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

Name: I Made Crispy Onion Bourbon Smash Burger with Garlic Herb Aioli Drip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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

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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