If you love crispy-edged, juicy burgers, this double smash burger recipe featuring bass fishing legend Kevin VanDam and BBQ expert Matt Pittman is about as good as it gets. //Recipe below//
Straight from the Meat Church griddle, this burger is all about simple ingredients, high heat, and next-level technique—resulting in a crave-worthy burger with crispy edges, melty cheese, and rich flavor in every bite.
What makes this burger special isn’t fancy ingredients—the method.
- Smashing the beef onto onions creates a caramelized crust
- High-fat 80/20 ground beef ensures juicy patties
- Double patties deliver that classic diner-style bite
- Simple seasoning + “fancy sauce” balances richness and acidity
As Matt @ Meat Church puts it, you’re building “crispy edges, soft buttery buns, gooey cheese, and that onion-beef combo that hits different.”
Ingredients (Meat Church Style)
For the burgers:
- 1 lb 80/20 ground beef
- 4 potato or brioche buns
- 1 red onion (sliced razor thin)
- 8 slices cheddar cheese
- Meat Church Blanco seasoning (or salt & pepper)
For the “fancy sauce”:
- ½ cup mayonnaise
- 3 tbsp ketchup
- 1 tbsp hot sauce
- ½ tbsp fish sauce
Step-by-Step: How to Make a Double Smash Burger
1. Prep the Griddle
Heat a flat-top griddle or cast iron skillet to medium-high heat. A hot surface is critical for that signature crust.
2. Toast the Buns
Spread mayo on the buns and toast them until golden. This adds flavor and prevents sogginess.
3. Form the Meat
Roll ground beef into small balls (about 2 oz each). Don’t overwork the meat—loose structure = better texture.
4. Onion Smash Technique
Place a small pile of thin onions on the griddle, then set the beef ball on top.
Smash it HARD using a spatula or burger press.
This step:
- Presses the beef into the onions
- Maximizes surface contact
- Builds that crispy, lacy crust
5. Season & Cook
Season immediately. Let the patties cook until a crust forms (about 2–3 minutes).
Flip, then add cheese right away.
6. Build the Double
Stack two patties per burger for that classic double smash burger experience.
7. Add Sauce & Serve
Top with the fancy sauce, close the bun, and serve hot.
Pro Tips from Meat Church
- Start medium heat, then increase if needed for control
- Thin patties = better crust (don’t be shy when smashing)
- Onions are key—they caramelize into the meat
- Keep it simple—don’t overload toppings
What Makes Smash Burgers So Good?
Smash burgers are different from thick pub burgers. Instead of cooking slowly, they’re pressed thin, creating:
- Maximum Maillard reaction (browning)
- Crispy edges + juicy interior
- Faster cook time with bigger flavor payoff
That’s why many burger fans consider smash burgers the gold standard for flavor.
Final Thoughts
When you combine the competitive fire of Kevin VanDam with the BBQ expertise of Matt Pittman, you get more than just a burger—you get a next-level backyard classic.
This double smash burger is:
- Easy to make
- Packed with flavor
- Perfect for cookouts, game day, or weeknight dinners
Once you try this method, it’s hard to go back to regular burgers.
