crispy-edged, juicy patties with caramelized onions, melty cheese, and a tangy sauce – the perfect diner-style burger at home!
For the Burgers:
- 1 small onion, paper-thin sliced (mandolin preferred)
- 12oz (340g) 80/20 ground beef (divided into three 4oz balls)
- Kosher salt & black pepper
- 4 slices American cheese
- 2 brioche buns, toasted
- Pickle chips
For the Sauce:
- ¾ cup mayonnaise
- ⅓ cup ketchup
- ¼ tbsp yellow mustard
- ½ tbsp Worcestershire sauce
- ½ tbsp pickle juice
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
🔥 Pro Technique Tips
- Freeze your beef 15 mins before smashing – prevents sticking
- Use a stiff spatula + parchment paper to smash (prevents tearing)
- Don’t move patties after smashing – maximizes crust formation
👨🍳 Step-by-Step Instructions
1️⃣ Prep (5 mins)
- Slice onions paper thin (mandolin = best texture)
- Mix all sauce ingredients, refrigerate
- Divide beef into 4oz balls (keep cold)
2️⃣ Cook (8 mins total)
- Heat cast iron pan screaming hot (water should dance)
- Place beef ball in pan, immediately smash with onions on top (press HARD)
- Season with salt & pepper
- Cook 2 mins until lacy edges brown
- Scrape flip with metal spatula
- Add cheese, toast buns in pan
- Cook 1 min until cheese melts
3️⃣ Build
- Bottom bun → sauce → double patties → pickles → top bun
🌟 Next-Level Upgrade
- Griddle toast buns in beef fat
- Add bacon under the cheese
- Swap sauce for burger sauce (equal parts ketchup/mayo + relish)
FAQs
1. Why 80/20 beef?
The 20% fat keeps patties juicy while allowing proper smash without drying out.
2. Can I use stainless steel?
Yes! Just ensure it’s fully heated (mercury ball test) to prevent sticking.
3. How to prevent onion burning?
Place onions between spatula and patty when smashing – they’ll caramelize perfectly.
4. Make ahead tip?
Sauce keeps 1 week refrigerated. Patties can be pre-formed and chilled up to 4 hours.
“Who needs takeout? 😍 Tag @MyTastyTips if you dare to try these #SpicyBurgers or get more 🔥 recipes at MyTastyTips.com!”
