Easy Smash Burger Sliders With Grilled Onions Recipe (2024)

FAQs

What kind of onion for smashburger? ›

Here's what you need: Ground Beef: 1.5 pounds 80/20 ground beef, the fat is what is needed to cook the onions and keep the burger moist. 2 White Onions: sliced thinly- I add salt to the sliced onions and squeeze them to remove the moisture.

Seasonings – I like to use a combination of salt, pepper, paprika, Worcestershire, and Tabasco sauce. In addition, finely minced bacon makes it into my best smash burger recipe. Cheese – American cheese is used for the smash burger. Buns – Classically, potato buns are used, but I prefer brioche buns.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done.

Heat the olive oil in a frying pan, add the onion and cook for 5 minutes until softened and starting to turn golden. Set aside. In a bowl, combine the beef mince with the herbs and the egg. Season, add the onions and mix well.

Not doing this actually makes it way easier. The beef should be cold, straight from the fridge. There's no need to bring this to room temperature like you would, say, a steak. You don't need a smash burger press.

Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now. Continue to cook until patties are cooked to desired doneness—about 30 seconds longer for medium-rare.

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.

In-N-Out places its burger patties on the flat-top griddle then spreads about a teaspoon or two of yellow mustard on the uncooked side just before flipping. The mustard caramelizes on the griddle, softening that piquant quality mustard can have, and creating an even crispier crust as the burger patties get smashed.

Mix the ½ cup full-fat mayonnaise, 1 tablespoon dijon mustard, 2 teaspoons ketchup, 1 teaspoon kosher dill pickle brine, and ⅛ teaspoon cayenne pepper in a small bowl until combined. Taste and season with Salt and black pepper.

Do you use oil or butter for smash burgers? ›

Use softened unsalted butter for the best results. Ground Beef: I use a blend of ground beef for these smash burger patties. Chuck, sirloin, and ground round come together to form the best bite.

Why are my sliders soggy on the bottom? Your sliders are probably soggy because the sauce soaked into the buns. To avoid this problem, we toast the bottom buns in the oven for a few minutes. This helps to keep the bottom bun sturdy and avoid that soggy bottom.

3 sliders per serving is generally recognised as the norm, though any amount can be consumed. Many restaurants & fast food outlets serve sliders whether it is as a snack to partner up with a chilled beer, or as a collection to enjoy as the main event.

While there are various types of onions to choose from, sweet onions emerge as the clear winner, bringing a pleasant bite that perfectly complements the savory elements of your patty, the tanginess of the condiments, and the softness of the bun.

To cut an onion for burger toppings, start by cutting off the top and bottom of the onion. Then, peel off the outer skin. Slice the onion in half from top to bottom, and lay each half flat on the cutting board. Finally, make horizontal cuts across each half, creating thin slices or half-moons.

The boldest onions of the bunch, white onions are very pungent with a strong onion flavor. They're also nice and crunchy in texture, which makes them some of the best onions for burgers. Because of their sharp taste when raw, it's best to use white onions cooked. White onions are ideal for frying.