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–+ servings
a smashburger topped with pickles

Easy Caramelized Onion Smashburgers

Yield: 2 double cheeseburgers
Prep Time: 15 minutes
Cook Time: 20 minutes
It's easy to make restaurant-style Smash Burgers at home! Made with fresh-ground beef, homemade caramelized onions, cheese and plenty of toppings.
4 from 1 rating
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Ingredients
 

For the caramelized onions:

  • 1 yellow onion, large, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon avocado oil
  • 1/8 teaspoon salt

For the burger patties:

  • 1 pound ground beef, 80/20 blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons avocado oil, for griddle/skillet

For burger assembly:

  • 4 slices American cheese
  • 2 brioche buns, like St. Pierre brand
  • 1 tablespoon butter, for toasting buns
  • dill pickle chips
  • lettuce
  • tomato slices

Equipment

  • Cuisinart 6.5'-inch Cast Iron Burger Press

Instructions
 

  • First, start the caramelized onions. Heat butter and olive oil in a skillet over low-medium heat. Add sliced onions and salt. Cook slowly, stirring occasionally for about 20 minutes until onions are soft, golden and beginning to caramelize. Set aside.
  • Next, prepare the patties. Divide the ground beef into 4 equal balls (about 4 ounces each). I do not recommend making them larger than this.
  • Prepare the buns by buttering the cut sides of each bun. Toast in a skillet or griddle over medium heat until golden. Set aside.
  • Cook the patties. In the same skillet or griddle, add oil and heat over medium-high heat. When the oil sizzles when water hits it, place each ball of meat on the hot surface. IMMEDIATELY smash each ball flat with a burger press or sturdy metal spatula until the patty is about 1/4-inch thick. Apply firm pressure to build a flavorful crust and hold for about 10 seconds. A sheet of parchment can be placed between the beef and the press if desired to keep it from sticking.
  • Season patties with salt and black pepper. Cook without moving for about 2 minutes, or until a deep brown crust forms.
  • Flip the patties and top each with a slice of cheese. Cook for another 1-2 minutes, or until cheese begins to melt. Use a spatula to loosen patties from the grill and set aside.
  • Assemble the burger. Add sauce if desired, then one cheese-topped patty on the bottom bun. Add a generous layer of caramelized onions, then the second patty. Add more caramelized onions and toppings of choice. I like dill pickles and tomato slices.
  • Top with the top bun, serve warm.

Notes

When I make this recipe, I make a double for my husband, and two singles for myself and my son.
If you're working with a small surface area, you can cook the patties in batches.
Special Burger Sauce:
  • 1/2 cup mayo
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon pickles, chopped (or pickle relish) 
  • 1 teaspoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika, preferably smoked paprika
 
Serving: 1double cheeseburger, Calories: 1277kcal, Carbohydrates: 45g, Protein: 57g, Fat: 96g, Saturated Fat: 44g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 31g, Trans Fat: 4g, Cholesterol: 377mg, Sodium: 2057mg, Potassium: 755mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1469IU, Vitamin C: 4mg, Calcium: 545mg, Iron: 6mg
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