Smash Burger with Caramelized Onions Step-by-step instructions

Before you start

Before you start, make sure your griddle or skillet is clean and preheating. Slice the onions thinly and have the butter softened. Divide the ground beef into four equal balls and keep them in the refrigerator until just before cooking—cold meat sears better.

Have all your ingredients and tools within reach: the cheese slices, toasted buns, and a flat spatula or press. Set up a plate for the cooked patties and have your serving plates ready. This recipe moves quickly once you start cooking, so being organized is key.

Instructions

Phase 1: Prep and Caramelize

1. 1Prepare the Onions and Buns
   Heat the vegetable oil in a large cast iron skillet or griddle over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 10 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and set aside.
   Look for Onions are soft, deeply browned, and smell sweet.
   Tip Don't rush the onions; low and slow brings out their natural sugars.
2. 2Butter the Buns
   Spread the softened butter on the cut sides of the burger buns.
   Look for Buns are evenly buttered.
   Tip Use a pastry brush for even coverage.

At the end of this phase, the onions should be soft, deeply browned, and smell sweet and savory. The buns are buttered and ready to toast. The kitchen should be filled with the aroma of caramelizing onions and toasting bread. Have your beef balls ready and the griddle preheating.

Phase 2: Toast and Smash

3. 3Toast the Buns
   Heat the same skillet over medium-high heat. Place the buns cut-side down and toast until golden brown, about 1-2 minutes. Remove and set aside.
   Look for Buns are golden and crisp on the cut side.
   Tip Toast the buns right before serving to keep them crisp.
4. 4Form and Smash the Patties
   Divide the ground beef into 4 equal balls (about 6 ounces each). Heat the griddle over high heat until smoking hot. Place a ball of beef on the hot surface and immediately press down firmly with a flat spatula or burger press to form a thin patty, about 1/4 inch thick. Season generously with salt and pepper. Repeat with remaining beef.
   Look for Patties sizzle loudly and have a large surface area.
   Tip Press firmly and hold for 10 seconds to get maximum crust.
5. 5Cook and Flip the Patties
   Cook the patties without moving them for 2 minutes, until the edges are browned and the bottom is deeply caramelized. Carefully flip each patty and cook for another 1-2 minutes for medium doneness. Place a slice of American cheese on each patty during the last minute of cooking, allowing it to melt.
   Look for Patties have a dark, lacy crust and cheese is melting.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to move the patties before flipping to ensure a good crust.

The buns are golden and crisp, the beef patties are sizzling with a dark, lacy crust. The cheese is melting over the edges. The sound of sizzling beef and the smell of seared meat should be intense. Check that the patties are cooked to 160°F (71°C) before proceeding.

Phase 3: Assemble and Serve

6. 6Assemble the Burgers
   Place the toasted bottom buns on serving plates. Top each with a cooked patty, then a generous pile of caramelized onions. Finish with the top bun. Serve immediately.
   Look for Burgers are stacked high with melted cheese and onions.
   Tip Serve right away for the best texture.

The burgers are stacked high with melted cheese and caramelized onions. The buns are toasted and buttered, and everything is hot and ready to serve. The final dish should look glossy and appetizing, with juices and cheese just starting to drip.

Common mistakes

One common mistake is moving the patties too soon. Let them cook undisturbed for the full 2 minutes to develop a proper crust. Another is using a griddle that isn't hot enough—if it's not smoking, the beef will steam instead of sear.

Also, avoid overloading the patties with toppings before they're cooked; the cheese should go on only during the last minute. Finally, don't skip toasting the buns—it adds crucial texture and flavor that prevents sogginess.

How to tell it’s done

The burgers are done when they reach an internal temperature of 160°F (71°C) for ground beef. Use an instant-read thermometer inserted sideways into the center of a patty to check.

The patties should have a deep brown crust and the cheese should be fully melted and slightly bubbly.

If you prefer your burgers more well-done, cook for an additional minute or two, but be careful not to dry them out. The caramelized onions should be soft and deeply browned, with a sweet, jammy texture.

• Ground meat: 160°F (71°C) in the thickest part