Back to list

Chef's Juicy Smash Burger with Caramelized Onions

vxda

Indulge in a succulent and flavorful Smash Burger, expertly crafted using a distinctive pre-smash technique to seal in all the savory juices. Enhanced with a distinctive creamy sauce and luscious caramelized onions, this burger is a genuine treat.

Print Report
Chef's Juicy Smash Burger with Caramelized Onions
Prep time 25 min
Cook time 15 min
Servings
🍳
Difficulty Medium

Ingredients

For the Sauce

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 1 tsp hot sauce
  • 1 pinch garlic
  • 1 tsp pickle juice
  • ½ tsp cognac

For the Caramelized Onions

  • 1 tbsp butter
  • 1 pcs onion

For the Burgers

  • 400 g chuck roast
  • 200 g short rib
  • 2 tbsp clarified butter
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 pcs american cheese

For Assembly

  • 4 pcs burger bun
  • 4 pcs lettuce leaf
  • 1 pcs tomato

Instructions

  1. 1

    Make the sauce: In a bowl, mix together mayonnaise, ketchup, hot sauce, a dash of minced garlic (depending on your preference), and a splash of pickle juice. Incorporate a few drops of cognac to enhance the flavor profile. Combine thoroughly and set aside.

  2. 2

    Make the caramelized onions: Melt butter in a skillet over medium heat. Add thinly sliced onions and cook until they achieve a golden and lightly caramelized state. Set aside.

  3. 3

    Make the burger patties: Grind chuck roast and short ribs together to create the meat mixture. Divide the meat into roughly 3-ounce portions. Position each portion on a sheet of parchment paper, cover with another sheet of parchment paper, and utilize a flat implement (such as a cutting board) to smash them into thin, uniform patties. Chill in the refrigerator until ready to cook.

  4. 4

    Toast the buns: Gently toast the burger buns on a griddle or in a skillet until they turn golden brown.

  5. 5

    Cook the burgers: Heat clarified butter (or a quality cooking oil) in a hot skillet or on a griddle. Season one side of the smashed patties with salt and freshly cracked black pepper. Place the seasoned side down onto the preheated pan. Season the opposite side with salt and pepper.

  6. 6

    Cook without moving for several minutes to develop an excellent Maillard reaction and caramelization. Add a slice of American cheese (or a combination of cheddar and Monterey Jack) onto each patty during the final minute of cooking, allowing it to melt.

  7. 7

    Assemble the burger: On the bottom bun, spread a layer of the prepared sauce. Add a leaf of fresh lettuce (shaped with a cookie cutter if desired). Place a slice of tomato over the lettuce. Add the cooked burger patty topped with melted cheese. Spoon a generous amount of caramelized onions on top. Spread a small amount of sauce on the top bun and place it on the burger.