This classic double smash burger - reinvented by emerging London fire‑chef Ruben Dawnay of Ruben’s Reubens - is built for speed and sizzle. Made with 20% fat beef for maximum juiciness and seared with Montreal Steak Seasoning, it’s topped with perfectly melted American cheese for that iconic gooey finish. Ideal for high‑turnover grills and premium casual menus, this burger delivers punchy flavour and operational efficiency.
Click here to discover the range of recipes Ruben has created using Grill Mates Montreal Steak Seasoning.
Ingredients
Procedure
- Divide the beef mince into two loose 150g balls - do not compact the meat. Keep chilled until ready to cook.
- Heat a cast iron or heavy-bottomed frying pan over high heat. Lightly oil the pan, then place the meatballs in the pan and immediately smash each one flat with a heavy spatula or burger press. Season each patty with a big pinch of Montreal Steak Seasoning.
- Cook for 2-3 minutes until the edges are crisp and a crust forms. Flip, lay a slice of cheese on each, and cook for 1-2 minutes more until the cheese is melted and the burger is cooked through.
- While the burgers are cooking, butter the cut sides of the buns and toast them in a separate pan until golden brown.
- To assemble, layer each patty onto the base bun. Add your preferred toppings then top with the lid.
CHEF’s TIP
!
Resist flipping the burgers until the edges are golden brown - this locks in moisture and ensures a signature smash texture.
- Recipe type: Find Your Flavour
