly seasoned with McCormick® Hamburger Blend Seasoning, smash grilled to perfection and adorned with Sargento® Creamery Cheddar Cheese, nestled between a butter-grilled Kaiser bun, accompanied by the classic trio of ketchup, French’s® Classic Yellow Mustard, and crowned with the crunch of red onion rings and dill pickle slices.</p>

  1. Pre-heat a large griddle to high heat. Sprinkle seasoning over ground beef in a large bowl. Work seasoning into meat until seasoning is evenly distributed. Form meat into ¼ pound balls. Transfer to a large plate and set aside.
  2. Spread a thin layer of butter evenly over the cut side of each bun half. Grill bun halves butter side down for 45-60 seconds or until golden brown. Transfer buns to a plate and set aside until ready to assemble.
  3. For burgers, place two burger balls in the center of the griddle and place a piece of aluminum foil over each ball. Using a burger press or heavy duty spatula, press firmly down on the balls to “smash” them until larger than the size of the bun. Remove aluminum foil and cook for 45-60 seconds or until meat is well-browned. Flip burgers and let cook for another 30 seconds. Top both burgers with two slices of provolone cheese. Cook an additional 15 seconds or until cheese starts to melt. Transfer burgers to a platter and keep warm until ready to serve. Repeat with remaining burgers and cheese. You should have 4 burgers with provolone cheese and 4 burgers with cheddar cheese.
  4. To assemble burgers: Squeeze mustard and ketchup over each bun bottom. Place 4 slices of pickle and 3 red onion rings on top. Place one cheeseburger over onion rings. Top with remaining cheeseburgers. Place bun top over burgers. Serve.

1 Review

5 out of 5

52 days ago

Please edit recipe, because you aren't making "four burgers with provolone and four burgers with cheddar," are you?

Gayle Roberts-Stewart