Smoked Gouda Caramelized Onion Smash Burger on Pretzel Bun Tips, FAQ & printable recipe

Tips for success

For the ultimate crust, use a flat top griddle or a cast iron skillet that is very hot. The beef should be at least 20% fat; 80/20 is perfect. Smash the patties as soon as they hit the pan—don't wait, or they will start cooking and become harder to smash.

Use parchment paper to prevent sticking and press down firmly and quickly. Let the patties sear without moving them for the full 2 minutes to get that deep, crispy edge.

Caramelizing onions takes time, but it's mostly hands-off. Stir occasionally to prevent burning, and if they look dry, add a splash of water or more butter.

The brown sugar helps speed up caramelization and adds a rich sweetness. For a more intense smoky flavor, you can add a pinch of smoked paprika to the onions or use a smoked salt on the patties.

Variations

• Spicy Jalapeño Smash Burger: Add sliced pickled jalapeños to the burger before topping with the onions. The heat and acidity cut through the richness, adding a bright, spicy kick that complements the smoky Gouda and sweet onions.
• Bacon Smash Burger: Cook 2 slices of bacon until crispy and crumble over the patties before adding the cheese. The salty, smoky bacon adds another layer of flavor and texture, making the burger even more indulgent.
• Mushroom Swiss Smash Burger: Sauté sliced mushrooms in butter until golden and add them to the burger along with the caramelized onions. Use Swiss cheese instead of Gouda for a nutty, earthy flavor that pairs beautifully with the mushrooms.
• BBQ Smash Burger: Brush the patties with your favorite barbecue sauce during the last minute of cooking. Top with crispy fried onions and a slice of cheddar for a smoky, tangy twist on the classic.

Storage and make-ahead

Fridge

Store leftover patties, onions, and aioli separately in airtight containers in the fridge for up to 3 days.

Freezer

Freeze cooked patties and caramelized onions in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat patties and onions in a skillet over medium heat until warmed through, about 3 minutes per side.

Leftover burger components can be stored separately in airtight containers in the refrigerator for up to 3 days.

Reheat the patties and onions in a skillet over medium heat until warmed through, then assemble with fresh aioli and a toasted bun. The bun is best toasted fresh, but you can also store it and toast again.

You can caramelize the onions up to 3 days ahead and keep them refrigerated. The beef balls can be formed and chilled for up to 24 hours before cooking. The aioli can also be made ahead and stored in the fridge. When ready to serve, simply smash, sear, and assemble.

Serving ideas

Serve the burger immediately after assembling to enjoy the crispy patties and melted cheese at their best. Pair with crispy fries, onion rings, or a fresh salad. The burger is substantial enough to be a full meal on its own, but it also shines alongside a cold beer or a fizzy soda.

For a complete meal, consider adding a side of pickles or coleslaw to balance the richness. The burger is best eaten with both hands, and you might want extra napkins.

If you're feeling indulgent, add a second layer of onions or a few slices of pickled jalapeños for a spicy kick.

Frequently asked questions

Recipe card

Smoked Gouda Caramelized Onion Smash Burger on Pretzel Bun

Prep 10 minCook 30 minTotal 40 minServes 1

Ingredients

• 2 ground beef balls (80/20 beef, 100g / 3.5 oz each)
• 1 large yellow onion, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 1 pretzel bun, split and toasted
• 2 tbsp garlic aioli
• 2 slices smoked Gouda cheese
• Salt to taste
• Black pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

48 g

Fat

46 g

Automatic estimate from the ingredient list, not laboratory-verified.