Step-by-Step Instructions
- Cook the Onions:
- Start with a hot griddle and melt butter with oil over medium heat. Add the sliced onions and a pinch of salt then cook them for about 10 to 15 minutes stirring often until they are meltingly soft and golden. Pour in Worcestershire sauce and balsamic glaze. Let them bubble and deepen for a couple more minutes so the flavors cling to every strand. Set aside the onions when finished.
- Mix the Burger Sauce:
- Whisk mayonnaise ketchup mustard dill pickle juice paprika and a dash of hot sauce in a bowl until fully smooth. Taste and adjust salt if needed. Keep it chilled until you are ready.
- Form the Patties:
- Keep the beef cold and gently shape it into loose balls using about three to four ounces per ball. Do not compress them. The rough edges help create a lacy crisp crust.
- Smash and Cook the Burgers:
- Crank the griddle to high—aim for 450 to 500 degrees. Set down each beef ball and immediately press it flat with a heavy spatula using firm pressure—go for that classic smashed look. Sprinkle with salt and black pepper. Let each patty sizzle for one and a half to two minutes until the edges brown and crisp.
- Flip and Add Cheese:
- Flip each patty with a strong spatula. Lay a slice of cheese on each one. Cook just one more minute so the cheese melts and the burger stays juicy.
- Toast the Buns:
- While the patties cool briefly lay your buns cut side down on the griddle for extra flavor. Toast until golden.
- Assemble the Burgers:
- Line each bottom bun with dill pickles. Set a cheesy patty over the pickles then top with a mound of caramelized onions. Spread some burger sauce on the top bun before crowning the stack.
A Bite of Burger History
Smash burgers were born in roadside diners where fast grilling and quick crusts ruled. The smash creates more surface area for flavor. My grandpa showed me the trick in our backyard and I have been chasing diner flavor at home ever since.
Recipe FAQs
- → What beef is best for smash burgers?
- Use 80/20 ground beef for ideal fat content. This yields juicy, flavorful patties with perfect crispy edges on the griddle.
- → How do I caramelize onions for the topping?
- Cook thinly sliced onions on medium heat with butter and oil until golden, then finish with Worcestershire and balsamic glaze for tanginess.
- → Can I use cheddar instead of American cheese?
- Yes, both cheddar and American cheese melt well and add creamy richness. Choose based on your flavor preference.
- → Why smash the beef balls on the griddle?
- Smashing the beef creates more contact with the hot surface, resulting in a caramelized crust and juicy interior.
- → What makes the burger sauce tangy?
- Pickle juice, yellow mustard, ketchup, and a touch of paprika blend into a creamy, zesty sauce complementing the beef.
- → How do I assemble for maximum flavor?
- Toast the buns, layer pickles on the bottom, add the patty with cheese, pile on caramelized onions, and top with the sauce.
