Smash Burger Recipe (With Onions and Jalapeños)

5 from 7 votes

My ultimate weeknight Smash Burger: crisp edges, melty cheese, shaved onions, fresh jalapeños that char, and tangy Pickled Okra Burger Sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: Double Burgers

Calories: 550kcal

Kitchen Scale Optional
Mandolin Slicer Optiona (but recommended)
Outdoor Flattop Griddle Blackstone, or Camp Chef, etc.
Large Cast Iron Skillet or Griddle Pan If using a stove top or conventional grill instead of a griddle.
Infrared Thermometer Optional (but recommended)
Parchment Paper Optional
Burger Press
Heavy Spatula

2 lbs. 80/20 Ground Beef Rolled into 2.5-oz balls. (Each burger uses two patties)
Kosher Salt
1 Onion Shaved as thin as possible.
2 Medium Jalapeños Shaved as thin as possible.
12 Slices American Cheese Preferably sliced from the deli, and not pre-packaged.
1 Batch Pickled Okra Burger Sauce See below
1 Batch Ultimate Homemade Hamburger Buns Split and toasted with butter - Optionally, use store-bought buns.

¼ Cup Mayonnaise
¼ Cup Ketchup
¼ Cup Mustard
2 Tablespoons Pickled Okra Finely Minced - Substitute Dill Pickles if desired.
2 Teaspoons Pickled Okra Brine
½ Teaspoon Distilled White Vinegar
Kosher Salt To Taste
Black Pepper To Taste

Add all ingredients to a small bowl, stirring to combine. Refrigerate until ready to use.

Using a kitchen scale, portion the ground beef into 2.5-oz balls (approx. ⅓ cup will get you close if you don't have a kitchen scale). Each burger will use two patties. Cover and refrigerate until ready to cook.
Using a mandolin slicer, slice the onion and jalapenos as thin as possible. Cover and reserve until ready to cook.
Preheat the griddle (or cast iron pan/griddle pan) to at least 425°F, with 550°F to 600°F being ideal if your cooking setup can handle it.
Pro Tip: When the griddle hits 350°F during preheating, toast the buns. Also, add the Pickled Okra Burger Sauce to the buns before cooking the burgers
Once the griddle is properly heated, add two balls of ground beef per burger, and immediately season with a generous pinch of kosher salt. Cover each ball with shaved onions and jalapeños, then use a stiff spatula or burger press (with a small square of parchment if needed), and quickly and firmly press into thin patties. Cook for 60 to 90 seconds on the first side.
Use a stiff spatula, scrape the burger patties off the griddle (or pan), and flip. Immediately cover one patty with both slices of American cheese per burger. Place the toasted, sauced top bun on the plain patty (no cheese), then set the bottom bun on top of the top bun to warm and steam slightly while the cheese melts, approximately 30 more seconds.
Move the bottom bun to your plate. Place the cheesy patty on it, then cap with the second patty and the warmed top bun. Serve immediately.

Smash Burger Pro Tips

Heat matters: Preheat to 450°F+ (hotter is better if your setup can hold it).
Cook fast: 60–90 seconds first side, then flip and finish just until the cheese melts.
Keep beef cold: Cold beef helps the patties brown better and stay juicy.
Scrape to flip: Use a thin metal spatula and scrape firmly under the patty to keep the crust intact.
Don’t overdo cook time: Lean beef or extra time = drier patties.
Not browning? Your surface isn’t hot enough—preheat longer and try again at 450°F+.