This is a double smash-patty cheeseburger built around two kinds of cheddar: melted slices on the patties and a pourable cheddar sauce that soaks into the bun. It takes about 30 minutes start to finish, and the result is a genuinely cheese-forward burger that holds together well and tastes better than most fast-food versions. If you have never made smash burgers before, this is a good first one — the technique is forgiving and the payoff is obvious.
The technique that matters
The smash is the whole game here. When you press a loose ball of beef flat against a screaming-hot surface, the meat makes full contact with the pan, and you get a wide, lacy-edged patty with serious browning across almost every inch. That crust is where the flavor lives. The key is committing to the press — use a stiff spatula or a burger press and push hard for a full 10 seconds. A timid smash gives you a thick patty that steams instead of sears. The cheese sauce matters too: keep the heat low once the cheese is melted and stir constantly. High heat breaks the emulsion and you end up with a greasy, grainy mess instead of a smooth, pourable sauce.
Troubleshooting
- Patties are sticking to the spatula when you smash: Press a small square of parchment paper between the spatula and the meat ball before smashing. Peel it off right after. No sticking, clean release every time.
- Cheese sauce seized up and turned grainy: The pan got too hot. Pull it off the heat immediately, add a splash of whole milk, and stir vigorously. It usually comes back together. Next time, use the lowest burner setting once the cheese goes in.
- Patties shrank into thick pucks instead of staying flat: The beef was too cold and the pan was not hot enough before you started. Let the portioned beef sit at room temperature for 10 minutes and preheat the pan for at least 2 minutes on high before the first patty goes in.
- Bun is soggy by the time you eat: Toast the bun cut-side down in the same pan right after the patties come off. Thirty seconds is enough. A toasted surface slows the sauce from soaking straight through.
- Burger falls apart when you pick it up: Skip the egg in the mix — it makes the patty mushy and does nothing useful for a smash burger, where the smash itself binds the surface. Keep the beef loosely packed and handle it as little as possible before it hits the pan.
Substitutions that actually work
- American cheese in the sauce: This is not a shortcut — it is the right call. American cheese contains sodium citrate, which keeps the sauce smooth and pourable. Swapping it for all sharp cheddar will likely cause the sauce to break. If you want more cheddar flavor, keep at least half American and use an extra-sharp cheddar for the other half.
- Worcestershire sauce: If you are out, a small amount of soy sauce works as a direct swap for the umami hit. Use about two-thirds the amount since soy sauce is saltier.
- Brioche bun alternatives: A potato roll is the best swap — similar softness and slight sweetness. A standard sesame seed bun works fine but toasting it is non-negotiable; it is too light to hold the sauce otherwise.
- Beef fat percentage: 80/20 ground beef is strongly preferred here. Leaner beef dries out fast on a hot griddle and will not give you the crispy edges that make smash patties worth making.
Lotteria-Style Cheddar Cheese Burger
Ingredients
For the Cheddar Cheese Sauce:
- ⅓ cup evaporated milk full-fat, well-shaken
- 2 oz American cheese about 2 slices, chopped
- ½ cup sharp cheddar cheese, finely shredded about 2 oz; orange cheddar for classic color
- 1 tsp cornstarch stabilizes the sauce
- 1 tsp yellow mustard for brightness
- ½ tsp Worcestershire sauce
- ⅛ tsp garlic powder
- ⅛ tsp kosher salt or to taste
- ⅛ tsp ground white pepper optional
For the Buns & Toppings:
- 2 whole potato burger buns split
- 1 tbsp unsalted butter softened, for toasting buns
- ½ cup iceberg lettuce, finely shredded well-dried
- ¼ cup dill pickle chips 8–10 chips
- 2 tsp ketchup optional
For the Patties:
- 1 tsp neutral oil canola or vegetable, for the skillet
- 12 oz 80/20 ground beef cold, divided into four 3 oz portions
- ½ tsp kosher salt for seasoning patties
- ¼ tsp freshly ground black pepper
- 4 slices mild cheddar cheese or processed cheddar for classic melt
Instructions
- Make the Cheddar Sauce (4–6 minutes): In a small saucepan off heat, whisk the cornstarch into the evaporated milk until smooth. Add the American cheese and shredded sharp cheddar. Place over low heat and stir constantly until fully melted and glossy, 4–6 minutes. Aim to keep the sauce around 150–160°F (65–71°C)—steamy but not bubbling. Stir in yellow mustard, Worcestershire, garlic powder, salt, and white pepper. Keep warm on the lowest heat (or a warm water bath) while you cook.
- Prep Buns and Toppings (3 minutes): Split the potato buns and spread cut sides lightly with butter. Have the shredded lettuce, pickle chips, and optional ketchup ready for assembly.
- Toast the Buns (1–2 minutes): Heat a heavy skillet or griddle over medium heat until evenly hot, about 350°F (175°C). Toast buns cut-side down until golden and crisp at the edges, 1–2 minutes. Set aside.
- Preheat for Patties (2 minutes): Raise heat to medium-high and add the neutral oil. The surface should shimmer and a drop of water should dance, about 400–450°F (205–230°C)—this ensures deep browning.
- Form and Smash (first batch, ~3 minutes): Place two 3 oz beef portions on the hot surface. Immediately cover each with parchment and smash firmly using a flat spatula or burger press until about 1/4 inch thick. Season with salt and pepper. Cook without moving until the edges are deeply browned and frilly, about 1 1/2–2 minutes.
- Flip, Melt, and Finish (first batch, 1–2 minutes): Flip the patties. Top each with a slice of cheddar. Cook until the cheese melts and the patties reach at least 160°F (71°C) for food safety, about 45–60 seconds more. Transfer to a warm plate. Repeat Steps 5–6 with the remaining two patties (about 3 minutes more).
- Build the Burger (2 minutes): On each bottom bun, swipe a little ketchup (optional), then add a mound of shredded lettuce and a few pickle chips. Add one hot patty with melted cheddar, spoon on 1–2 tablespoons warm cheddar sauce, top with the second patty, and finish with another ribbon of sauce. Cap with the top bun.
- Serve: Serve immediately while the buns are crisp-edged, the patties are sizzling, and the sauce is glossy. The aroma should be savory and lightly tangy from the cheddar and Worcestershire.
- Safety & Texture Check: For ground beef, an internal temperature of 160°F (71°C) is recommended. If holding the sauce, keep it warm but below a simmer to preserve its smooth texture.
Notes
Chef’s Tips:
- Ultra-Smooth Cheese Sauce: For a glossy, perfectly emulsified sauce, keep the heat low and stir constantly. If you have it, 1/2 teaspoon sodium citrate can replace cornstarch for a professional, ultra-silky finish.
- Maximum Crust: Smash the patties within 10 seconds of hitting the skillet to maximize Maillard browning and those crispy, frilly edges.
- Bun Choice Matters: Potato buns toast beautifully and offer a plush contrast to the saucy, savory stack.
- Heat Balance: A tiny dash of yellow mustard in the sauce brightens cheddar’s richness without tasting “mustardy.”
- Dietary Swaps: Use turkey (93/7) or a plant-based patty; add 1 teaspoon neutral oil per patty to encourage browning.
- For an extra-smooth cheese sauce, replace cornstarch with 1/2 tsp sodium citrate and bring to a gentle simmer while whisking.
- Add a pinch of sugar to the sauce if your cheddar is very sharp.
- Want a Korean-Leaning Twist? Whisk 1/2 tsp gochujang into the sauce for subtle heat and color.
Nutrition
FAQ
What temperature should the beef patties reach before I take them off the heat?
Ground beef needs to hit 160°F (71°C) internal temperature. Smash patties are thin, so they usually get there quickly — a cheap instant-read thermometer takes the guesswork out entirely and is worth buying if you do not have one.
Can I make the cheese sauce ahead of time?
Yes, up to two days ahead. Store it in a sealed container in the fridge. Reheat it slowly in a small saucepan over low heat, stirring in a tablespoon of milk to loosen it back up as it warms.
I do not have a cast iron pan — will a regular nonstick work?
A nonstick pan will cook the patties, but you will get less browning on the edges because nonstick surfaces cannot handle the same high heat as cast iron or stainless steel. If nonstick is all you have, preheat it as long as the manufacturer allows and accept that the crust will be lighter.
How do I know when to flip the patties?
Flip when the edges have turned grey-brown about halfway up the side of the patty and you can see a dark crust forming underneath — usually 60 to 90 seconds on a properly hot surface. Do not flip early; the patty will tear if the crust has not formed yet.
Can I use pre-shredded bagged cheddar instead of block cheddar?
Pre-shredded cheese is coated with anti-caking powder that makes it melt unevenly and can make the sauce gritty. Grating a block yourself takes two minutes and makes a real difference in the final texture of the sauce.