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Ultimate Kosher Smash Burgers with Caramelized Onions

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Meat (Fleishig)

Smash burgers have crispy, lacy edges and a juicy center. Balls of 80/20 ground chuck are smashed thin on a very hot pan, seasoned simply with salt and pepper, and topped with sweet caramelized onions, lettuce, tomato and pickles.

Why Smashing Works

Pressing the beef thin on a screaming-hot pan creates maximum contact with the surface, so you get deep browning and crispy edges. Smash once, firmly, right after the meat hits the pan, then don’t press again or you’ll squeeze out the juices. Flip once the edges are crisp. The caramelized onions can be made 2 days ahead.

Kosher Notes

This is a meat (fleishig) recipe, so the burgers are served without cheese. Check that your buns are certified pareve, since many brioche and potato rolls contain milk or butter.

Leftovers

Cooked patties keep for 3 days.

Ultimate Kosher Smash Burgers with Caramelized Onions
These crispy-edged kosher smash burgers topped with golden caramelized onions deliver restaurant-quality flavor in your own kitchen.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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