This caramelized onion smash burgers post is sponsored by St Pierre. I’m excited to partner with them this summer to share delicious recipes.
Hello summer! Is there anything better than a flavorful smash burger?
These burgers are a dream: crispy, crunchy edges, melted cheese, sweet caramelized onions, all served on buttery brioche buns.
Sign me up.
I’m thrilled to be partnering with St Pierre. Their brioche bread products have been my go-to for years — soft, buttery and sturdy enough to hold up to a loaded burger. Toasted on the grill, they add an extra layer of flavor and texture that elevates any sandwich.
The St Pierre Brioche Burger Buns are perfect for entertaining or a simple family dinner. Light and airy, yet substantial, they create the ideal bite when paired with a juicy smash burger and all the toppings.
Here’s a caramelized onion smash burger packed with flavor and served on those brioche buns.
I’m a huge fan of smash burgers — they’re our favorite at home. With crisped edges and a thin, juicy interior, they’re irresistible. Even the kids are fans now.
Who doesn’t crave a smash burger in the summer? I could eat one right this instant.
I wish I could eat one right this instant.
So, caramelized onion smash burgers were born!
For that classic smash burger texture, a hot cast iron skillet or a griddle on the grill works best. The high heat creates those crispy, caramelized edges. I sometimes use a cast iron skillet on the grill or a griddle attachment so I can smash the burgers directly over the flames. If using a skillet, heat it well for at least 5–10 minutes.
Brush the skillet with oil, add a little butter for richness, then place your beef balls on the hot surface and smash into thin patties using a press, spatula, or the bottom of a glass. Smash only a few times to keep the shape, and aim for about 1/2 inch thickness. Let them cook until edges are golden and crunchy, flip, add cheese and let it melt.
Yes — butter in the pan.
I like to smother the burgers with cheese — sharp cheddar or gouda are favorites — and top them with a generous pile of caramelized onions. A garlic herb aioli on the toasted brioche and a crisp piece of lettuce finish each burger perfectly.
These are perfect for summer gatherings — simple to make yet impressive on the plate.
Caramelized Onion Smash Burgers
Caramelized Onion Smash Burgers
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Ingredients
Caramelized Onions
- 2 medium sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- Pinch of salt
Burgers
- 1 pound lean ground beef (about 93%)
- 1 teaspoon salt
- 1/2 tablespoon canola or vegetable oil (or any high heat oil)
- 1 tablespoon unsalted butter
- 4 slices sharp cheddar cheese (or your favorite)
- 4 St Pierre Brioche Burger Buns
- Leafy green lettuce, for serving
Garlic Herb Aioli
- 1/2 cup mayonnaise
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1 tablespoon chopped rosemary
- 2 garlic cloves, minced
- Freshly cracked black pepper, to taste
Instructions
Caramelized Onions
- Thinly slice the onions. Heat a large skillet over medium-low heat and add the butter. Once melted, add the onions with a pinch of salt. Cook, stirring often, for 20–30 minutes until deeply caramelized. To speed up the process, add a pinch of sugar while cooking. Make ahead and store in the fridge submerged in a little olive oil if desired.
Burgers
- Divide the beef into 4 equal portions and form into loose balls so they smash into round patties.
- Heat a large cast iron skillet or grill griddle over medium-high heat for at least 5–10 minutes until very hot.
- Brush the skillet with oil and add half the butter. Place a beef ball onto the hot surface and smash it down to about 1/2 inch thickness with a press, spatula, or mason jar. Season with salt and pepper. Cook 2–3 minutes, flip, season the other side, and cook 2 more minutes. Add cheese and let it melt for about 60 seconds.
- Remove the burgers from the heat. Spread aioli on the toasted buns, add lettuce, the burger, and top with caramelized onions. Serve immediately.
Garlic Herb Aioli
- Whisk together mayonnaise, basil, parsley, rosemary, minced garlic and a few cracks of black pepper until combined. Refrigerate if making ahead.
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