Smashed Onion Burger

Smashed Onion Burger

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 8 burgers


  • 2 2/3 lb ground beef, medium I used 70/30
  • 3-4 medium pickle sliced into medallions
  • 4 medium onion sliced and sauteed
  • 8 tsp dijon mustard
  • 8 burger bun
  • salt and pepper
  • 5 tbsp butter unsalted
  • 8 slices cheddar cheese
  • ketchup


  • Butter the inside of both slices of every bun. As you cook each patty, toast the buns at the same time.
  • season the meat liberally with salt and pepper, then roll into 8 loosely packed one third pound balls
  • Heat 1 tbsp butter in a cast iron pan on medium high. Once loudly sizzling place a ball into the pan and press it flat with a burger smasher. If you don't have a smasher, use a spatula and press down on the top with with something strong.
  • Once the burger is flat place enough sauteed onions on top to cover the patty and press them into the meat.
  • When the patty has browned all the way up the sides, flip it.
  • Dust the other side of the patty with salt then brush on 1 tsp of dijon mustard.
  • After 30 seconds add a slice of cheese and cover the pan with a lid for another 30-45 seconds until the cheese becomes gooey but not fully melted. The cheese should continue to melt after the burger leaves the pan so it will be perfect on the bun
  • top the burgers with pickles, more onions and a light amount of ketchup. You want the ketchup to accent the salty fattiness of the meat, onions and butter without completely taking over the whole burger's flavor profile.