Juicy Smash Burgers

Juicy smash burgers are so much better than regular burgers in my opinion. These feature ultra thin patties topped with melted cheese on a toasted bun, with caramelized onions, crispy lettuce, and a tangy pickle burger sauce.

Info and tips for juicy smash burgers

The trick I like to use to get the burgers super thin is using parchment paper. You start with your burger meat rolled into a ball, then add it to a hot pan and press down with your flipper on top of the parchment paper to flatten the ball as thin as possible. The parchment paper will help ensure the meat doesn’t stick to your flipper spatula. Use a high heat so that meat can brown and caramelize quickly before flipping to cook the other side.

I like to use mayo to toast my buns but you can also use butter. Toast them on a pan, toaster, air fryer, or oven, all will work great. The caramelized onions take a bit of time but they are the best flavour booster ever, they are sweet and savory and taste so amazing on burgers.

Equipment

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Lodge Cast Iron Pans are the best to get a nice charr on the burgers.

Ingredients for juicy smash burgers

Burgers

• .5 kg of lean ground beef
• 1/4 cup mayo
• pinch of salt (for each patty)
• American cheese slices or any type you prefer (one for each patty)
• Burger buns

Sauce and toppings

• mayo (equal parts)
• mustard (equal parts)
• ketchup (equal parts)
• 1 chopped pickle
• 1/2 tsp smoked paprika
• tsp Worcestershire sauce
• shredded lettuce
• 1 onion
• tbsp butter
• tsp balsamic glaze

Instructions

1. Begin by cutting the onions into thin half moons. Add these to a pan on medium low heat with the butter. Cook for 30-45 minutes until they begin to brown and caramelize (add more butter if needed). Add the balsamic glaze in at the end and mix well. Slice your lettuce into thin strips and set aside.
2. Prep your burger patties by combining the ground beef and mayo. Form into medium sized meatballs and place each one on a square of parchment paper.
3. Fry the patties in a pan on medium high heat. Flip the meatball down on the pan so the parchment paper is on top. Take your flipper spatula and press down on top of the parchment paper to form an ultra thin patty. Remove the parchment paper and discard. Add a pinch of salt to each burger and cook on both sides for 2 minutes until browned. Place a slice of American cheese on each patty and set them aside.
4. Brown your buns in the same pan after the burgers have finished cooking. Use butter or mayo to help toast the buns until golden brown.
5. Meanwhile make the sauce by combining equal parts of mayo, mustard, ketchup, chopped pickle, smoked paprika, and Worcestershire sauce.
6. Now all that’s left to do is assemble. Begin with the toasted buns, spoonful of sauce, shredded lettuce, two burger patties with cheese, caramelized onions, more pickles if desired, and the top of the bun with more sauce. That’s it enjoy!

See below for a video tutorial!

If you liked this recipe be sure to chekc out these ones!

• French Onion Grilled Cheese
• Cheesy Loaded Potato Balls
• Air Fried Spicy Pickles

Print Recipe

Juicy Smash burgers

(2 votes, average: 4.00 out of 5)

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Sandwiches and Melts – American

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Juicy smash burgers feature ultra thin patties topped with melted cheese on a toasted bun, with caramelized onions, crispy lettuce, and a tangy pickle burger sauce.

Ingredients

• Burgers
• .5 kg of lean ground beef
• 1/4 cup mayo
• pinch of salt (for each patty)
• American cheese slices or any type you prefer (one for each patty)
• Burger buns
• Sauce and Toppings
• mayo (equal parts)
• mustard (equal parts)
• ketchup (equal parts)
• 1 chopped pickle
• 1/2 tsp smoked paprika
• tsp Worcestershire sauce
• shredded lettuce
• 1 onion
• tbsp butter
• tsp balsamic glaze

Instructions

1

Begin by cutting the onions into thin half moons. Add these to a pan on medium low heat with the butter. Cook for 30-45 minutes until they begin to brown and caramelize (add more butter if needed). Add the balsamic glaze in at the end and mix well. Slice your lettuce into thin strips and set aside.

2

Prep your burger patties by combining the ground beef and mayo. Form into medium sized meatballs and place each one on a square of parchment paper.

3

Fry the patties in a pan on medium high heat. Flip the meatball down on the pan so the parchment paper is on top. Take your flipper spatula and press down on top of the parchment paper to form an ultra thin patty. Remove the parchment paper and discard. Add a pinch of salt to each burger and cook on both sides for 2 minutes until browned. Place a slice of American cheese on each patty and set them aside.

4

Brown your buns in the same pan after the burgers have finished cooking. Use butter or mayo to help toast the buns until golden brown.

5

Meanwhile make the sauce by combining equal parts of mayo, mustard, ketchup, chopped pickle, smoked paprika, and Worcestershire sauce.

6

Now all that's left to do is assemble. Begin with the toasted buns, spoonful of sauce, shredded lettuce, two burger patties with cheese, caramelized onions, more pickles if desired, and the top of the bun with more sauce. That's it enjoy!