This onion smash burger uses 93/7 lean ground beef pressed flat with a pile of thinly sliced white onions, creating crispy edges and caramelized flavor while keeping calories in check. A custom burger sauce with mayo, ketchup, mustard, hot sauce, and Worcestershire ties it all together.
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Divide the ground beef into four 3-ounce balls. Using a mandoline or a very sharp knife, slice the onion as thinly as possible.
In a small bowl, make the burger sauce by combining the light mayonnaise, ketchup, yellow mustard, hot sauce, and a splash of Worcestershire sauce. Season with salt and pepper to taste and mix well.
Preheat a griddle or large cast-iron skillet over medium-high heat. Place the beef balls onto the hot surface.
Top each beef ball with a large handful of the thinly sliced onions.
Using a sturdy spatula or burger press, smash each ball down firmly to create a thin patty, pressing the onions into the meat. Season the tops of the patties with salt and pepper.
Cook for 2-3 minutes until a deep brown crust forms on the bottom, then flip the patties.
Drizzle the remaining Worcestershire sauce over the cooked patties. Top each patty with a slice of American cheese and allow it to melt, about 1 minute.
Toast the brioche buns. Spread a generous amount of burger sauce on the inside of both the top and bottom buns.
Layer dill pickle slices on the bottom bun, then stack two cheesy onion patties on top. Place the top bun on and serve immediately.
Cooked burgers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or toaster oven to avoid drying out the patty.
cast-iron skillet or griddle · meat thermometer · spatula
Smashing increases the surface area in contact with the hot pan, creating crispy, caramelized edges and a flavorful crust while keeping the interior tender.
Yes, but higher-fat blends (80/20 or 85/15) will yield greasier results. Stick with 93/7 or leaner for this recipe's lighter profile.
Cook the sliced onions in the pan for 1–2 minutes until softened slightly, then add the beef patty and smash immediately to trap moisture and allow onions to caramelize with the meat.
Yes. Mix the mayo, ketchup, mustard, hot sauce, and Worcestershire in advance and store in an airtight container in the refrigerator for up to one week.
A flat griddle or cast-iron skillet heats evenly and retains high temperature, essential for achieving crispy edges on the smashed patty.
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