Juicy Smash Burgers Onions

When I make smash burgers at home, it's how I get that takeout taste without leaving the house. You get crisp, lacy bits around the edges and a juicy middle. If you throw a stack of sweet onions, tangy sauce, and lots of crunchy pickles on top, they’re gone in no time flat.

The first time I cooked these was at a backyard birthday bash, and ever since, it’s what my friends and family beg for every summer. These just pull everyone in—the smell alone gets them hovering near the stove.

Tasty Ingredients

• 80/20 ground beef: This mix brings juicy bites and crispy bits. Check for deep red meat with fat marbling
• Thin yellow onion slices: Gives you that sweet, jammy boost on top. Firm ones with shiny skin are best
• Brioche or potato rolls: Soft, pillowy, and perfect once toasted. Pick buns with a nice spring when you press them
• Deli American or cheddar slices: Gets gooey as it melts over the meat. The deli version melts smoother
• Dill pickle chips: Snappy and tangy for crunch. Good pickles should be cold and crunchy
• Butter plus a splash of olive oil: Keeps the onions rich and prevents burning
• Worcestershire sauce: Adds super-savoriness to the onions. Look for one with anchovies for that classic zing
• Balsamic glaze: Makes the onions bright and sweet. Go for a thick kind that’s really reduced
• Salt and pepper: A must for boosting the meat’s natural flavor
• Sauce helpers—mayonnaise: creamy so everything comes together
• Ketchup: brings a hint of sweetness
• Yellow mustard: gives a nice sharp kick
• Dill pickle juice: the salty punch that ties it all up
• Paprika: a touch of spice and color
• A dash of hot sauce (if you want): brings a bit of heat

Simple Steps

Cook the Onions:

Heat your griddle then melt the butter with olive oil. Toss on your onion slices with a sprinkle of salt. Let them soften and get golden, stirring now and then, for about 10–15 minutes. Pour in balsamic glaze and Worcestershire. Let it bubble so the onions soak up the flavors, a couple minutes more. Set them aside.

Mix Up the Sauce:

Combine ketchup, mayo, mustard, pickle juice, paprika, and a little hot sauce in a bowl. Stir until it’s creamy. Check the flavor and add salt if you like. Chill until you need it.

Shape the Patties:

With cold ground beef, loosely make golf ball-sized mounds (about 3–4 ounces each). Don’t pack them down hard—the jagged edges give a crispier crust.

Cook and Smash the Patties:

Heat your griddle nice and hot (about 450 to 500 degrees). Put down each beef mound, then press it flat with a firm spatula right away. You want thin, rough patties. Dust with pepper and salt. Sear for 1½–2 minutes so the edges get really brown.

Flip & Cheese:

Flip with a sturdy spatula. Lay cheese slices on top. Cook another minute so the cheese just melted and the burger stays juicy.

Toast Rolls:

While your burgers cool a bit, put the buns cut-side down on the griddle until the insides are golden brown.

Build Your Stack:

Line the bottom bun with pickle slices. Set a cheesy patty on top. Pile the caramelized onions next. Spread sauce on the top bun before stacking everything together.

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I swear by using real American cheese for these. Nothing melts quite the same or connects all the flavors. Every single time, my kid and I try to grab the messiest, sauciest one first.

Keep It Fresh

Burgers and onions keep just fine in airtight containers for up to three days in the fridge. Warm patties up on a hot skillet, one minute each side. The onions go in the microwave. Stacked and ready-to-eat burgers taste best right away, but leftovers in foil with a reheat make for a killer lunch the next day.

Switch-Ups

No brioche at the bakery Go for pillowy potato rolls instead. If you can't find balsamic glaze, simmer regular balsamic vinegar until it's syrupy. Prefer mild cheddar? Go for it. Red onions work if you like them a bit sweeter when caramelized.

Serving Ideas

Pile these up while hot with french fries or crispy chips on the side. A big bowl of extra pickles is a must. To lighten things, toss a little salad with bitey vinaigrette. Want them as party snacks? Make mini versions—the leftovers are legendary for next-day sliders.

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Fun Burger Backstory

Smash burgers started out in roadside spots—where cooks made magic by pressing meat flat and flipping fast. The more crust, the better the flavor. My grandfather taught me how in our backyard, and I’ve been chasing those diner vibes ever since.

Recipe FAQs

→ What's the best beef for juicy patties?

Go for 80/20 ground beef. The higher fat ensures the patties are moist and loaded with flavor, perfect for smashing on a griddle.

→ How can I caramelize onions perfectly?

Gently cook thin onion slices in butter and oil over medium heat until golden-brown. Add Worcestershire and balsamic at the end for extra depth.

→ Is cheddar a good cheese option here?

Absolutely! Cheddar melts beautifully like American cheese and adds its own rich sharp flavor. Go with your favorite.

→ Why smash the meat on the hot griddle?

Pressing the beef onto the surface creates maximum contact, making a tasty caramelized crust while keeping the inside juicy.

→ What gives the sauce its tangy kick?

A combo of pickle juice, mustard, ketchup, and a hint of paprika come together for a creamy, tangy burst of flavor.

→ What's the best way to layer everything?

Toast the buns lightly, place pickles first, add the gooey cheese-topped patty, scoop on the caramelized onion, and finish with the zesty sauce up top.