Beef recipe - 25 minutes

Crispy Onion Smash Burger

This fast griddle burger uses two small beef balls per serving. Paper-thin onion cooks directly in the beef fat, while hard pressure during the first seconds creates the broad contact needed for crisp edges.

Ingredients and preparation

What this recipe makes: Lacy-edged beef smashed over shaved onion with mustard, pickles, and two thin layers of cheese. The authored yield is 4 servings and the working time is about 25 minutes.

Ingredient plan: The recipe uses: 720 g ground beef, about 20 percent fat; 2 medium yellow onions, sliced paper-thin; 8 slices American-style cheese; 4 potato or brioche buns; 4 tablespoons yellow mustard; 16 dill pickle slices; 2 teaspoons neutral oil; Fine salt; Black pepper; Baking paper for the smashing tool.

  • 720 g ground beef, about 20 percent fat
  • 2 medium yellow onions, sliced paper-thin
  • 8 slices American-style cheese
  • 4 potato or brioche buns
  • 4 tablespoons yellow mustard
  • 16 dill pickle slices
  • 2 teaspoons neutral oil
  • Baking paper for the smashing tool

Step-by-step method

First stage: Divide the cold beef into eight loose 90 g balls. Do not compress them into patties. Heat a steel griddle or heavy skillet until a drop of water skitters across the surface. Lightly oil only if the surface is not seasoned. Place two beef balls per serving on the hot surface, leaving room to smash. Add a small mound of onion to each ball.

Finish and serve: Cover one mound with baking paper and press very firmly with a rigid spatula for about ten seconds. Repeat, then season. When the edges are dark and crisp, scrape under each patty and turn it with the onions attached. Add cheese and cook just until melted. Stack two patties on each toasted bun with mustard and pickles. Serve while the edges are still crisp.

  • Divide the cold beef into eight loose 90 g balls. Do not compress them into patties.
  • Heat a steel griddle or heavy skillet until a drop of water skitters across the surface. Lightly oil only if the surface is not seasoned.
  • Place two beef balls per serving on the hot surface, leaving room to smash. Add a small mound of onion to each ball.
  • Cover one mound with baking paper and press very firmly with a rigid spatula for about ten seconds. Repeat, then season.
  • When the edges are dark and crisp, scrape under each patty and turn it with the onions attached. Add cheese and cook just until melted.
  • Stack two patties on each toasted bun with mustard and pickles. Serve while the edges are still crisp.

Why it works and substitutions

Technique: Small portions create more browned surface and keep the finished double stack easy to bite. Smashing only at the beginning maximizes contact before the crust sets without repeatedly squeezing the patty. The onion steams, browns, and picks up beef flavor because it sits directly against the griddle. Open a window or use strong ventilation before heating the griddle. Use a wide, sharp-edged metal spatula so the crust lifts instead of staying on the pan. Cook in batches if the pan cannot hold four patties without crowding.

Substitutions: Use shallots for a sweeter onion layer. Swap yellow mustard for a thin swipe of burger sauce after cooking. Use one 120 g patty per serving for a smaller single burger, keeping the same technique.

  • Use shallots for a sweeter onion layer.
  • Swap yellow mustard for a thin swipe of burger sauce after cooking.
  • Use one 120 g patty per serving for a smaller single burger, keeping the same technique.