This is the kind of smash burger that tastes like a perfect roadside burger stand, but you can make it at home with a griddle or cast iron.
WHY YOU'LL LOVE THIS RECIPE
The smash gives you those crispy edges, the onions cook into the beef and get sweet and jammy, and the burger sauce feels like a real burger joint.
INGREDIENTS
What you need: Ground beef, onions, American cheese, Brioche buns, pickles, salt, mayo, ketchup, yellow mustard, sweet relish, hot sauce, black pepper
Slice onions very thin with a mandolin. Toss with kosher salt and let sit 20 minutes to draw out moisture. Squeeze out as much liquid as possible and set aside.
STEP 1: PREP THE ONOINS
STEP 2: FORM AND CHILL THE BEEF BALLS
Divide ground beef into equal balls, about 1/4 pound each. Refrigerate 15 minutes to firm up.
STEP 3: HEAT THE GRIDDLE
Preheat your griddle on high for about 10 minutes. Lightly oil the surface of the griddle if needed.
STEP 4: MAKE THE BURGER SAUCE
Whisk mayo, ketchup, mustard, relish, hot sauce, salt, and pepper until smooth. Set aside.
STEP 5: SMASH AND ONION-TOP
Place beef balls on the griddle. Immediately pile a generous handful of drained onions on each. Smash as thin as possible using a spatula or burger press. Season with salt.
STEP 6: COOK, FLIP ONCE, AND ADD CHEESE
Cook about 4 minutes until the edges look deeply browned. Flip, season the other side, and cook 2 minutes more. Add a slice of American cheese to each patty.
STEP 7: STEAM THE BUNS
Place the top bun directly over the cheese. Stack the bottom bun on top of the top bun. Close the lid for a couple minutes to steam and soften.
STEP 8: ASSEMBLE
Remove buns. Spread burger sauce on the bottom bun and add pickles if using. Add one or two patties. Top with the top bun and serve immediately.
VARIATIONS
This possibilities with this recipe are endless. For a spicy kick, add extra hot sauce or top with jalapeños. Or opt for potato buns that are perfect for smash burgers.
STORAGE TIPS
Smash burgers are best fresh, but you can store leftovers. Simply refrigerate in an airtight container for 3 days and reheat on a skillet until warmed through.
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