Smashed Burger: The Ultimate Juicy Delight
Achieve the ultimate juicy delight with this smashed burger recipe, featuring crispy edges, perfectly melted cheese, sweet caramelized onions, and a tangy homemade sauce.
Equipment
- heavy skillet or griddle
- spatula
- scraper
- bacon press
Ingredients
- 1 pound ground chuck (80/20 fat ratio recommended)
- 3 large sweet onions
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ cup mayonnaise
- 2 tablespoons Worcestershire sauce
- 4 brioche burger buns
- 8 slices American cheese
- 12 slices bacon (thick-cut)
Instructions
Caramelized Onions
- Thinly slice 3 large sweet onions. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat and cook the onions, stirring occasionally, for about 45 minutes until soft and deeply golden brown. Season with salt and pepper, then keep warm.
Sauce and Patties
- Whisk together ½ cup mayonnaise, 2 tablespoons Worcestershire sauce, and black pepper to create the sauce. Divide 1 pound of ground chuck into 8 equal 2 oz portions and roll them into balls.
- Heat an ungreased heavy skillet or griddle over medium-high heat until very hot. Place two meatballs on the surface and press them firmly flat with a spatula, thinning the edges for extra crispness. Season with salt and pepper and cook for 1.5 minutes until crispy and cooked-through spots appear.
Flip, Top, and Stack
- Scrape the patties off the pan and flip them. Immediately top each with a slice of American cheese, and top half of the patties with caramelized onions. Cover the pan to melt the cheese while the patties finish cooking for an additional 45 seconds to 1 minute.
- Stack the cheese-topped patty over the cheese-and-onion patty. Place the burger stacks in a 200°F oven or toaster oven to keep warm.
Assemble and Serve
- Lightly toast the brioche buns in bacon fat. Spread the prepared sauce on both sides of each bun. Place 3 slices of bacon on the bottom bun, then add the burger stack.
- For a softer texture, wrap the assembled burgers in foil and let them rest for 2-3 minutes before serving immediately.
Notes
For beef substitutions, if using 85/15 ground beef, add oil to the pan. If using 90/10 or leaner beef, mix in minced raw bacon to restore fat content. Onion jam may be used instead of caramelized onions, and regular burger buns or soft potato rolls can substitute brioche. Cook bacon to a crisp-chewy texture. Do not use sweet mayonnaises for the sauce. Raw patties can be frozen and thawed overnight before cooking, but do not freeze cooked patties. Use a heavy, flat surface like cast iron; nonstick cookware is not recommended. Wrap in foil and rest for 2-3 minutes to achieve a soft, fast-food-style texture.