Cheesy Onion Smash Burgers (2024)

Short rib burgers?! Yes, please! Today we’re prepping for summer with a Cheesy Onion Smash Burger Recipe that will rival your favorite burger joint. Short rib patties with sliced onions smashed on top made the perfect cornerstone for this great recipe. Then I added some spicy pepper jam to my toasted buns and topped it all with some bacon. Delicious is an understatement. Let me tell you how it all went down.

How to Make Cheesy Onion Smash Burgers

Get ready for the best smash burger recipe ever. Short rib patties with smashed onions make for the perfect juicy burger.

Ingredients

Burger Patty:

• 2 lbs of Short Rib cubed or already ground
• 1/2 of a White Onions Finely Sliced
• 1 tsp of Kosher Salt
• 1 tsp of Black Pepper
• 1 tsp of Garlic Powder

Toppings:

• 6 Slices of Bacon cut in half
• 6 Slices of American Cheese
• 2 tbsp of Spicy Pepper Jam
• 2 tbsp of Mayonnaise
• Burger Buns toasted

Prep the Meat for Homemade Smash Burgers

(If grinding your own meat, start here): Cube up your short rib meat and then place in a bowl into the freezer for 15 minutes. Keep your meat cold as much as possible in order to prevent contamination. Set up your meat grinder to a medium size grind, and when ready, pull the short rib out of the freezer. It should be cold and firm, but not frozen. If it is frozen, then let it thaw till it is firm.

Add your meat to the grinder hopper and carefully push it in. Place a cold bowl at the end of the grinder for the meat to fall into. Now, throw it back into the grinder for a second grind. This will help to get it finer and less gritty. Once it is ground the second time, place the meat in a bowl and add to your freezer for 20 minutes.

For more meat grinder recipes, check out Steakhouse Smash Burgers and Elvis Smash Burger.

Preheat Your Grill

(If you are not grinding your meat, start here:): Preheat your fire to a medium-high heat (around 375-400F). Add a cast iron pan or plancha over the fire about 2 minutes before cooking.

Now, add your bacon to the skillet and cook until it is done to your liking. Once done, pull it off and set aside, and drain the bacon grease. If you prefer a toasted bun, melt a tablespoon of butter into the pan and put each soft hamburger bun face-down in the pan. Let them sizzle until they are toasted with crisp edges, then set them aside.

Cook the Burgers

Pull the ground meat out of the fridge and let thaw for a minute if needed. Grab a handful of meat (around 1/4 lbs… ish) and gently roll it into a ball, then place it on a baking sheet, plate, or other room temperature surface. Repeat this for 6-8 beef balls or until you’re out of meat, placing the balls of ground beef on a sanitary surface as they wait. Add the burger balls to the skillet, top each with a small handful of sliced onions, then season with salt, pepper and garlic powder.

As the meat sizzles in the hot pan, get out a small piece of parchment paper and a larger metal spatula or burger smasher. Place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” into a thin patty on the cast iron skillet.

Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each delicious burger off and rest for 3-4 minutes.

Build Your Burgers

Now let’s start assembling the burgers. Spread the spicy pepper jam on the base hamburger bun to add lots of flavor, then add a single or double patty burger on top of each smashed burger. A brioche bun or a potato bun are both great options for a good smash burger. Next, add the bacon slices and then mayo to the top bun. Serve and enjoy!

For other fun sandwich recipes, check out BBQ Steak Sandwich, Cheese Stuffed Choripan and Crispy Korean Pork Belly Sandwiches.

FAQ: Cheesy Onion Smash Burger

Why did you run the short rib through the grinder twice?

Like any burger, the meat for the patty is the cornerstone. By cubing the meat and running it though the grinder twice I obtain a finer grind and ensure a less gritty burger.

Why did you put the patties for the Cheesy Onion Smash Burgers into the freezer?

First, it helps the patty stay intact when you cook it.

Secondly, and more importantly, it slows and prevents the spread of any possible bacteria within the meat. If meat is contaminated while you’re grinding it, the bacteria will spread throughout all the ground meat. This makes it much more difficult and unlikely that it will all get cooked out. If the meat is cold when you grind it, the bacteria is more likely to stay localized. For more information on this, you can check out what the USDA has to say.

For more delicious recipes, check out my second cookbookFlavor X Fireor my first cookbookFood X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.