TOTAL 25 MIN

Caramelized onions and jalapeños take these double-stacked smash burgers to the next level. Inspired by Oklahoma onion burgers, paper-thin slices of onion are pressed directly into the flattened patties, which sandwich melty American cheese. We found that starting the onions first and then smashing the meat on top gave the onions time to brown and soften under the crispy-edged patties.

NutritionSortLoading...
Loading...

Burger Sauce

3 Tbsp. mayonnaise

1½ Tbsp. ketchup

1 tsp. Worcestershire sauce

½ tsp. black pepper

¼ tsp. garlic powder

¼ tsp. kosher salt

Select allAdd

SortLoading...
Loading...

Smash Burgers

1½ lb. high-quality 80% lean ground beef (see Note)

1 tsp. canola oil

1 large yellow onion, very thinly sliced (about 2 cups)

1 large jalapeño chile, very thinly sliced (about ½ cup)

1¼ tsp. kosher salt, divided

¾ tsp. black pepper, divided

4 American cheese slices

4 soft hamburger buns, split and toasted

Select allAdd

1. Make the burger sauce: Stir together all burger sauce ingredients in a small bowl. Cover and chill until ready to use.

2. Make the smash burgers: Divide beef into 8 (3-ounce) portions, and shape each portion into a loose ball; place on a parchment paper–lined baking sheet. Cover and chill while preparing grill.

3. Cut a 3-inch square of parchment paper; set aside. Preheat grill to high (450°F to 500°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on stove over high.) Drizzle skillet evenly with oil. Working in batches if needed, arrange onion slices in 8 small mounds (about ¼ cup each) on griddle, spacing at least 2 inches apart. Top onion mounds with jalapeño slices (about 1 tablespoon each), and sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper. Cook, undisturbed, until onions are beginning to brown, 30 seconds to 1 minute.

4. Place 1 meat ball on 1 onion mound. Top with parchment paper square, and press firmly to flatten using a sturdy spatula or burger press, forming a 4-inch-wide patty; remove parchment paper. Repeat process with remaining meat balls and onion mounds. Sprinkle smashed patties evenly with remaining ¾ teaspoon salt and remaining ½ teaspoon pepper. Cook, undisturbed, until patties begin to crisp around the edges, 2 to 3 minutes. Flip patties so that onion-jalapeño mixture is on top. Place 1 cheese slice on each of 4 patties. Continue to cook until patties are well browned and cheese is melted, 1 minute and 30 seconds to 2 minutes. Top each cheese-covered patty with a plain patty to create 4 double stacks.

5. Transfer each stack to a bottom bun. Spread about 1 tablespoon burger sauce on each top bun; place on top of patties. Serve immediately.

MAKE AHEAD

Burger sauce can be stored in an airtight container in the refrigerator for up to 1

NOTE

Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.