Smashed Beef Burgers
Classic smash burgers with caramelized onions, melted cheese, homemade burger sauce and homemade buns.
Instructions
- 1
Prepare the Beef Balls
Divide 1 pound of minced beef into 6 equal portions (~75g each). Roll into balls and refrigerate while preparing other components.
- 2
Slice the Onions
Thinly slice 1 very large onion. These will be placed on top of the smashed patties during cooking to caramelize.
- 3
Make the Burger Sauce
Combine 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tbsp mustard, 1 tbsp BBQ sauce, and 1 tsp raw minced garlic. Season with garlic powder, onion powder, paprika, oregano, parsley, and salt to taste. Mix well and set aside.
- 4
Toast the Buns
Heat a cast iron pan or tawa over medium heat. Add butter and toast the burger buns until golden and slightly crisp to give them structural integrity. Set aside.
- 5
Prepare Your Assembly Station
Arrange your workspace with sauce, sliced onions, cheese slices, and pickles within reach. Lay out the toasted buns and spread sauce on the base of each bottom bun.
- 6
Prepare Your Spatula
Wrap aluminum foil around your spatula and drizzle a bit of oil on it to prevent the beef from sticking during smashing.
- 7
Smash the Patties
Heat your pan over medium-high heat. Add a bit of oil, then place one beef ball on the pan. Immediately smash it down as hard as you can using your prepared spatula to create a thin, wide patty. Carefully slide the spatula off to avoid tearing the beef. Sprinkle with salt and black pepper.
- 8
Add Onions and Flip
Place a generous handful of thinly sliced onions on top of the smashed patty. When you see charring on the edges (~2-3 minutes), flip the patty. Season the cooked side, then immediately top with a cheese slice. Cover the pan for 1-2 minutes to melt the cheese. The onions will caramelize during this process.
- 9
Assemble the Burgers
Transfer the patty directly from the pan onto the prepared bun base. Repeat with a second patty for each burger, stacking it on top. Our setup: sauce → onions → patty → cheese → onions → patty → cheese → pickles. Add more sauce to the top bun if desired, then crown your burger.
- 10
Serve Immediately
Serve the burgers hot while the cheese is melted and the onions are caramelized.
Notes
• Smashing Tip: Wrap aluminum foil around your spatula and drizzle oil on it so the beef doesn't stick. Smash as hard as you can for maximum crust. • Onion Technique: The onions placed on top of the raw patty steam and caramelize simultaneously, adding sweetness and texture. • Keep it Simple: Just salt and black pepper for seasoning. The beef itself, sauce and caramelized onions provide all the flavor you need. • Cheese Options: American cheese melts best, but cheddar works great too. • Make Ahead: The sauce can be prepared up to 3 days in advance and refrigerated.
