Crispy Diner-Style Smash Burgers with Caramelized Onions
These crispy-edged, juicy patties feature caramelized onions, melty American cheese, and a tangy homemade sauce – just like your favorite diner burger, but made at home in minutes!
Ingredients
For the Burgers
- 1 small onion, paper-thin sliced (use a mandolin for best results)
- 12 oz (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 for 15 minutes before smashing to prevent sticking.
- Use a stiff spatula and parchment paper when smashing to avoid tearing the patties.
- Don’t move the patties after smashing—this ensures maximum crust formation.
Step-by-Step Instructions
1. Prep (5 mins)
- Slice onions paper-thin (a mandolin gives the best texture).
- Mix all sauce ingredients and refrigerate.
- Divide beef into 4oz balls and keep cold.
2. Cook (8 mins total)
- Heat a cast-iron pan until screaming hot (a drop of water should sizzle and dance).
- Place a beef ball in the pan and immediately smash it flat with onions on top (press hard for lacy edges).
- Season with salt & pepper.
- Cook for 2 mins until edges are crispy and browned.
- Scrape and flip with a metal spatula.
- Add cheese and toast the buns in the pan.
- Cook for 1 more minute until cheese melts.
3. Build the Burger
- Bottom bun → sauce → double patties → pickles → top bun.
Next-Level Upgrades
- Griddle-toast the buns in beef fat for extra flavor.
- Add bacon under the cheese for a smoky crunch.
- Swap the sauce for classic burger sauce (equal parts ketchup & mayo + relish).
Why This Recipe Works
- Crispy edges from high-heat smashing (thanks to the Maillard reaction).
- Juicy patties thanks to the 80/20 beef ratio.
- Diner-style flavor with caramelized onions and tangy sauce.
Perfect for a quick weeknight dinner or weekend cookout!
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.
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