Smokey BBQ Smash Burgers

How to Make Smokey BBQ Smash Burgers

1. 1

   Step 1: Quick-pickle the red onion

   Thinly slice the red onion and place in a bowl or jar. Pour over the white vinegar and add a pinch of kosher salt; toss and let sit at room temperature for at least 15 minutes while you prep everything else (or refrigerate for up to several hours). The sharp vinegar brightens the burgers and balances the smoky glaze.

   For this step

   • 1 smallRed onion (small)
   • 1/2 cupWhite vinegar (for quick pickle)
   
2. 2

   Step 2: Portion and season the beef; heat the griddle

   Divide the ground beef into eight 2-ounce loosely packed balls — no overworking. Season the tops lightly with kosher salt, black pepper, and a dusting of smoked paprika. Heat a cast-iron griddle, heavy skillet, or flat top over high heat and add the high-smoke oil to coat the surface until shimmering.

   For this step

   • 1 lbGround beef (80/20)
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   • 1 tbspNeutral high-smoke oil (canola or vegetable)
   
3. 3

   Step 3: Smash, sear, and build a crust

   Working in batches, place 2-ounce balls on the hot surface and immediately smash thin with a heavy spatula or pressing tool until about 1/4-inch thick. Let them sear without moving for 2–3 minutes until deeply browned and crisp at the edges. Use a metal spatula and a second spatula to scrape under and flip each patty.
   
4. 4

   Step 4: Brush with BBQ sauce and melt the cheese

   After flipping, brush the seared side with the smoky BBQ sauce, then top each patty with a slice of American cheese. Cover briefly with a large bowl or lid for 30–45 seconds to steam the cheese until melted and the sauce becomes tacky. Remove from the griddle and keep warm while toasting buns.

   For this step

   • 4 slicesAmerican cheese slices
   • 1/3 cupSmoky BBQ sauce
   
5. 5

   Step 5: Toast buns, assemble, and serve

   Lightly oil the bun cut sides and toast on the griddle until golden. On the bottom bun, stack a sauced cheeseburger, a generous pinch of quick-pickled onions, and the top bun. Serve immediately while hot — these are best eaten right off the griddle.

   For this step

   • 4 piecesBurger buns (brioche or sesame)
   

1. Thinly slice the red onion and place in a bowl or jar. Pour over the white vinegar and add a pinch of kosher salt; toss and let sit at room temperature for at least 15 minutes while you prep everything else (or refrigerate for up to several hours). The sharp vinegar brightens the burgers and balances the smoky glaze.
2. Divide the ground beef into eight 2-ounce loosely packed balls — no overworking. Season the tops lightly with kosher salt, black pepper, and a dusting of smoked paprika. Heat a cast-iron griddle, heavy skillet, or flat top over high heat and add the high-smoke oil to coat the surface until shimmering.
3. Working in batches, place 2-ounce balls on the hot surface and immediately smash thin with a heavy spatula or pressing tool until about 1/4-inch thick. Let them sear without moving for 2–3 minutes until deeply browned and crisp at the edges. Use a metal spatula and a second spatula to scrape under and flip each patty.
4. After flipping, brush the seared side with the smoky BBQ sauce, then top each patty with a slice of American cheese. Cover briefly with a large bowl or lid for 30–45 seconds to steam the cheese until melted and the sauce becomes tacky. Remove from the griddle and keep warm while toasting buns.
5. Lightly oil the bun cut sides and toast on the griddle until golden. On the bottom bun, stack a sauced cheeseburger, a generous pinch of quick-pickled onions, and the top bun. Serve immediately while hot — these are best eaten right off the griddle.