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.