Smash Burger with Crispy Fried Onions

How to Make Smash Burger with Crispy Fried Onions

1. 1

   Step 1: Quick-pickle the red onion

   Thinly slice half the onion into rings (reserve the rest for frying). Put the slices in a bowl with the white vinegar and 1 tsp of the kosher salt; press the onion down so vinegar covers it and let steep at least 10 minutes while you prep. The quick-pickle brightens the burger and can stay at room temperature for the short prep time.

   For this step

   • 2 tspKosher salt
   • 1 largeRed onion
   • 1/2 cupWhite vinegar
   
2. 2

   Step 2: Make crispy fried onion strings

   Slice the reserved half onion very thin into strings, toss lightly in the flour to coat, and heat about 2–3 tbsp of the neutral oil in a heavy skillet over medium-high until shimmering. Fry the onion strings in batches until deep golden and crisp, 1–2 minutes per batch; drain on a paper towel and season immediately with a pinch of salt. Keep warm and crispy while you cook the patties.

   For this step

   • 1/3 cupNeutral high-smoke oil (canola or vegetable) — for frying and griddle
   • 1/2 cupAll-purpose flour (for light dusting of onion strings)
   
3. 3

   Step 3: Portion and season the beef

   Divide the ground beef into 4 loosely packed 4-oz balls — do not overwork the meat. Season each ball lightly with kosher salt and freshly ground black pepper just before cooking to preserve juiciness.

   For this step

   • 1 lbGround beef (80/20)
   • 1 tspFreshly ground black pepper
   
4. 4

   Step 4: Griddle, smash and melt the cheese

   Heat a griddle or large cast-iron over high heat until smoking-hot and brush with a thin film of neutral oil. Place two beef balls on the hot surface, press each immediately with a sturdy spatula or a weighted press to a thin disk and hold for 10–12 seconds to set the crust, then cook 60–75 seconds until deeply browned; flip once, add a slice of American cheese to each patty and let melt while the second side finishes, about 30–45 seconds.

   For this step

   • 4 slicesAmerican cheese slices
   
5. 5

   Step 5: Toast the buns

   Butter the cut sides of the buns with the softened butter and toast them face-down on the griddle until golden and fragrant, about 30–45 seconds. Toasting adds flavor and helps the bun stand up to the juicy patty and toppings.

   For this step

   • 4 piecesBurger buns (sesame or brioche)
   • 2 tbspUnsalted butter (softened)
   
6. 6

   Step 6: Assemble and serve

   Build each burger on the toasted bottom bun with the cheesy smash patty, a few quick-pickled onion rings, and a generous handful of crispy fried onions. Top with the bun, serve immediately and enjoy the contrast of crunchy, tangy and deeply seared beef.
   

1. Thinly slice half the onion into rings (reserve the rest for frying). Put the slices in a bowl with the white vinegar and 1 tsp of the kosher salt; press the onion down so vinegar covers it and let steep at least 10 minutes while you prep. The quick-pickle brightens the burger and can stay at room temperature for the short prep time.
2. Slice the reserved half onion very thin into strings, toss lightly in the flour to coat, and heat about 2–3 tbsp of the neutral oil in a heavy skillet over medium-high until shimmering. Fry the onion strings in batches until deep golden and crisp, 1–2 minutes per batch; drain on a paper towel and season immediately with a pinch of salt. Keep warm and crispy while you cook the patties.
3. Divide the ground beef into 4 loosely packed 4-oz balls — do not overwork the meat. Season each ball lightly with kosher salt and freshly ground black pepper just before cooking to preserve juiciness.
4. Heat a griddle or large cast-iron over high heat until smoking-hot and brush with a thin film of neutral oil. Place two beef balls on the hot surface, press each immediately with a sturdy spatula or a weighted press to a thin disk and hold for 10–12 seconds to set the crust, then cook 60–75 seconds until deeply browned; flip once, add a slice of American cheese to each patty and let melt while the second side finishes, about 30–45 seconds.
5. Butter the cut sides of the buns with the softened butter and toast them face-down on the griddle until golden and fragrant, about 30–45 seconds. Toasting adds flavor and helps the bun stand up to the juicy patty and toppings.
6. Build each burger on the toasted bottom bun with the cheesy smash patty, a few quick-pickled onion rings, and a generous handful of crispy fried onions. Top with the bun, serve immediately and enjoy the contrast of crunchy, tangy and deeply seared beef.