Onion Smash Burgers

Total Time:

25 mins

Servings:

Caramelized onions and jalapeños take these double-stacked smash burgers to the next level. Inspired by Oklahoma onion burgers, this recipe calls for paper-thin slices of onion to be pressed directly into the flattened patties, which sandwich melty American cheese. Jalapeños add just the right amount of heat, while a classic burger sauce of mayo, ketchup, Worcestershire, and spices balances every bite with a sweet, umami-forward flavor.

The secret to achieving the most delicious success here? Start the onions, then smash the meat on top. This gives the onions time to brown and soften under the crispy-edged patties. Plus, cooking the patties on high heat for a short duration ensures they’ll achieve a caramelized crust while the interior remains juicy.

Frequently Asked Questions

What are smash burgers?

If you haven’t yet been introduced, smash burgers are burgers that are made by smashing mounds of ground beef on a griddle to form thin, juicy, well-browned patties. They can be cooked on a griddle or in a cast-iron skillet on an outdoor grill or on your stovetop, which makes them an especially perfect choice for those without a grill.
What should I serve with smash burgers?

These satisfying, cheesy smash burgers are great paired with a crisp, cool coleslaw for contrast. Though it goes without saying that oven fries are also an ideal match.

Note from the Food & Wine Test Kitchen

Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.

Suggested pairing

Try a spicy, cool-climate Shiraz, such as Mount Langi Ghiran Cliff Edge.

Make ahead

The burger sauce can be stored in an airtight container in the refrigerator for up to one week.

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Ingredients

Burger Sauce

3 tablespoons mayonnaise
1 1/2 tablespoons ketchup
1 teaspoon worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

Smash Burgers

1 1/2 pounds high-quality 80% lean ground beef
1 teaspoon canola oil
1 large yellow onion, very thinly sliced (about 2 cups)
1 large jalapeño chile, very thinly sliced (about 1/2 cup)
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
4 American cheese slices
4 soft hamburger buns, split and toasted

Directions

Make the burger sauce

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Stir together all burger sauce ingredients in a small bowl. Cover, and chill until ready to use.

Make the smash burgers

Divide beef into 8 (3-ounce) portions, and shape each portion into a loose ball; place on a plate. Cover, and chill while preparing grill. Cut a 3-inch square of parchment paper; set aside. Preheat grill to high (450°F to 500°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on the stove over high.)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Drizzle skillet evenly with oil. Working in batches if needed, arrange onion slices in 8 small mounds (about 1/4 cup each) on skillet, spacing at least 2 inches apart. Top onion mounds with jalapeño slices (about 1 tablespoon each), and sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, undisturbed, until onions are beginning to brown, 30 seconds to 1 minute.
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Place 1 meat ball on each onion mound.
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Top with parchment paper square, and press firmly to flatten, using a sturdy spatula or burger press, to form a 4-inch-wide patty; remove parchment paper. Repeat process with remaining meat balls and onion mounds. Sprinkle smashed patties evenly with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Cook, undisturbed, until patties begin to crisp around the edges, 2 to 3 minutes.
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Flip patties so that onion-jalapeño mixture is on top. Place 1 cheese slice on each of 4 patties. Continue to cook until patties are well browned and cheese is melted, 1 minute and 30 seconds to 2 minutes. Top each cheese-covered patty with a plain patty to create 4 double stacks. Transfer each stack to a bottom bun. Spread about 1 tablespoon burger sauce on each top bun; place on top of patties. Serve immediately.