Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large yellow onion, thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil (plus more for the griddle if needed)
- 1/2 tsp kosher salt (divided)
- 1 lb (454 g) 80/20 ground beef
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 slices cheddar cheese
- 8 slices bacon, cooked crisp
- 4 brioche or potato buns, split
- 1/2 cup (120 g) mayonnaise
- 3 tbsp smoky BBQ sauce
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1 tbsp pickle brine (from jar)
- 12–16 dill pickle chips
Do This
- 1. Caramelize onions in butter + oil with a pinch of salt, 15–18 minutes over medium heat.
- 2. Stir together BBQ mayo: mayo + BBQ sauce + Dijon + smoked paprika + pickle brine.
- 3. Preheat griddle/cast iron to 450–500°F (very hot). Toast buns cut-side down, 1–2 minutes; set aside.
- 4. Divide beef into 8 balls (2 oz each). Season with salt and pepper right before cooking.
- 5. Smash on hot griddle (firm press 10 seconds). Cook 60–90 seconds until crispy edges; scrape and flip.
- 6. Add cheese; cook 45–60 seconds more until melted. Stack two patties per burger.
- 7. Build: bun + BBQ mayo + pickles + double patty + bacon + onions + top bun. Serve immediately.
Why You’ll Love This Recipe
- Classic BBQ vibes at home: smoky BBQ mayo, crisp bacon, melty cheddar, and pickles hit all the familiar notes.
- True smash-burger texture: thin patties on a screaming-hot surface create lacy, crispy edges and a juicy center.
- Big flavor, simple steps: everything is made from easy grocery-store ingredients with straightforward timing.
- Built for customization: swap sauces, cheeses, or pickles without changing the technique.
Grocery List
- Produce: 1 large yellow onion, dill pickle chips (12–16), optional: chives or parsley for garnish
- Dairy: unsalted butter, 4 slices cheddar cheese, brioche or potato buns (4)
- Meat: 1 lb (454 g) 80/20 ground beef, 8 slices bacon
- Pantry: vegetable oil, mayonnaise, smoky BBQ sauce, Dijon mustard, smoked paprika, kosher salt, black pepper, pickle brine (from jar)
Full Ingredients
Caramelized Onions
- 1 large yellow onion (about 12 oz / 340 g), halved and thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1/2 tsp kosher salt, divided (use 1/4 tsp to start; adjust at the end)
- 2 tbsp water, as needed (to deglaze if onions start sticking)
Smoky BBQ Mayo
- 1/2 cup (120 g) mayonnaise
- 3 tbsp smoky BBQ sauce
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1 tbsp pickle brine (from the pickle jar)
- 1/8 tsp black pepper
Burgers
- 1 lb (454 g) ground beef, 80/20 recommended
- 1 tsp kosher salt (for the patties)
- 1/2 tsp black pepper
- 1–2 tsp vegetable oil or beef tallow (only if your cooking surface is dry)
- 4 slices cheddar cheese
- 8 slices bacon, cooked until crisp
- 12–16 dill pickle chips (more to taste)
- 4 brioche or potato buns, split
Optional Add-Ons
- 1 tsp hot sauce (stir into the BBQ mayo)
- 1/2 tsp garlic powder (seasoning for patties)
- Thinly shredded iceberg lettuce (for extra crunch)
Step-by-Step Instructions
Step 1: Caramelize the onions
Heat a large skillet or your griddle over medium heat. Add 1 tbsp butter and 1 tbsp vegetable oil. Once melted and shimmering, add the sliced onion and 1/4 tsp kosher salt.
Cook for 15–18 minutes, stirring every 1–2 minutes. You’re aiming for deep golden-brown onions that are soft and jammy, not just lightly sautéed. If the onions start sticking or browning too quickly, splash in 1–2 tbsp water and scrape up the browned bits; lower the heat slightly. Taste and add the remaining 1/4 tsp salt if needed. Transfer onions to a bowl.
Step 2: Cook the bacon until crisp
If your bacon isn’t already cooked, cook 8 slices in a skillet over medium heat until crisp, about 8–12 minutes, turning occasionally. Drain on a paper towel–lined plate. You want it crisp so it stays snappy against the juicy patties and sauce.
Step 3: Mix the smoky BBQ mayo
In a small bowl, whisk together 1/2 cup mayonnaise, 3 tbsp BBQ sauce, 1 tsp Dijon, 1/2 tsp smoked paprika, 1 tbsp pickle brine, and 1/8 tsp black pepper. Cover and refrigerate until needed (or leave at cool room temperature while you cook).
Step 4: Preheat the griddle and toast the buns
Preheat a cast-iron skillet, flat-top, or griddle over high heat until it reaches 450–500°F. If you don’t have a surface thermometer, give it 5–7 minutes; it should be aggressively hot (a drop of water should dance and evaporate quickly).
Place the buns cut-side down on the dry hot surface and toast until golden, 1–2 minutes. Set aside. Toasting helps the buns resist the BBQ mayo and burger juices.
Step 5: Portion the beef and get ready to smash
Divide the ground beef into 8 equal balls (about 2 oz / 57 g each). Keep them loose; don’t over-pack. Cold beef is easier to smash cleanly, so keep portions chilled until you’re ready to cook.
Right before cooking, season the tops of the beef balls with some of the 1 tsp kosher salt and 1/2 tsp black pepper. (Seasoning too early can change the texture.)
Step 6: Smash and sear for crispy edges
If your surface looks dry, add 1–2 tsp oil and wipe into a thin film. Place 2–4 beef balls on the griddle (work in batches to avoid steaming).
Immediately smash each ball with a sturdy metal spatula, pressing hard for 10 seconds until very thin (about 1/4 inch). For best leverage, place a second spatula or a flat tool on top and press down. Let them cook undisturbed until the edges look lacy and deeply browned, 60–90 seconds.
Step 7: Flip, melt the cheddar, and stack
Use a sharp metal spatula to scrape under each patty (get all the browned crust) and flip. Immediately place 1 slice cheddar on 4 of the patties.
Cook another 45–60 seconds until the cheese is melted and the patties are cooked through. Target internal temperature is 160°F for ground beef. Stack one plain patty under one cheese-topped patty to make a double for each burger. Repeat with remaining patties.
Step 8: Assemble and serve
Spread 1–2 tbsp smoky BBQ mayo on the bottom bun (and a little on the top bun if you like). Add 3–4 pickle chips to the bottom bun. Set the double patty on top.
Add 2 slices bacon per burger, then a generous spoonful of caramelized onions. Cap with the top bun and serve immediately while the edges are crisp and the cheese is gooey.
Pro Tips
- Use 80/20 beef for the real smash-burger effect: lean beef won’t crisp as well and can taste dry.
- Smash once, then leave it alone: press firmly for 10 seconds, then don’t touch until it’s time to flip. That’s how you build the crust.
- Scrape hard on the flip: the browned bits are the flavor. A thin, sturdy metal spatula works best.
- Keep onions moving, but not constantly: stirring every minute or two lets them brown without burning.
- Toast the buns: it’s not optional if you want a burger that holds up to BBQ mayo and juices.
Variations
- Spicy BBQ ranch: swap the mayo for 1/2 cup ranch dressing and add 1–2 tsp hot sauce.
- Texas-style: add 1/4 cup crispy fried onions and use pepper jack instead of cheddar.
- Sweet-and-smoky: stir 1 tsp maple syrup into the BBQ mayo and use bread-and-butter pickles.
Storage & Make-Ahead
Best eaten fresh (smash burgers lose crispness as they sit). That said, you can make components ahead: caramelized onions keep in an airtight container in the refrigerator for up to 4 days and reheat well in a skillet over medium-low heat with a splash of water. BBQ mayo keeps refrigerated for up to 5 days. Cooked bacon keeps for up to 4 days refrigerated. For leftovers, store patties separately from buns and toppings; reheat patties on a skillet over medium-high heat for 1–2 minutes per side to re-crisp the edges.
Nutrition (per serving)
Approximate per 1 double-patty burger (with bun, cheddar, bacon, onions, pickles, BBQ mayo): 910 calories, 48 g protein, 62 g fat, 41 g carbs, 3 g fiber, 10 g sugar, 1750 mg sodium. Values vary by bun size, bacon thickness, and BBQ sauce brand.
