Ultimate Smash Burgers Onions

This smash burger with onions is all about bold flavors and perfect textures. The beef develops a crispy crust while staying juicy inside, the onions are slowly caramelized until sweet and tangy, and everything is layered together with melty cheese, creamy sauce, and golden buns for a meal that feels both comforting and indulgent.

I first served these at a summer cookout and people gathered around the griddle just from the aroma. Now they have become the most requested dish whenever friends come over.

Ingredients

• Ground beef 80 20 blend: Juicy and flavorful with enough fat for crisp edges look for bright red meat with light marbling
• Yellow onions: Thinly sliced for a caramelized topping pick ones that feel heavy and have tight golden skins
• Brioche or potato buns: Soft and rich with a tender crumb that toasts beautifully choose buns that spring back when pressed
• American or cheddar cheese: Melts smoothly for a creamy bite ask at the deli counter for better melting slices
• Dill pickle slices: Add crunch and acidity pick crisp cold pickles that snap when bitten
• Butter and olive oil: Prevent onions from burning while deepening flavor use fresh butter and a good quality olive oil
• Worcestershire sauce: Adds depth and savory notes look for a brand with anchovies listed for authentic taste
• Balsamic glaze: Brings sweetness and tang pick a thick syrupy glaze for clinging flavor
• Salt and black pepper: Simple but essential to enhance the beef season freshly ground pepper for best results
• Mayonnaise: Thick and creamy forms the body of the sauce choose full fat for richness
• Ketchup: Brings subtle sweetness pick a classic smooth ketchup
• Yellow mustard: Provides sharp tangy brightness use fresh mustard for best punch
• Dill pickle juice: Adds salty tang ensure brine is from a crisp quality pickle
• Paprika: Adds mild warmth choose a fresh vibrant red powder
• Hot sauce: Optional for a hint of heat pick your favorite balanced brand

Step by Step Instructions

Cook the Onions:

Heat butter and olive oil on a griddle over medium heat Add onions with a pinch of salt and stir often for 10 to 15 minutes until golden soft and jammy Finish with Worcestershire and balsamic glaze letting them bubble until the flavors coat the onions before setting aside

Mix the Burger Sauce:

Combine mayonnaise ketchup mustard pickle juice paprika and hot sauce in a small bowl Whisk until smooth and taste to adjust seasoning Chill until ready

Form the Patties:

Keep beef cold and gently shape into loose balls of 3 to 4 ounces each Do not compress them as loose edges create the lacy crisp crust

Smash and Cook the Burgers:

Heat the griddle to high Place beef balls down and smash firmly with a heavy spatula until thin and crisp around the edges Season with salt and pepper and cook 1 to 2 minutes until browned

Flip and Add Cheese:

Turn patties carefully with a metal spatula Top each with cheese and cook 1 minute until melted and gooey

Toast the Buns:

Place buns cut side down on the hot griddle Toast until lightly golden for added flavor and texture

Assemble the Burgers:

Layer pickles on bottom buns Place patties with melted cheese on top Add caramelized onions generously Spread sauce on top buns before closing the stack

Bookmark

My favorite part of this dish is the onions They become silky and deeply flavored and my family always sneaks tastes from the pan before the burgers are even assembled They remind me of summer evenings cooking outdoors and sharing plates at the picnic table

Storage Tips

Cooked patties and onions keep well for up to three days in the fridge Store separately and reheat patties quickly on a skillet to keep the edges crisp Reheat onions gently in the microwave Burgers are best fresh but leftovers wrapped in foil and warmed taste just as satisfying

Ingredient Substitutions

Potato rolls work well if brioche is not available Mild cheddar makes a great substitute for American cheese Red onions can be used for a sweeter caramelized flavor If balsamic glaze is unavailable reduce balsamic vinegar until syrupy

Serving Suggestions

Serve with crisp fries or potato chips Add a fresh green salad dressed with vinegar for balance Mini sliders made with smaller buns are perfect for parties and gatherings

Bookmark

A Bite of Burger History

Smash burgers originated in classic diners where speed and flavor were everything The smash technique increases surface contact for more caramelization My grandfather showed me this method in our backyard and I have been chasing that diner style taste ever since

Frequently Asked Questions About Recipes

→ What beef is best for smash burgers?

Use 80/20 ground beef for the perfect fat ratio. It keeps the patties juicy while creating crisp, flavorful edges.

→ How do I caramelize onions for this dish?

Cook thinly sliced onions in butter and oil over medium heat until golden. Finish with Worcestershire and balsamic glaze for depth.

→ Can I use cheddar instead of American cheese?

Yes, cheddar works well. It melts smoothly and adds a sharper flavor compared to the creamy melt of American cheese.

→ Why smash the beef on the griddle?

Smashing increases contact with the hot surface, creating a flavorful crust while keeping the interior juicy.

→ What makes the sauce tangy?

Pickle juice, mustard, ketchup, and paprika blend together for a zesty, creamy sauce that pairs perfectly with the beef.

→ How do I assemble for maximum flavor?

Toast buns, add pickles first, layer on the cheesy patty, pile high with onions, and finish with sauce on the top bun.