Crispy-Edged Smashburgers with Melty Cheese & Caramelised Onion Jam

Name: Crispy-Edged Smashburgers with Melty Cheese & Caramelised Onion Jam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 600g ground beef (80% lean, 20% fat) (Use 80/20 blend for best juiciness. If unavailable, 85/15 works—just add 1 tsp oil when cooking.); 4 brioche buns (Soft and slightly sweet. Substitute potato rolls or regular hamburger buns if needed.); 4 cheddar cheese slices (Mild or sharp both work. Swap with American for extra meltiness.); 1 medium (about 200g) yellow onion (Sliced thin. Sweet onion like Vidalia works too.); 30g (2 tbsp) unsalted butter; 2 tbsp vegetable oil (High smoke point. Can use canola or avocado oil.); 1½ tsp total, divided kosher salt; ½ tsp, freshly ground black pepper

Juicy, thin-beef patties smashed to golden crisp perfection, stacked on soft brioche with gooey cheddar and sweet-savory onion jam—like diner magic made easy. This recipe assumes you're using ground beef (80/20 blend) and have a basic skillet or griddle; we’ll keep it simple, satisfying, and totally doable for your first time.

40 mineasyServes 4American

Ingredients

Method

01
Slice the onion as thin as possible—use a sharp knife or mandoline if you have one.
02
Melt 15g (1 tbsp) butter in a large skillet or griddle over medium heat (175°C / 350°F). Add onions and ¼ tsp salt.
Tip · Butter adds rich flavor, and salt helps draw out moisture so the onions soften and sweeten.
03
Cook onions, stirring every few minutes, for 18–22 minutes until deeply golden brown and jammy.
Tip · Low and slow is key—this builds sweet, caramelised depth without burning.
04
While onions cook, shape the beef: divide into 4 loose balls (about 150g each). Do not pack tightly.
Tip · Loose balls smash easier and stay tender—overpacking makes dense burgers.
05
Heat a clean skillet or griddle over high heat (220°C / 425°F) until a few drops of water dance and evaporate quickly.
Tip · High heat is essential for that crisp, lacy edge when you smash the beef.
06
Add 1 tbsp oil to the hot surface. Place one beef ball on the skillet.
07
Immediately press down firmly with a flat spatula to flatten into a thin patty (about 10–12cm wide).
Tip · Smashing creates maximum surface contact for crispy browning—press once, don’t keep pressing!
08
Sprinkle the top with a pinch of salt and pepper. Cook 2–3 minutes until edges are dark golden and crisp.
Tip · Let it sear undisturbed—this builds flavor and makes flipping easier.
09
Slide spatula under patty, flip, and cook 60–90 seconds until cooked through.
Tip · The second side cooks fast—look for no pink in the center and firm-but-bouncy feel.
10
Top with a cheese slice, reduce heat to medium (165°C / 325°F), and cover for 30 seconds to melt.
11
Transfer to a bun. Repeat with remaining beef, oil, and cheese, cleaning the pan lightly between batches if needed.
Tip · Cook one or two at a time to avoid crowding and steaming—patience pays off!
12
Spread remaining 15g (1 tbsp) butter in a clean pan over medium heat (175°C / 350°F). Toast the buns cut-side down until golden, about 1–2 minutes.
Tip · Butter-toasted buns add richness and keep from getting soggy.
13
Layer each burger: bottom bun, cheese-beef patty, a generous spoon of onion jam, then top bun.

#burger#beef#quick#weeknight#comfort food#beginner-friendly