Ingredients
Equipment
Method
- Melt 2 tablespoons of butter in a medium saucepan over medium heat, then add thinly sliced yellow onions, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Cook onions, stirring every 2 to 3 minutes, until they start turning golden brown, about 10 minutes.
- Add 1/4 cup beef broth or water to deglaze the pan and continue cooking onions for a total of 15 to 20 minutes, until fully caramelized and sweet.
- Divide 1 pound ground beef into 4 equal portions (about 4 ounces each) and gently shape each into a loose ball without compacting the meat.
- Heat a cast iron skillet or griddle over high heat for 2 to 3 minutes until a drop of water sizzles and evaporates instantly.
- Place a beef ball on the hot griddle and immediately smash flat with a spatula using firm, confident pressure for 1 to 2 seconds to form a patty about 1/4-inch thick.
- Sprinkle 1/4 teaspoon kosher salt and a pinch of black pepper on each patty immediately after smashing.
- Cook patties undisturbed for 2 to 3 minutes until the bottom develops a thin, crispy crust.
- Flip each patty carefully and cook for 1 to 2 minutes on the second side.
- Add a slice of American cheese on top if desired, letting it melt from residual heat.
- Place hamburger buns cut-side down on the edge of the griddle for about 30 seconds to lightly toast.
- Assemble burgers by spreading preferred condiments on the bottom bun, topping with the patty and melted cheese, then a generous spoonful of caramelized onions, and finishing with the top bun.
Notes
Serve your smash burgers hot with simple sides like classic fries or coleslaw. Use high heat and the smash technique for the best crispy crust. Onions add sweet umami and richness that complements the beef perfectly.