Smash burgers are everywhere these days, and for good reason: they’re a crowd-pleasing classic with tons of flavor and are easy to make for a group. This is one of our favorite “leveled-up” homestyle versions of smash burgers — it’s a no-fuss recipe great for backyard parties as well as weeknight meals, so you may end up throwing it in your rotation once you try.

Quality beef makes a difference here, especially since the onions and peppers are cooked underneath the meat, which adds its juice and richness to the toppings as they soften, making the veggies extra tasty.

Smash Burgers 

  • 1 1/2 pounds high-quality ground beef 
  • Small splash of cooking oil
  • 1 large onion, thinly sliced (about 2 cups)
  • 1-3 jalapeño or other pepper of choice, thinly sliced (about 1/2 cup)
  • 1 1/4 teaspoons kosher salt, divided
  • Generous freshly ground black pepper, about 3/4 t.
  • 4 slices of cheese — American is a classic for its melting qualities, or keep it classic Oregon with your favorite Tillamook 
  • 4 hamburger buns, split and toasted — use brioche or pretzel buns to shake it up!

Not Very Secret Sauce

  • 3 T. mayonnaise
  • 1 1/2 T. ketchup
  • 1 t. Worcestershire sauce
  • 1/2 t. black pepper
  • 1/4 t. garlic powder
  • 1/4 t. kosher salt

1. Make sauce, if using: combine all ingredients and let flavors “marry” while you cook.

2. If you’re starting with bulk beef, divide into eight three-ounce balls. Place a large cast-iron pan on a grill and heat to high heat (450-500 degrees F) or just preheat a skilled on a stovetop to high.

3. Add splash of oil to pan and arrange onions in eight small piles (around 1/4 c. each). Add peppers and sprinkle evenly with salt and pepper to taste, about 1/2 t. salt and 1/4 t. pepper. Leave 2″ between every pile. If your pan is not large enough to accommodate all eight, make these in two rounds, or, use two skillets instead. Cook without moving until just starting to color (about a minute).

4. Place portioned beef balls on onion-pepper piles and flatten firmly — you may find a small piece of parchment paper very helpful for this step, or try using a well-greased, wide spatula to help keep meat from sticking. Sprinkle evenly with salt and pepper to taste, about 3/4 t. salt and 1/2 t. pepper. Cook until patties start to crisp up at edges (around 3 minutes).

5. Flip burgers carefully, keeping onion-pepper mix on top. Place a cheese slice atop half the burgers (four of them) and continue to cook until cheese is melted and burgers are well browned. Top double-stacked burgers on buns and add top buns generously slathered with sauce. Serve with side of choice: chips, oven fries, slaw or potato salad are always winners.

Adapted from Food & Wine.

Switch it up: try with Umpqua Valley lamb, ground elk or our ground beef with bacon!