You Can Make Freddy’s Burgers Right at Home


My family's favorite fast food burger! There's nothing like Freddy's. Serve 'em with thin fries and fry sauce!

4 oz.

ground beef (roughly)

Salt, to taste


slice American cheese


whole hamburger bun (small, standard size)

Step  1 Heat a griddle over medium-high to high heat. Divide beef in half and roll into rough balls. One at a time, place the beef on the griddle. Place a large (non-slotted) spatula on top and use a coffee mug or large measuring cup to push the spatula and smash the patty very flat. Repeat with the other patty. Sprinkle them both with salt. Step  2 Cook them for 1 to 2 minutes, or until they're nice and brown on the first side.


Flip them over, wait 45 seconds, the place the slice of cheese on one of the patties. Place the other patty on top of the cheese, give it 15 to 20 seconds to melt, then place directly on the bun. Step  3 Serve with ketchup, pickles, mustard, mayo, jalapeño slices, etc.

My family loves—and I mean —, otherwise known as “Freddy’s.” A location opened about an hour from the ranch a couple of years ago, and whenever we’re passing through for a soccer game or a grocery trip, it’s a treat to be able to stop and chow down on what is exceptionally delicious fast food.


One of Freddy’s specialties is what they call a , which is nothing more than a double cheeseburger…but it’s the way it’s prepared that sets it apart from the rest. And while I can’t exactly duplicate Freddy’s magic at home, since we can’t run out to Freddy’s every time we get a hankerin’, I sure do my best.

Here’s how to make a Freddy’s burger!

Grab a little bit of —I’d say 1/4 cup or so—and roll it onto a ball. Place it on a hot skillet or griddle…


And then, I don’t know how else to say this: You have to smash it flat. If you have a super heavy spatula and great upper body strength you can do it that way, but I grab a large 2-cup measure (or you can just use a large coffee mug) and use it to push the spatula against the beef and flatten the heck out of it. Be careful when you do this that your hand doesn’t get close enough to the cooking surface to get burned.


You need two of these small, very thin patties per burger. For that reason, it’s hard to make a whole bunch of these at once unless you have a huge griddle or get lots of pans going at once!

But they’re totally worth it.

Sprinkle them with salt, let them cook over medium high to high heat for just a minute or two, until they’re nice and brown. Then flip them BOTH over.


About 45 seconds to 1 minute later, lay a piece of cheese on ONE of the patties (I usually choose the one that’s slightly larger if they’re slightly uneven)…

Then place the second patty right on top. Because they’re so thin, they should be cooked through at this point.

Within 20 to 30 seconds, this is what’s happening. The patties are so hot that the cheese melts almost instantly.


Oh, and about the cheese: Please use American. Please?

Without draining it on paper towels or otherwise pretending to increase the health factor of this burger, place it right on a hamburger bun.

Oh, and about the hamburger buns: Please use the smallest, softest, most mass produced buns you can find. No Kaiser rolls, no artisan sourdough rolls, no ciabatta rolls.

Another thing about the buns: Freddy’s grills theirs with butter, which undoubtedly contributes to the scrumptiousness.


Since the burgers are so, so quick, though, I usually just pull mine right out of the package. Still delicious!

Then pop on the lid and serve it with ketchup, mustard, pickles, jalapeño slices, tomato slices, onion slices…whatever makes your skirt fly up!

This is truly a delightful little burger. I can’t make enough of them lately.


Just ask my kids!

Oh! And pssst. Serve these with the burgers. You’ll be glad you did.


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