Save to Pinterest Aged Cheddar Smash Burgers pile juicy beef patties with melty sharp cheddar and golden crispy onions on plush buns for a burger night that draws everyone to the table fast. The marriage of deeply caramelized onions and nutty aged cheddar makes every bite craveable—these burgers turn an ordinary week into something worth celebrating. Whether it is your first attempt or your fiftieth this is a showstopper that never fails to win smiles.
I first whipped these up for a birthday dinner and they vanished before I could sit down. Now when friends come over they always ask for these special burgers and the bowl of crispy onions never lasts long.
Ingredients
- Yellow onion: thinly sliced soaks up the buttermilk and fries to shattering crispness choose a medium to large onion that feels firm and heavy
- Buttermilk: clings to onion rings and breaks down sharpness use real cultured buttermilk for best flavor
- All purpose flour: forms the base of the crispy coating look for unbleached if possible for improved flavor
- Cornstarch: makes the onion coating extra light and crunchy make sure it’s fresh for maximum crisp effect
- Kosher salt: brings all the layers of flavor to life taste your salt first as some brands are saltier
- Black pepper: adds background warmth grind fresh for best bite
- Smoked paprika: brings a gentle smokiness to both onions and burgers try Spanish smoked paprika if you can find it
- Vegetable oil: for frying use a neutral flavor with a high smoke point such as sunflower or canola
- Ground beef: 80 20 blend is perfect for juicy burgers with crisp edges shop for fresh ground beef with rich color and no dark spots
- Brioche or potato buns: toast up golden and stand up to juicy patties check softness and skip any buns that feel dry
- Aged cheddar cheese slices: deliver punchy flavor and melt smoothly buy blocks and slice yourself if possible for best results
- Unsalted butter: for toasting buns ensures rich flavor use real butter only
- Mayonnaise Dijon mustard and ketchup: create a tangy creamy burger sauce use full fat mayo and your favorite Dijon
- Leaf lettuce and sliced pickles: both optional but they add fresh crunch and tang shop for crisp lettuce and pickles with a satisfying snap
Instructions
- Soak and Dredge the Onions:
- Layer sliced onions in a bowl and pour buttermilk over making sure every piece is coated Let them soak for ten minutes while you prep the dredging mixture to soften and flavor the onions
- Mix the Crispy Coating:
- In a large shallow bowl whisk together flour cornstarch kosher salt black pepper and smoked paprika This blend ensures your onions fry up golden light and flavorful
- Fry the Crispy Onions:
- Heat one inch of vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit Working in batches shake off excess buttermilk from the onions dredge in the flour mix and fry for two to three minutes per batch until deeply golden crisp Lay on paper towels to drain and set aside Keep them warm in a low oven if you wish
- Make the Burger Sauce:
- Stir together mayonnaise Dijon mustard and ketchup in a small bowl until creamy and unified This sauce ties all the flavors together and adds moisture to the burgers
- Portion and Season the Beef:
- Divide the ground beef into four even portions Shape each gently into a ball without pressing too firmly Sprinkle with kosher salt and black pepper for even seasoning
- Toast the Buns:
- Melt unsalted butter in a skillet or on a griddle set to medium Place each bun cut side down Toast until golden brown edges appear and the buns are fragrant about two to three minutes Transfer buns to a plate
- Cook the Smash Patties:
- Heat a cast iron skillet or sturdy griddle over high until almost smoking Add a beef ball and smash down with a sturdy spatula or burger press until half an inch thick Sear for two to three minutes to build a crisp crust Flip add a slice of aged cheddar and cook another one to two minutes until the cheese is melted and the patty is cooked through
- Assemble the Burgers:
- Spread a generous layer of sauce over each bun bottom Top with a hot cheddar burger a mound of crispy onions and fresh lettuce and pickles if you like Cap with the top bun and press very gently Serve while hot for the fullest flavor and texture
Save to Pinterest What sets these burgers apart is the duet of tangy aged cheddar and homemade crispy onions. The first time we made extra onions and the whole batch disappeared before dinner even started. If your family is like mine make double the onions.
Storage Tips
Store extra crispy onions in an airtight container lined with paper towels At room temperature they stay crunchy for a few hours and you can crisp them again in a low oven. Patties and buns are best enjoyed fresh but cooked beef patties will keep in the fridge up to two days. Reheat on a skillet until hot but avoid microwaving for best texture. Burger sauce saves well in the fridge for up to a week.
Ingredient Substitutions
Swap in plant based ground beef patties if your crowd prefers. Aged Gouda or Swiss melts into a delicious blanket over each burger if cheddar is not your thing. If buttermilk is not available use a cup of milk with a teaspoon of lemon juice stirred in and let stand ten minutes to thicken. For gluten free needs pick up your favorite gluten free flour blend for the onions and use sturdy gluten free buns.
Serving Suggestions
These burgers fit right in with classic crispy fries or a big bowl of kettle chips. If you want a lighter meal serve with a green salad tossed in a tangy vinaigrette. For a party touch cut each burger in half and arrange on a large board with extra crispy onions and a few pickles in the middle. They also pair well with amber ales and sturdy red wines.
Burger History and Context
The smash burger style is an American favorite rooted in the diner culture of the Midwest pressing beef on a hot griddle for extra browning and a juicy center. Aged cheddar and crispy onions are a nod to classic steakhouse flavors. This burger brings together nostalgia and a modern edge all in one perfectly messy bite.
Seasonal Adaptations
In summer try grilling outside with a heavy flat top if possible Toss thin slices of local sweet onions in season for the most flavorful crispy topping Use fresh garden lettuce or arugula for extra fresh crunch in spring
Helpful Recipe Notes
Use very cold ground beef for easier smashing and extra juicy burgers Do not crowd the pan when frying onions to keep them from steaming instead of crisping Let cheese melt fully before stacking for gooey results
Success Stories
One summer afternoon my cousin brought these to a family picnic and nobody believed the onion rings were made from scratch. Guests left with the recipe in their phone. If you have any tweaks or surprising wins with these burgers be sure to share I always pick up new ideas.
Freezer Meal Conversion
Fry up a double batch of crispy onions and freeze them on a tray before transferring to bags or containers so they are always on hand. Cooked patties also freeze well cooled and wrapped tightly. Reheat onions in a hot oven for a few minutes and burgers on the stove or grill. Assemble with fresh buns and toppings for a treat with hardly any effort.
Save to Pinterest Savor these smash burgers hot and fresh for their signature texture and flavor. It is always worth doubling the crispy onions for snacking.
Common Recipe Questions
- → How do I achieve the best crispy onions?
Soak thinly sliced onions in buttermilk, dredge in seasoned flour blend, and fry at 350°F for a golden, crunchy finish. Drain thoroughly to maintain crispiness.
- → What beef blend works best for smash burgers?
An 80/20 ground beef mix provides just the right fat content for juicy, flavorful patties and good browning on the griddle.
- → Can I use different cheese instead of aged cheddar?
Yes, aged Gouda or Swiss are tasty alternatives that melt well and complement the beef and crispy onions.
- → What is key to proper burger smashing?
Press beef balls firmly onto a hot skillet with a spatula for crisp, flavorful edges and optimal caramelization.
- → How can I make the buns extra flavorful?
Butter and toast buns cut side down until golden for enhanced texture and taste that supports all the fillings.