Smash Burgers with Caramelized Onions
In short: Loose balls of beef pressed flat on a ripping-hot skillet for lacy, crisp edges, stacked with melted cheese and sweet caramelized onions. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 740 kcal
A smash burger is the opposite of a thick pub burger. A loose ball of beef is pressed hard onto a very hot pan, so the surface browns into a lacy, crisp crust in about two minutes. The patties are thin, so you stack two on each bun with cheese melted between them. Onions cooked slowly until jammy add sweetness, and a simple sauce of mayonnaise, mustard and pickle brine ties it together. Cook two patties at a time so the pan stays hot.
Instructions
- Heat the oil in a skillet over medium heat. Cook the onions with the salt for 20 to 25 minutes, stirring now and then, until golden and jammy. Keep them warm.
- Stir the mayonnaise, ketchup, mustard, chopped pickle and brine together in a small bowl.
- Divide the beef into 8 loose balls of 75 g (2 2/3 oz) each, without packing them. Season the tops with the salt and pepper just before cooking.
- Heat a large cast-iron skillet or griddle over high heat for 4 minutes until very hot. Place 2 balls in the pan, well apart.
- Press each ball flat at once with a sturdy spatula to about 12 cm (5 inches) wide, holding it down for 10 seconds. Cook for 2 minutes until the edges are dark and lacy.
- Scrape the spatula under each patty to keep the crust, flip, top with a cheese slice and cook for 30 to 45 seconds more, until no pink remains. Move to a plate and repeat with the remaining balls, then toast the buns in the pan.
- Spread the sauce on the buns, stack two patties on each with onions, pickles and lettuce, and serve at once.
Tips
- Use a wide, sturdy metal spatula. If the meat sticks to it while you press, put a small square of baking paper between the two.
- A heavy cast-iron or carbon steel pan gives the best crust. Avoid nonstick pans, which should not be heated this hot.
Questions and answers
Why do smash burgers start as balls instead of patties?
A loose ball spreads into a thin patty with ragged edges that crisp quickly. A pre-formed patty is dense and does not spread as well.
What fat percentage is best for smash burgers?
Use 20 percent fat. It renders on the hot pan and fries the lacy edges, while very lean beef sticks and dries out.
Can I make smash burgers on a grill?
Yes, but use a flat griddle plate or a cast-iron pan on the grill. The loose beef would fall through the grates.
How long does it take to make Smash Burgers with Caramelized Onions?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Smash Burgers with Caramelized Onions?
About 740 kcal per serving, with 39 g of protein, 40 g of carbohydrates and 47 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 40 g |
| Fat | 47 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
