I crave a pan-seared patty that hits deep edges and a jammy top. I build layers that balance fat and texture: seared beef, melted cheddar, and sweet, caramelized onions that hold their shape.
My ingredients are simple: 1 lb ground beef, 1/2 cup bourbon, one thinly sliced onion, flour, salt and pepper, four brioche buns, mayonnaise, two cloves minced garlic, chopped fresh herbs, and oil for frying. I warm a cast iron skillet or griddle until it has a steady heat, brush it with oil and butter, and press beef balls to about 1/2 inch.
I cook fast—2 to 3 minutes per side—to get that lacy edge, then melt sharp cheddar for about 60 seconds. I toast the brioche, spread a herbed aioli, pile on jammy caramelized onions, and finish with crisp lettuce so each bite stays clean and rich.
For a similar twist on glazed toppings and bacon play, see my linked riff on a related recipe: bourbon-glazed bacon jam burgers.
Key Takeaways
- High heat makes the sear and thin edges that define great smash-style burgers.
- Use bourbon in the mix and jammed onions for a sweet, savory lift.
- Form quick rolling balls and press thin for fast, even cooking.
- Finish on toasted brioche with melted cheddar and a herbed mayo spread.
- Keep timing tight so the beef stays juicy and the onions stay crisp at the edges.
Crispy Onion Bourbon Smash Burger with Garlic Herb Aioli Drip
I rely on a hot iron surface to build deep browning and quick crust on each patty. I preheat a large cast iron skillet or a grill griddle over medium-high for 5 to 10 minutes until it radiates steady heat. Then I brush a thin film of canola oil, add a pat of butter, and get ready to work fast.
I keep the mix simple: 1 lb ground beef folded with 1/2 cup bourbon, a thinly sliced onion dredged lightly in flour, and seasoning of salt and pepper. I form loose balls, place one on the hot skillet, and use a burger press to smash to about 1/2 inch.
I season at contact, cook 2 to 3 minutes until edges lace and brown, flip, salt again, and cook 2 more minutes. I add sharp cheddar and let it melt about 60 seconds before lifting to toasted brioche and aioli.
Why this method works
- Massive heat retention: cast iron and iron skillets hold temperature so crust forms fast when cold beef hits the surface.
- Even pressure: a burger press keeps thickness uniform and prevents steaming, which helps the onions brown where they touch the skillet.
- Smart fat balance: canola oil raises smoke point while a touch of butter adds milk-solid browning for deeper flavor.
Ingredients, Tools, and Prep Notes for Smash Burgers That Crisp and Drip
I prep key components first to keep the hot surface working for me. This section lists what I measure, slice, and stage so each cook step runs without pause.
Beef and bourbon: forming balls for optimal smash and sear
I measure 1 lb ground beef and fold in 1/2 cup bourbon lightly. I divide the mix into four loose balls so they spread under the press and do not overwork the meat.
Onions and dredge: thin slices, flour, and that golden crunch
I slice one onion paper-thin and toss the slices in 1/2 cup flour seasoned with salt and pepper. The dredge keeps the onions crisp when they hit a slick of vegetable oil on the pan.
Garlic herb aioli: mayo, minced garlic, fresh herbs, and cracked black pepper
I whisk 1/2 cup mayonnaise with 2 cloves minced garlic, 1 tbsp chopped basil and parsley, and a pinch of freshly cracked black pepper. This quick garlic herb aioli or herb aioli sits chilled until assembly.
Buns, cheese, and gear: brioche burger buns, sharp cheddar, press, and an iron skillet
I set out four brioche burger halves, sharp cheddar, a cast iron skillet or griddle, canola oil, and a dab of butter. Heat the pan 5–10 minutes, brush with canola, then add butter before the beef balls go down.
- Prep lettuce leaves and unwrap cheese so builds go fast.
- Stage a press, a sturdy spatula, and a wire rack to keep crust intact while toasting the bun.
- Follow my quick checklist from my other recipes to avoid delays.
| Ingredient | Amount | Purpose |
|---|---|---|
| Ground beef | 1 lb | Base for patties; divides into 4 balls for even smash |
| Onions | 1, thinly sliced + 1/2 cup flour | Light dredge for golden crunch on the griddle |
| Mayonnaise + garlic | 1/2 cup mayo + 2 cloves | Whisk into garlic herb aioli for richness and lift |
| Brioche, cheddar, lettuce | 4 buns, cheese slices, few leaves | Toast, melt, and add cool texture to warm patties |
Step-by-Step: From Caramelized Onions to Smashed, Cheesy Perfection
I begin by sweating thin slices low and slow until they turn glossy and sweet. Melt a tablespoon of butter over medium-low and cook the slices with a pinch of salt for 20 to 30 minutes, stirring often. This yields jammy, caramelized onions that add real depth.
Preheat and prepare the pan
I heat a large cast iron skillet or a grill griddle over medium-high for 5 to 10 minutes until it radiates steady heat. Then I film the surface with canola oil and add a small pat of butter so the pan stays slick during the smash.
Smash, season, and quick cook
I form four loose balls from 1 lb ground beef. I place a ball on the hot skillet and press with a burger press to about 1/2 inch. I salt immediately, cook 2 to 3 minutes until the edges frill, flip, season the other side, and finish another 2 minutes so the centers keep their juices.
Melt and build
I crown each patty with sharp cheddar and let it melt for roughly 60 seconds.
I toast brioche halves on the skillet, spread garlic herb aioli, layer lettuce on the bottom bun, add the patty, and pile on the caramelized onions. For a related riff, see my bacon-bleu riff.
Conclusion
To finish, I sum up the routine that turns basic ingredients into consistent, diner-style results.
The core formula is simple: 1 lb ground beef, 1/2 cup bourbon, one thin onion, 1/2 cup flour, salt and pepper, four buns, 1/2 cup mayonnaise, 2 cloves garlic, 1 tbsp fresh herb, and vegetable oil. These small items make big flavor in my recipes.
Heat a cast iron skillet 5–10 minutes, press beef balls to 1/2 inch, cook 2–3 minutes per side, melt cheese quickly, and build on toasted brioche topped with caramelized onions.
I keep this short checklist in mind: preheat thoroughly, smash confidently, season at contact, move batches off the hottest zone as needed, and serve with crisp lettuce and extra onions. Try leftover aioli as a dip and tweak herbs or cheese next time.
Do this and you’ll get repeatable, top-tier smash burger results every time.
FAQ
Why does my smash method work best on a cast iron skillet or grill griddle?
I get the best sear when the surface is very hot and evenly heated. Cast iron and a heavy griddle hold heat well, so when I press the beef balls thin they form a deep crust quickly without overcooking the center. That rapid crust formation also helps lock in juices and gives the caramelized onions and melted sharp cheddar something to cling to.
How do I form the beef and bourbon balls for optimal smash and sear?
I loosely roll the ground beef into 3.5–4 ounce balls and keep them cold until cooking. I avoid overworking the meat so it stays tender. If you want a hint of flavor, add a splash of bourbon to the mix or brush it on the onions while sautéing, but don’t make the patties dense—loose balls smash better and sear faster.
What’s the best way to caramelize the onions so they’re jammy-sweet, not bitter?
I slice the onions thin, cook them in butter over medium-low heat, and stir occasionally for 20–30 minutes. If they start browning too fast, I lower the heat and add a teaspoon of water to deglaze. A pinch of salt helps draw out moisture and speeds the process without burning.
How do I get the fried onion dredge super golden and crispy?
I dust thin onion slices lightly in flour before frying and make sure the oil is hot—around 350°F. Work in small batches so the oil temperature doesn’t drop. Drain on paper towels and season right away. Crispy coating pairs well with the tender beef and melty cheese.
What’s in my garlic herb aioli and how do I keep it from tasting raw?
I mix mayonnaise with finely minced garlic, chopped parsley and chives, a squeeze of lemon, and cracked black pepper. To tame raw garlic, I either let the aioli rest in the fridge for 30 minutes or lightly toast the garlic in oil first. That softens the bite and layers flavor.
Which buns and cheese work best for building these stacked patties?
I prefer buttery brioche buns because they toast well and stand up to saucy components. Sharp cheddar melts nicely and adds tang that balances the sweet onions. Lightly butter and toast the buns in the same skillet for added flavor and structure.
How hot should I get the skillet and what oil should I use?
I preheat cast iron or a griddle until it’s smoking slightly, then add a high smoke point oil like canola or vegetable oil. That ensures quick contact sear and prevents sticking. Work quickly—smash, hold for a few seconds, then release the press and let the crust form.
How long do the patties take to cook after smashing and flipping?
Once I smash, the patties cook fast—about 1–2 minutes per side depending on thickness. After the flip, I add the cheese and let it melt for another 30–60 seconds. Total cook time is measured in minutes, not tens of minutes, so keep an eye on doneness.
Can I make parts of this ahead of time to speed up assembly?
Yes. I caramelize onions and prepare the aioli up to a day ahead. I also shape the beef into balls and keep them chilled until ready to cook. Toast the buns and fry the dredged onions just before serving for the best texture.
Any tips to prevent soggy buns when assembling a juicy sandwich?
I toast the brioche and spread a thin layer of aioli on both halves. Then I place lettuce or a thin slice of cheese under the bottom patty to act as a moisture barrier. Serve immediately so the bun stays crisp and the stack stays stable.
I Made Crispy Onion Bourbon Smash Burger with Garlic Herb Aioli Drip
- Total Time: 45
- Yield: 4 1x
Description
Crispy Onion Bourbon Smash Burger with Garlic Herb Aioli delivers restaurant-quality results with lacy-edged patties, jammy caramelized onions, and gourmet aioli. Crafted for discerning home chefs seeking professional burger techniques with bourbon-enhanced flavors.
Ingredients
1 lb ground beef
1/2 cup bourbon
1 large onion, thinly sliced
1/2 cup all-purpose flour
Salt and black pepper to taste
4 brioche burger buns
1/2 cup mayonnaise
2 cloves garlic, minced
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
4 slices sharp cheddar cheese
Butter lettuce leaves
Canola oil for cooking
2 tbsp butter
Instructions
1. Heat cast iron skillet or griddle over medium-high heat for 5-10 minutes until very hot
2. Slice onion paper-thin and toss with flour, salt, and pepper
3. Whisk mayonnaise with minced garlic, basil, parsley, and black pepper to make aioli
4. In separate pan, caramelize floured onions in butter over medium-low heat for 20-30 minutes until jammy
5. Lightly fold bourbon into ground beef and form into 4 loose balls
6. Brush hot skillet with canola oil and add pat of butter
7. Place beef ball on skillet and immediately smash to 1/2 inch thickness with burger press
8. Season with salt and cook 2-3 minutes until edges become lacy and brown
9. Flip patty, season other side, and cook 2 more minutes
10. Top with cheddar cheese and let melt for 60 seconds
11. Toast brioche buns in same skillet until golden
12. Spread garlic herb aioli on both bun halves
13. Assemble: bottom bun, lettuce, smashed patty with melted cheese, caramelized onions, top bun
14. Serve immediately while hot and crispy
Notes
Use high heat and work quickly for best sear and lacy edges
Don’t overwork the beef when forming balls – keep them loose for better texture
Calramelize onions low and slow for sweetest results
Toast buns for better structure and flavor
PIN THIS RECIPE: Save to your Pinterest boards for your gourmet collection!
FOLLOW CRENNRECIPES: For chef-tested recipes that deliver restaurant results every time.
- Prep Time: 15
- Cook Time: 30
- Category: elegant-entrees
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 650
- Sugar: 8g
- Sodium: 920mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg