When I was a kid we lived near a Roy Rogers restaurant for a while. My favorite was the Double R Bar burger. It was nothing fussy — a straightforward burger topped with seared ham and slathered in BBQ sauce. For whatever reason my young taste buds loved that combo. Years later I make a similar version at home with a small twist: a Double R Bar-style smash burger that keeps the spirit of that simple, satisfying sandwich while using easy at-home techniques.
There’s Nothing Wrong With Simple
This isn’t a gourmet, ingredient-list burger. It’s a classic backyard smash burger: thin, seared, and built to highlight texture and flavor. The ham and BBQ twist makes it feel special while staying familiar and easy to prepare.
The equipment
You don’t need a lot to make great smash burgers. Two cast-iron skillets will do the job: a larger one for cooking and a smaller or heavier tool for pressing. If you have a griddle, a heavy press, and a dome, they make the process faster and more consistent, but you can still get excellent results with basic cookware.
The griddle
A griddle gives the best, even sear for smash burgers. You can use a griddle plate on your grill or a large cast-iron pan on the stove. Place it over the hottest zone so it’s screaming hot before you add the meat — that intense heat produces the signature crust of a smash burger.
A burger press
A heavy press helps get the patties thin and flat and keeps them cooking evenly. You can improvise with a heavy skillet, but a dedicated press wrapped in foil makes cleanup easier: just peel and toss the foil when you’re done. Choose a press large and heavy enough to cover and hold the patties in place while they cook.
A dome
A melting dome is optional but useful. It traps heat and helps cheese melt quickly and evenly without overcooking the thin patties. If you use very melty cheese like American, you might not need a dome, but for thicker slices (pepper jack, deli-style cheeses) a dome helps finish the cheese while preserving a juicy burger.
Cleaning time
A griddle-cleaning pad and holder make cleanup simple. While some cooks prefer to clean before cooking, I usually clean after. Add a little water to the hot griddle and use the pad on its long handle to scrub away stuck-on bits and excess grease. Heating the griddle hard before cooking reduces buildup, but a quick scrub afterward keeps it ready for the next use.
If you like, try my Ultimate Smash Burgers with Secret Spicy Sauce for another take on smashed patties.
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Double R Bar Smash Burgers
Equipment
- Grill griddle or large cast-iron skillet
- Burger press or heavy skillet for smashing
- Melting dome (optional)
- Griddle cleaning pad and holder
Ingredients
For the smash burgers
- 1 pound ground beef
- Kosher salt, to taste
- Ground black pepper, to taste
- 4 slices ham sandwich meat, thinly sliced
- 4 slices American cheese
- 4 hamburger buns
For the burger topping
- ½ cup iceberg lettuce, shredded (optional)
- Tomato slices (optional)
- Red onion slices (optional)
- Dill pickle chips (optional)
- Ketchup, mayo, and mustard to taste (optional)
Instructions
For the smash burgers
- Heat the grill or stovetop griddle over high heat until very hot.
- Place the griddle or large cast-iron pan over the highest heat point.
- Season the ground beef with salt and pepper and divide into four 4-ounce balls — do not form patties.
- Place the beef balls on the hot griddle and let them cook undisturbed for 1 minute.
- Use the press to flatten each ball into a thin patty. Press from the center outward, or flatten at once. Season the top of the patty after smashing if desired.
- Cook until you see a little char around the edges, then flip and season again if desired. Cook the other side about 1 minute — thin patties cook fast.
- Add cheese slices and, if using, cover with a dome to melt the cheese evenly.
- Meanwhile, place the ham slices on the griddle and brown about 2 minutes per side until nicely colored. Remove and reserve.
- Toast the buns on the griddle until golden.
- Spread condiments on the bun bottoms, place the smash patties on the buns, then top with browned ham and desired vegetables and pickles.
Notes
Nutrition
| Carbohydrates: 27 g
| Protein: 34 g
| Fat: 36 g