Dairy-Free Double Smash Burger
Say hello to burger night perfection with this Dairy-Free Double Smash Burger! This recipe takes the classic smash burger to the next level, delivering ultra-thin, crispy-edged beef patties layered with melted dairy-free cheddar cheese for a rich, satisfying bite. Built on a toasted dairy-free bun and loaded with fresh toppings like romaine lettuce, juicy tomato slices, and crunchy dill pickles, it’s a mouthwatering masterpiece that caters to dairy-free diets without compromising on flavor. Finished with a dollop of dairy-free mayonnaise and a splash of mustard, this quick and easy recipe comes together in just 30 minutes, making it ideal for weeknight dinners or weekend BBQs. Perfectly indulgent, satisfying, and allergy-friendly, this burger is destined to be your new go-to for a crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 blend)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 slices dairy-free cheddar cheese slices
- 4 buns hamburger buns (dairy-free)
- 4 leaves romaine lettuce leaves
- 8 slices tomato slices
- 16 slices dill pickle slices
- 8 slices red onion slices
- 4 tablespoons dairy-free mayonnaise
- 4 teaspoons yellow mustard
Instructions
Divide the ground beef into 8 equal portions, about 2 ounces each, and gently shape them into balls without compressing too much.
Heat a large cast-iron skillet over medium-high heat and add the olive oil.
Once the skillet is hot, place two beef balls on the skillet, leaving space between them.
Using a heavy spatula or a grill press, smash each ball down to form a thin patty about 1/4 inch thick.
Season the patties with kosher salt and ground black pepper.
Cook for 2 minutes, then flip them carefully using a sharp spatula.
Place a slice of dairy-free cheddar cheese on each patty and let it melt as the patties cook for another 2 minutes.
Remove the patties and repeat the process with the remaining 6 beef balls.
While the last patties cook, toast the hamburger buns cut side down on the skillet until golden brown, about 1-2 minutes.
To assemble the burgers, spread a tablespoon of dairy-free mayonnaise on the bottom half of each bun, followed by a teaspoon of yellow mustard.
Place a lettuce leaf and two tomato slices on the mayo-covered buns.
Stack two patties with cheese on the tomatoes, then add four pickle slices and two red onion slices.
Finish with the top bun and serve immediately.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4368 mg | 190% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 23.7 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
