Smash Burger
Equipment
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Frying Pan
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Mixing Bowls
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Spatula
Ingredients
Caramelized Onions:
- 1 medium onion, thinly sliced
- 1 tsp soy sauce
- ½ tsp sesame oil
- ½ tsp sugar
Burger Patties
- 8 ounces ground beef, see note
- Salt and pepper
- 2 slices American cheese
Sauce
- 2 tbsp mayo
- 1 tsp gochujang
- ½ tsp vinegar
- ½ tsp sugar
- Pinch of salt
For Assembly
- 2 burger buns
- Lettuce, tomatoes, pickles, extra sauce
Instructions
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Thinly slice the onion. Sauté in a lightly oiled pan over medium heat for about 15 minutes, stirring occasionally, until softened.
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Stir in the soy sauce, sesame oil, and sugar. Continue cooking 5 more minutes until the onions are jammy and slightly thickened. Remove from heat and set aside.
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Divide the ground beef into small balls, about 2–3 ounces each.
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Heat a pan until very hot. Place the beef balls in the pan and press them flat with a spatula to form thin patties. Season with salt and pepper.
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Cook the patties without moving them for about 3 minutes, flip, add a slice of cheese to each, and let the cheese melt for about 2 minutes. Remove from the pan.
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Make the sauce by combining mayo, gochujang, vinegar, sugar, and a pinch of salt in a small bowl. Adjust seasoning to taste.
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Toast the buns if you like. Spread sauce on both sides, stack the patties, top with caramelized onions and preferred toppings, then close and serve.
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Enjoy immediately while the patties are hot and the cheese is gooey.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
What Makes My Smash Burger Stand Out
This smash burger recreates that classic diner experience: crispy, lace-edged crust with a juicy center and perfectly melted cheese on a soft, buttery bun. The technique is simple—hot pan, quick smash, and minimal moving—so you get restaurant-style results at home. The recipe uses straightforward ingredients and comes together fast, making it a repeat-worthy weeknight favorite.
Why Smash Burgers Hit Different
Smashing a patty onto a very hot surface maximizes the Maillard reaction, producing a deeply flavorful, crispy exterior while keeping the interior tender. That textural contrast—crisp edges and juicy center—is what makes smash burgers so addictive. They’re indulgent but quick to cook, delivering big flavor without fuss.
Ingredients for Smash Burger
Caramelized Onions:
- 1 medium onion, thinly sliced
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
Burger Patties:
- 8 ounces ground beef
- Salt and pepper
- 2 slices American cheese
Sauce:
- 2 tablespoons mayo
- 1 teaspoon gochujang
- 1/2 teaspoon vinegar
- 1/2 teaspoon sugar
- Pinch of salt
For Assembly:
- 2 burger buns
- Lettuce, tomatoes, pickles, extra sauce
How to Make Smash Burger
Step-by-Step Instructions
Thinly slice the onions and sauté in a lightly oiled pan over medium heat for about 15 minutes, stirring occasionally until softened.
Add the soy sauce, sesame oil, and sugar to the onions and cook another 5 minutes until jammy. Remove from heat and set aside.
Divide the ground beef into 2–3 ounce balls. Heat a pan until very hot, place the beef balls in the pan, and press each down flat with a spatula to create thin patties. Season with salt and pepper.
Cook the patties for about 3 minutes without disturbing them, flip, add cheese, and let the cheese melt for about 2 minutes. Remove from the pan.
Whisk together mayo, gochujang, vinegar, sugar, and a pinch of salt to make the sauce. Taste and adjust if needed.
Toast the buns if desired, spread the sauce on both halves, stack the patties, spoon on the caramelized onions, add lettuce, tomato, or pickles, close, and serve immediately.
The Secret to the Perfect Smash Burger
The trick is surface contact: pressing the patty onto a very hot pan creates a deep, flavorful crust through the Maillard reaction. Leave the patty undisturbed until it releases naturally to preserve the crispy edges and caramelized bits.
Tips and Variations
Use 80/20 ground beef for the best balance of flavor and juiciness. Swap American cheese for cheddar, pepper jack, or mozzarella to change the profile. For different sauces try sriracha mayo or garlic aioli. A flat-top or griddle works great if you want diner-style results.
Frequently Asked Questions
Can I prep the caramelized onions ahead of time?
Yes — they keep in the refrigerator for up to four days. Reheat gently before using.
What’s the best beef for smash burgers?
Fresh 80/20 ground beef produces the juiciest, most flavorful patties.
Can I make these on a griddle or flat-top?
Absolutely. A griddle gives excellent, even contact and great crust development.
What should I serve with this burger?
Fries, onion rings, or a crisp salad pair perfectly.
More Recipes to Try
• Try my Asian-Style Steak Frites for a crispy fry side.
• If you want another sandwich, try the Korean Fried Chicken Sandwich.
• For a game-day favorite, try the Hot Honey Chicken Tenders.