Onion Smashburger
  • 20
  • four
  • Entrée

Smashburgers with Onion

Smashburgers with double, juicy beef patties, shallots, fresh thyme, and garlic aioli. 


  • 2 pounds Ground Beef (93% lean or leaner)
  • 4 tablespoons butter
  • 1 cup thinly sliced shallots
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh thyme
  • 8 slices American cheese
  • 1/2 cup Japanese-style mayonnaise
  • 1 teaspoon granulated onion
  • 1 teaspoon garlic powder
  • 4 hamburger buns, split, toasted
  • 1 cup shredded lettuce
  • Pickled Vegetables (optional)


  1. Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.

  2. Evenly place half of balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy. Place 1/2 tablespoon butter, 2 tablespoons shallots, 1/4 teaspoon minced garlic and a pinch of thyme next to each ball.

  3. Turn balls onto shallot mixture, smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes until instant-read thermometer inserted horizontally into center registers 160°F. Remove from griddle; keep warm. Repeat with remaining beef. 

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
  4. Top patties with cheese slice; stack 2 patties together. 

  5. In small bowl, combine mayonnaise, granulated onion and garlic powder.

  6. Spread garlic mayonnaise on buns. Evenly place lettuce on bottom buns; top with double patties, pickled vegetables, if desired, and top halves of buns.

    Cook's Tip: Customize with other creative burger toppings!
  • Test Kitchen Tips Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.