Triple Cheese Smash Burger

Inspired by Stockholm’s Favo, this smash burger elevates everyday fast food into a focused bistro indulgence with deeply caramelized, lacy beef edges smothered under molten sharp cheddar. Thin ribbons of raw silver onion and crinkle-cut dill pickles slice cleanly through the rich emulsion of mayo, ketchup, and yellow mustard. Cradled in a steamed, butter-toasted brioche bun, every bite delivers a balance of savoriness, crunch, and acidity.

The Bistro Recipe

Favorit's signature smash burger featuring lacy seared beef, triple melted cheddar, snappy shaved silver onions, and house-blended burger sauce on a glazed brioche bun.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4

Method Pan-Sear

Scale

1x 2x 3x

Units

US Metric

Ingredients

Beef & Cheese

• 1.5 lb fresh ground beef chuck (80/20), divided into 8 loose balls
• 12 pieces sharp yellow cheddar cheese slices
• Flaky sea salt & coarse black pepper, to taste

Buns & Classic Sauce

• 4 pieces soft brioche burger buns, split
• 2 tbsp unsalted butter, room temperature
• 0.5 cup mayonnaise
• 0.25 cup classic yellow mustard
• 0.25 cup tomato ketchup

Finishing Crunch

• 1 pieces silver onion (white onion), shaved paper-thin on a mandoline
• 0.5 cup crinkle-cut dill pickles

Instructions

1. 1
   Toast the Buns

   Butter split buns liberally. Toast in a dry, medium skillet until deep golden-brown with an audible, buttery crust.

2. 2
   Whisk Burger Spread

   Whisk mayonnaise, yellow mustard, and ketchup in a small ramekin until silky and uniform. Slather onto both toasted buns.

3. 3
   Sear and Smash

   Drop cold beef balls into a smoking cast-iron skillet. Smash paper-thin with parchment, season heavily, and sear until browned.

4. 4
   Melt Triple Cheddar

   Scrape underneath to save the crust, flip, drape with cheddar slices, cover briefly, and let residual steam melt cheese.

5. 5
   Stack and Crown

   Stack double patties onto bottom buns. Pile high with shaved silver onion ribbons, pickle chips, and the glossy crown.

Chef's Secret: Soak the mandoline-shaved silver onions in ice water for 5 minutes, then spin them bone-dry. This strips harsh sulfur compounds, leaving behind an exceptionally clean, sweet snap that balances the sheer richness of triple cheddar.

Sommelier's Pairing

Cru Beaujolais (Morgon) or Crisp American IPA: Juicy, low-tannin red berries and vibrant acidity slice effortlessly through the melted cheese and beef fat, while bright hop bitterness cleanses the palate between pickle-laced bites.

Inspiration from Favo

Favo

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