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Smash burgers have always been my secret to getting restaurant-style flavor at home. The crispy edges contrast with juicy centers and, when piled with jammy caramelized onions, tangy sauce, and a hit of cool pickles, these burgers disappear faster than I can make them.
I first threw these down for a backyard birthday and now my crew requests them every summer. There is something instantly impressive about these—the fragrance alone pulls people into the kitchen.
Ingredients
- Ground beef 80 20 blend: This blend gives burgers juicy flavor and crusty edges. Look for fresh meat with a deep red color and visible marbling
- Yellow onion thinly sliced: This is the backbone of the caramelized topping. Pick onions that are firm with tight skin
- Brioche or potato buns: Their soft crumb gets golden when toasted. Find ones that spring back when touched
- American or cheddar cheese: Melts into the patty for an oozy bite. Try to buy cheese from the deli counter for best melt
- Dill pickle slices: These add acid and crunch. Choose pickles that are chilled and snap when bitten
- Butter and olive oil: This duo keeps onions from burning on the griddle and rounds out their flavor
- Worcestershire sauce: The secret to savory depth in the onions. Buy a version that lists anchovies for the classic taste
- Balsamic glaze: Brings a tang and sweetness to the onions. Go for a thick well-reduced glaze
- Salt and black pepper: Basic but critical for pulling out the beef’s flavor
- For the Sauce Mayonnaise: thick and creamy for body
- Ketchup: a little sweetness for balance
- Yellow mustard: a sharp tangy punch
- Dill pickle juice: a salty pop
- Paprika: for subtle warmth and color
- Hot sauce (optional): for an extra kick
Step-by-Step Instructions
- Cook the Onions:
- Start with a hot griddle and melt butter with oil over medium heat. Add the sliced onions and a pinch of salt then cook them for about 10 to 15 minutes stirring often until they are meltingly soft and golden. Pour in Worcestershire sauce and balsamic glaze. Let them bubble and deepen for a couple more minutes so the flavors cling to every strand. Set aside the onions when finished.
- Mix the Burger Sauce:
- Whisk mayonnaise ketchup mustard dill pickle juice paprika and a dash of hot sauce in a bowl until fully smooth. Taste and adjust salt if needed. Keep it chilled until you are ready.
- Form the Patties:
- Keep the beef cold and gently shape it into loose balls using about three to four ounces per ball. Do not compress them. The rough edges help create a lacy crisp crust.
- Smash and Cook the Burgers:
- Crank the griddle to high—aim for 450 to 500 degrees. Set down each beef ball and immediately press it flat with a heavy spatula using firm pressure—go for that classic smashed look. Sprinkle with salt and black pepper. Let each patty sizzle for one and a half to two minutes until the edges brown and crisp.
- Flip and Add Cheese:
- Flip each patty with a strong spatula. Lay a slice of cheese on each one. Cook just one more minute so the cheese melts and the burger stays juicy.
- Toast the Buns:
- While the patties cool briefly lay your buns cut side down on the griddle for extra flavor. Toast until golden.
- Assemble the Burgers:
- Line each bottom bun with dill pickles. Set a cheesy patty over the pickles then top with a mound of caramelized onions. Spread some burger sauce on the top bun before crowning the stack.
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I always reach for real American cheese when making these. It melts like nothing else and bridges the beef and onions beautifully. My son and I always argue over who gets the first bite of the sauciest burger.
Storage Tips
Cooked burgers and caramelized onions both keep well sealed in the fridge for up to three days. If you want to reheat simply pop patties on a hot skillet for a minute each side and microwave onions gently. Assembled burgers are best eaten fresh for ultimate texture but leftovers can make an epic day two lunch when wrapped in foil and warmed through.
Ingredient Swaps
If brioche is sold out I use potato rolls for their pillowy texture. No balsamic glaze on hand Simply reduce regular balsamic vinegar on the stove until syrupy. For those who do not love American cheese a mild cheddar works well. You can use red onions for a sweeter jammy caramelized topping.
How to Serve Smash Burgers
Serve each burger piping hot with a handful of crispy fries or potato chips. Do not forget an extra bowl of pickles for nibbling. When I want to lighten the plate up I add a green salad with a snap of vinegar on the side. These also stack well for sliders at parties—just divide the meat and buns smaller.
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A Bite of Burger History
Smash burgers were born in roadside diners where fast grilling and quick crusts ruled. The smash creates more surface area for flavor. My grandpa showed me the trick in our backyard and I have been chasing diner flavor at home ever since.
Recipe FAQs
- → What beef is best for smash burgers?
Use 80/20 ground beef for ideal fat content. This yields juicy, flavorful patties with perfect crispy edges on the griddle.
- → How do I caramelize onions for the topping?
Cook thinly sliced onions on medium heat with butter and oil until golden, then finish with Worcestershire and balsamic glaze for tanginess.
- → Can I use cheddar instead of American cheese?
Yes, both cheddar and American cheese melt well and add creamy richness. Choose based on your flavor preference.
- → Why smash the beef balls on the griddle?
Smashing the beef creates more contact with the hot surface, resulting in a caramelized crust and juicy interior.
- → What makes the burger sauce tangy?
Pickle juice, yellow mustard, ketchup, and a touch of paprika blend into a creamy, zesty sauce complementing the beef.
- → How do I assemble for maximum flavor?
Toast the buns, layer pickles on the bottom, add the patty with cheese, pile on caramelized onions, and top with the sauce.