Smash Burgers with Caramelized Onions and Blue Cheese
A crispy-edged crust gives way to a tender, juicy interior while ribbons of deeply browned onions add sweet, savory contrast. A crumble of creamy, tangy blue cheese melts just enough to add sharpness without overpowering the beef. The contrast of textures—crisp edges, soft onion, and pillowy toasted buns—makes each bite lively and memorable.
Use 80/20 ground beef for the best balance of flavor and juiciness; if you prefer leaner meat, add a teaspoon of olive oil per patty to help maintain moisture. Swap blue cheese for crumbled cheddar or Swiss for milder flavor, and caramelize onions faster by scattering a pinch of baking soda into the pan to accelerate browning. Toast buns in the skillet briefly in the fond left from cooking for extra flavor.
Serve these for a casual weekend cookout, weeknight dinner, or game-day spread alongside fries, a crisp green salad, or pickles. The recipe scales well—double the batch for a crowd—and leftovers (patties only) keep for 2 days refrigerated or freeze for longer storage.
How to Make It
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1
Prepare onions: slice onion thinly. Heat 1 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium heat.
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2
Caramelize onions: add sliced onions and a pinch of salt. Cook, stirring every 2–3 minutes, until deeply browned and sweet, 18–22 minutes. If onions stick, reduce heat slightly and deglaze with a tablespoon of water. Transfer onions to a bowl and keep warm.
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3
Form beef balls: divide ground beef into eight equal portions (about 100 g each) and loosely roll into balls—do not overwork the meat.
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4
Heat skillet: wipe out the pan, then place a heavy cast-iron or stainless-steel skillet over high heat. Add 1 tbsp vegetable oil and let it shimmer until just smoking.
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5
Smash patties: place two or three beef balls in the hot skillet (do not overcrowd). Using a sturdy spatula or a metal press lined with parchment, press each ball firmly to about 1 cm thickness. Hold pressure for 10–15 seconds to set the crust.
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6
Season and cook: sprinkle each patty lightly with salt and pepper. Cook without moving for 2–3 minutes until the edges are deeply browned and crisp.
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7
Flip and top: flip each patty and immediately crumble a portion of blue cheese onto the cooked side. Cook 30–60 seconds more until cheese softens and patty reaches desired doneness.
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8
Toast buns and assemble sauce: while patties cook, melt remaining 1 tbsp butter in a second pan and toast buns cut-side down until golden. Mix mayonnaise and mustard for a simple sauce.
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9
Build burgers: spread sauce on both bun halves, layer lettuce and pickles on the bottom bun, add one or two smashed patties per bun (depending on preference), top with caramelized onions, then close and serve.
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10
Serve immediately: transfer burgers to plates and serve while hot. For clean-up tip, deglaze skillet with a splash of water or stock to loosen browned bits before washing.