Have you ever tried a smash burger? How about a burger where onions are smashed into them? Get ready because I’m about to blow your mind when it comes to burgers!
Growing up, I always thought of making burgers by forming a patty, tossing it on the grill, and cooking until my preferred doneness. It wasn’t until I tried making my own smash burgers that I realized that I could turn my burger game up a few notches.
How are smash burgers different?
With smash burgers, you do not form the patty. Instead you form the beef into about a 1/4 lb ball, get a pan nice & hot, and then smash the ball into the pan with a burger press or spatula. This will give the burger an incredible crust that you cannot get with a regular burger. This seared crust will leave your burger with amazing texture.
Why do I smash onions into my burgers?
Have you ever tried smashing onions into your smash burgers? This was a game changer for me and the method is SO EASY! All that you need to do is slice an onion as thinly as possible, put the sliced onion into a bowl, salt them, and wait about 20 minutes. You will notice the liquid from the onions being extracted due to the salt. Once the 20 minutes are up, drain the liquid – I will even go as far as squeezing the onions to get as much liquid out as possible. Now your onions will be ready for your beef. Trust me on this one…you will definitely want to do this!
Keys to a good Smash Burger:
- Ground beef formed into 1/4 lb balls
- Onions salted & drained
- Ripping HOT pan
- Burger press or spatula to smash the burger
- Generous amounts of salt & pepper on both sides
Do it! Just do it!
Seriously guys – give this one a try. Every little thing from salting the onions to smashing the beef goes a long way. I’ve made these countless times for numerous people and everyone agrees, these are the best burgers. For a recipe that’s quick and easy, the results are excellent and sure to impress anyone that you make this for!
Onion Smash Burgers
- 1 pound Chuck Beef (if grinding yourself) or Ground Beef
- 1 Large White Onion or 2 Medium White Onions
- Salt to taste
- Pepper to taste
- Slice the onions as thinly as possible. Put them in a bowl with salt and toss to coat all over. Let rest for about 20 minutes (going a little longer is ok too). After resting, squeeze all the liquid out of the onions. Discard liquid and set onions aside.
- If grinding your own beef, grind it now. Separate ground beef into 4 balls (1/4 lb per ball). The balls should be similar to a meatball. Season the top side generously with salt & pepper.
- Heat a large cast iron skillet or pan on medium high heat. Give it time to preheat and get very hot. Once hot, put 1-2 beef balls in the pan (depending on how big your skillet or pan is) and put 1/4 of the onions on the top side of each ball. Smash it down with a burger press or spatula until thin. Once the bottom is seared and a crust has been built (does not take too long), flip the burger and season the second side generously with salt & pepper. Once second side is seared, remove from pan. Repeat with remaining beef balls.
- Create/top burger however you would like. My suggestion: double patty with heirloom tomato, butterhead lettuce, grey poupon, and ketchup.