Ultimate Kosher Smash Burgers with Caramelized Onions

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I’ll be honest, I was skeptical about the smash burger trend when it first hit. How could squashing the life out of a burger patty possibly make it better? But after one bite of a properly made smash burger with its crispy, lacy edges and juicy center, I was completely converted. The technique creates this incredible contrast between the caramelized crust and tender interior that you just can’t get with a regular thick patty.

Why Smash Burgers Work So Well

The key to a perfect smash burger is high heat and the right ratio of fat in your ground beef. I use 80/20 ground chuck, which gives you enough fat to create those gorgeous crispy bits without making the burger greasy. You’ll want to form loose balls of meat rather than pre-shaped patties, then smash them down hard on a screaming hot griddle or cast iron pan. Don’t press them again after that initial smash, no matter how tempting it might be.

Those caramelized onions make all the difference here. I start them about 30 minutes before I plan to cook the burgers because proper caramelization takes time. You can’t rush this step by cranking up the heat. Low and slow is the only way to get those deep golden, sweet onions that complement the beef so perfectly. The onions cook down to almost nothing, so don’t be surprised when your pile of sliced onions shrinks dramatically.

The Secret to Perfect Caramelized Onions

These burgers are perfect for a casual weeknight dinner or weekend cookout. I serve them with crispy fries or sweet potato wedges and a simple salad. The whole meal comes together in about 45 minutes if you time everything right, and the results are restaurant quality.

Ultimate Kosher Smash Burgers with Caramelized Onions - American recipe
I'll be honest, I was skeptical about the smash burger trend when it first hit. How could squashing the life out of a burger patty possibly make it better? But after one bite of a properly made smash burger with its crispy, lacy edges and juicy center, I was completely converted. The technique creates this incredible contrast between the caramelized crust and tender interior that you just can't get with a regular thick patty. The key to a perfect smash burger is high heat and the right ratio of fat in your ground beef. I use 80/20 ground chuck, which gives you enough fat to create those gorgeous crispy bits without making the burger greasy. You'll want to form loose balls of meat rather than pre-shaped patties, then smash them down hard on a screaming hot griddle or cast iron pan. Don't press them again after that initial smash, no matter how tempting it might be. Those caramelized onions make all the difference here. I start them about 30 minutes before I plan to cook the burgers because proper caramelization takes time. You can't rush this step by cranking up the heat. Low and slow is the only way to get those deep golden, sweet onions that complement the beef so perfectly. The onions cook down to almost nothing, so don't be surprised when your pile of sliced onions shrinks dramatically. These burgers are perfect for a casual weeknight dinner or weekend cookout. I serve them with crispy fries or sweet potato wedges and a simple salad. The whole meal comes together in about 45 minutes if you time everything right, and the results are restaurant quality.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Caramelized Onions
  • 2 large yellow onions thinly sliced
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the Burgers
  • 1 pound ground chuck 80/20 fat ratio
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil for the pan
  • 4 hamburger buns kosher certified, toasted
  • 4 leaves lettuce
  • 2 medium tomatoes sliced
  • 4 slices kosher pickles

Method
 

Prepare the Caramelized Onions
  1. Heat vegetable oil in a large skillet over medium-low heat. Add sliced onions, salt, and pepper.
  2. Cook onions, stirring occasionally, for 25-30 minutes until deep golden brown and caramelized. If they start to burn, lower the heat.
  3. Remove onions from heat and set aside. Keep warm.
Make the Smash Burgers
  1. Divide ground beef into 4 equal portions (about 4 ounces each). Gently roll into loose balls. Don't pack them tightly.
  2. Season meat balls with salt and pepper on all sides.
  3. Heat a large cast iron skillet or griddle over high heat until smoking. Add vegetable oil.
  4. Place meat balls in the hot pan, leaving space between them. Immediately smash each ball flat using a spatula or burger press. Press hard to create thin patties with crispy edges.
  5. Cook for 2-3 minutes without moving them. The bottom should be deeply browned and crispy.
  6. Flip burgers and cook for another 1-2 minutes for medium doneness.
  7. Remove burgers from heat and let rest for 1 minute.
Assemble the Burgers
  1. Toast hamburger buns lightly in the same pan or a toaster.
  2. Place lettuce on bottom buns, followed by the smash burger patties.
  3. Top each burger with a generous portion of caramelized onions.
  4. Add tomato slices and pickles. Crown with top buns and serve immediately.

Notes

For extra crispy edges, make sure your pan is very hot before adding the meat. Don't press the burgers after the initial smash. The caramelized onions can be made up to 2 days ahead and reheated. Store leftover cooked patties in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 520
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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