Smoked Gouda Caramelized Onion Smash Burger on Pretzel Bun Step-by-step instructions

Before you start

Before you start, make sure the beef balls are well-chilled—this helps them smash cleanly and prevents them from falling apart. Slice the onion thinly and have all ingredients within reach.

Preheat your cast iron skillet or flat top griddle over high heat for at least 5 minutes; it needs to be screaming hot to achieve the perfect crust.

Have your parchment paper and press ready, and toast the pretzel bun just before assembling to keep it crisp. The onions take about 25 minutes, so start them first and let them cook while you prepare everything else.

Instructions

Caramelize and Toast

1. 1Caramelize the Onions
   Melt the butter in a large skillet over medium-low heat. Add the sliced onion and brown sugar, stirring to coat. Cook slowly, stirring occasionally, until the onions are deeply caramelized, jammy, and mahogany in color, about 25 minutes. Season lightly with salt.
   Look for Onions are soft, dark brown, and smell sweet and rich.
   Tip Keep the heat low to avoid burning; a little patience yields the best flavor.
2. 2Toast the Pretzel Bun
   While the onions cook, split the pretzel bun and toast the cut sides on the hot skillet or griddle until golden and crisp. Set aside.
   Look for Bun is lightly browned and crisp on the cut sides.
   Tip Toasting adds texture and prevents sogginess.

The onions should be soft, deeply browned, and sweet-smelling, with a jammy consistency. The toasted bun should be golden and crisp on the cut sides, ready to hold the burger without getting soggy. The kitchen should smell of butter, caramelized sugar, and toasted bread.

Smash and Sear

3. 3Smash the Beef Patties
   Heat a cast iron skillet or flat top griddle over high heat until smoking. Place the chilled beef balls on the hot surface. Working quickly, cover each with parchment paper and use a heavy cast iron press to smash into thin, uneven patties with craggy edges. Season with salt and pepper.
   Look for Patties are thin with lacy, crispy edges forming.
   Tip Smashing hard and fast gives the best crust.
4. 4Sear and Flip
   Cook the patties undisturbed for 2 minutes until the edges are deeply browned and crispy. Flip the patties and immediately season the cooked side with salt and pepper.
   Look for The underside is deeply browned with crispy edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't move the patties while searing to maintain the crust.
5. 5Melt the Cheese
   Place one slice of smoked Gouda on each patty. Cover with a basting dome or large metal bowl to trap the heat and melt the cheese until gooey, about 1 minute.
   Look for Cheese is fully melted and bubbling over the patties.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The dome speeds melting and keeps the patties moist.

The patties should be thin with craggy, crispy edges that are deeply browned. The cheese should be melted and bubbly, coating the patties in a gooey layer. The pan should be sizzling, and the aroma of beef and cheese should be mouthwatering.

Assemble and Serve

6. 6Assemble the Burger
   Spread garlic aioli on the bottom half of the toasted pretzel bun. Stack both cheesy patties on top, then pile on the warm caramelized onions. Place the top bun over the onions and press down gently.
   Look for The burger is tall, juicy, and the cheese is oozing.
   Tip Press gently to keep the fillings in place without squishing the bun.

The burger should be tall and packed with caramelized onions, with cheese oozing out from between the patties. The bun should be glossy from the aioli and slightly pressed down. The burger should look juicy and irresistible, with every component visible and inviting.

Common mistakes

One common mistake is not smashing the patties hard enough or quickly enough, resulting in thick, uneven patties that don't get the crispy edges. Another is moving the patties too soon—let them sear undisturbed for the full 2 minutes to develop the crust.

Overcrowding the pan or using a cold pan will also prevent browning. For the onions, rushing the process over high heat will burn them before they caramelize; keep the heat low and be patient. Finally, don't skip toasting the bun—it adds crucial texture and prevents sogginess.

How to tell it’s done

The patties are done when they reach an internal temperature of 160°F (71°C) for ground beef, which ensures they are safe to eat while still juicy. The cheese should be fully melted and gooey, and the edges of the patties should be deeply browned and crispy.

The onions are done when they are dark, jammy, and sweet, with no raw onion flavor. The perfect smash burger is juicy, with a crispy crust and melted cheese that stretches as you pull it apart.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest