How I Made the Best Smash Burger Ever

Ingredients

• 1 lb Ground Beef (80/20) (cold, divided into 3 equal balls)
• 1 tsp Salt (for seasoning beef and onions)
• 1 tsp Black Pepper (freshly ground)
• 1 large Yellow Onion (thinly sliced for caramelizing)
• 2 tbsp Unsalted Butter (for caramelizing onions)
• 3 slices American Cheese (one slice per patty, placed after flip)
• 3 pieces Burger Buns (Sesame) (split and lightly toasted)
• 6 slices Dill Pickle Slices (for crunch and acidity)
• 2 tbsp Mayonnaise (base of burger sauce)
• 1 tbsp Ketchup (adds sweetness to sauce)
• 1 tsp Yellow Mustard (sharp note in sauce)
• 1 tsp Pickle Relish (optional, for extra tang)
• 1 pinch Garlic Powder
• 1 pinch Onion Powder
• 1 pinch Smoked Paprika

Instructions

1. Caramelize the Onions

   Thinly slice the yellow onion, melt butter in a skillet over low heat, add the onions, season with a pinch of salt, and cook, stirring occasionally, until deep golden and sweet.

   Time: PT15M

   Temperature: low

2. Mix the Burger Sauce

   In a small bowl combine mayonnaise, ketchup, mustard, pickle relish, garlic powder, onion powder, and smoked paprika. Stir until smooth.

   Time: PT5M

3. Form Beef Balls

   Divide the cold ground beef into three equal portions (about 5.3 oz each) and gently roll each into a loose ball. Place on a plate and let rest for a few minutes.

   Time: PT5M

4. Toast the Buns

   Split the buns, lightly butter the cut sides, and toast them cut‑side down in the skillet over medium heat until golden.

   Time: PT3M

   Temperature: medium

5. Cook First Patty

   Heat the skillet on high until smoking hot. Place one beef ball in the pan, immediately smash it flat with the metal spatula, season with salt and pepper, and cook until the edges are dark and crispy (about 2 min). Flip, add a slice of American cheese, and cook another minute.

   Time: PT4M

   Temperature: high

6. Cook Second Patty

   Repeat the smashing, seasoning, and cheese‑melting process for the second beef ball.

   Time: PT4M

   Temperature: high

7. Cook Third Patty

   Repeat once more for the third ball, ensuring each patty is thin, crispy‑edged, and cheese‑covered.

   Time: PT4M

   Temperature: high

8. Assemble the Triple Smash Burger

   Spread a generous layer of sauce on the bottom bun, add the first patty, top with caramelized onions and two pickle slices, repeat with the second patty and toppings, finish with the third patty, more onions, pickles, and a final dollop of sauce. Crown with the top bun.

   Time: PT4M

Nutrition Facts

Calories

1050

Protein

75 g

Carbohydrates

40 g

Fat

75 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef (80/20): Ribeye steak, finely minced
• Instead of Yellow Onion: Sweet onion
• Instead of Unsalted Butter: Olive oil
• Instead of American Cheese: Cheddar, Swiss
• Instead of Burger Buns (Sesame): Potato buns, Gluten‑free buns
• Instead of Dill Pickle Slices: Bread‑and‑butter pickles
• Instead of Mayonnaise: Greek yogurt
• Instead of Yellow Mustard: Dijon mustard

Equipment Needed

• Cast Iron Skillet
• Metal Spatula
• Sharp Chef Knife
• Cutting Board
• Small Mixing Bowl
• Wooden Spoon (optional)
• Tongs (optional)
• Plate

Critical Steps — Do Not Skip

• Smashing the beef ball immediately after it hits the hot pan to create a crust.
• Cooking the onions low and slow to achieve proper caramelization without burning.
• Adding cheese right after flipping so it melts perfectly over the patty.

Chef Tips from the Video

• Keep the beef extra‑cold (even chill the ball in the freezer for 5 minutes) for a better sear.
• Use a sturdy metal spatula or a burger press to achieve an even thin patty.
• Season each side of the patty right after smashing for maximum flavor.

Troubleshooting

Storage

Refrigerator: Cooked patties and sauce keep up to 3 days; caramelized onions up to 5 days.

Freezer: Raw beef can be frozen up to 3 months; cooked patties freeze well for 2 months (reheat gently).

Room temperature: Assembled burgers should be eaten within 2 hours of preparation.

Make-Ahead Tips

• Caramelize the onions a day ahead and store in an airtight container.
• Mix the burger sauce up to 3 days in advance; it actually tastes better after the flavors meld.

Frequently Asked Questions