Seriously Good Smash Burgers
- PREP 10min
- COOK 15min
- TOTAL 25min
Our favorite smash burger recipe resembles Oklahoma onion burgers since we add a heap of thinly sliced onions to the burger patties before smashing them. You can skip the onions if you’d prefer! Don’t miss our homemade burger sauce. It makes these burgers taste incredible!
You Will Need
1 ¾ pound (28oz or 795g) ground chuck, 80/20 or 85/15
1 tablespoon avocado oil or vegetable oil
Salt and fresh ground black pepper
1 large yellow onion, sliced very thin
8 slices cheddar cheese or American cheese
Hamburger buns like soft potato buns or Hawaiian-style buns
Directions
Preheat a griddle or wide steel or cast iron pan over medium heat.
Divide the ground beef into 3.5 ounce (100g) portions and form into balls.
Place a small drop of oil in each spot where you will put a burger ball, saving room to smash it out so that the patties aren’t touching. Place a ball of beef in each spot of oil. Season with salt and pepper (it’s okay to get some seasoning all over the pan).
Add a heap of thinly sliced onions to the top of each burger ball, and then use a stiff spatula or burger press to smash them down to about 1/4-inch thick (or slightly wider than your burger bun). Cook the smashed burgers for 1 to 2 minutes or until the underside is crispy and browned.
Carefully scrape under each patty to release it (it might stick a bit), and flip it so the onion side is down. Lightly season and place a slice of cheese on each patty.
Once the patties are cooked, transfer them to a baking sheet or plate. If making doubles, stack them in pairs.
Toast the buns where the patties were, soaking some of the drippings.
Place the burgers onto the toasted buns, add as much sauce as you like, and add any toppings you love (if you have some leftover, the thinly sliced raw onions are great).
Adam and Joanne's Tips
- Storing: Store leftover burger patties in an airtight container (separate from the buns) in the fridge for up to 4 days.
- Thinner burgers: Divide the ground beef into 2 ounce (56g) portions and press it out to slightly wider than your burger bun.
- Cooking tips: Don’t forget to turn on your exhaust fan! And if you’re using gas and a griddle or low-sided pan, keep an eye on the grease (it can run off the griddle and cause flare-ups).
- The nutrition facts provided below are estimates. We did not include sauce but have included a bun, 2 patties, and cheese.