Cheesy Onion Smash Burgers

4.20 from 5 votes

Today we’re prepping for summer with Cheesy Onion Smash Burgers. Short rib patties with onions smashed for the perfect burger recipe.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

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

Instructions

Grind the meat

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 is 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.
Once the meat is ground, 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.

Prep the fire

Preheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or plancha over the fire about 2 minutes before cooking.

Grill the smashburgers

First, add you’re bacon to the skillet and cook until they are done to your liking.
Once done, pull them off and set aside.
Next, add your burger burgers and let crisp up for 1 minute. Once done, pull off and set aside.
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. Repeat this for 6-8 balls or until your out of meat.
Add the ground meat 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, get out a small piece of parchment paper and a larger spatula/burger smasher.
Place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the 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 burger off and rest.

Build the burger & Serve

Now let’s start building the burger. Add the spicy pepper jam to the base burger bun and then add a single or double patty burger on top.
Next, add the bacon slices and then mayo to the top bun. Serve and enjoy!

Video

Notes

The trick to grinding your own meat is keeping everything chilled for safety and ease. Store the meat in the fridge up until you are ready to grind. If possible, also store the meat grinding attachments in the fridge too.

Nutrition