When it comes to burgers, I want mine smashed thin, loaded with melty cheese, and piled high with caramelized onions. This is my take on the ultimate cheesy smashburger —oozing with cheese, topped with balsamic grilled onions, and finished with the most flavorful burger sauce. It’s quick, easy, and perfect for summer grilling or a simple weeknight dinner.
If you’re craving a crispy, juicy homemade smashburger, this quick and easy cheesy smashburger recipe with grilled balsamic onions and the best burger sauce will hit the spot.
What Is a Smashburger? (And Why It’s So Popular)?
A smashburger is exactly what it sounds like: ground beef smashed thin into a hot skillet or griddle to get those crispy, golden edges we all love. Smashing locks in flavor and gives you that classic diner-style burger vibe. Then it’s layered with American cheese (or pepper jack for a kick), melty and gooey just the way we like it.
How to Make the Perfect Cheesy Smashburger?
Here’s how to get that signature crust and flavor:
- Smash your patty firmly and don’t move it for at least 90 seconds. This helps form a crispy crust.
- Want an extra punch of flavor? Spread a thin layer of mustard on the patty before flipping—it sizzles and caramelizes into the meat, creating a golden, savory crust.
- To melt your cheese perfectly, add a splash of water (about 1–2 tablespoons) to the skillet and cover it quickly to create steam. Let it melt for about 45 seconds.
What you’ll need for this Cheesy Smashburger?
We’re keeping things simple and delicious:
- Ground beef – Use 80/20 ground chuck for that perfect balance of fat and flavor.
- Cheese – I used a mix of American and Pepper Jack.
- Balsamic grilled onions – A total flavor bomb. (See notes below)
- Seasonings – Just salt and pepper. Let the beef shine.
- Mustard – For that crispy mustard crust.
- Burger sauce – A creamy combo of mayo, ketchup, mustard, dill relish, and smoked paprika.
Smashburger Topping Ideas?
Dress it up however you like! Here are some delicious smashburger toppings to try:
- lettuce
- tomato
- mushrooms
- jalapeños
- bacon
- crispy fried onions
- pickles
Tips for the Best Homemade Smashburger
- Use a hot cast iron skillet or griddle.
- Roll your beef into loose balls—don’t pack it too tight.
- Smash while the meat is cold for maximum crust.
- Don’t skip the burger sauce—it takes everything up a notch.
If you try my Cheesy Smashburger, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @cookwithci. Craving more burger inspo? Don’t miss my Asian Smashburger or the Ultimate Cali Smashburger with crispy onions and creamy burger sauce.
The BEST Cheesy Smashburger
Equipment
- Cast Iron Skillet
Ingredients
- 80/20 ground chuck
- Potato rolls
- American cheese
- Pepper Jack
- 2 tsp yellow mustard
- 1-2 tbsp unsalted butter
Burger sauce
- 1/4 cup mayo
- 3 tbsp ketchup
- 1 tbsp yellow mustard
- 2 tsp dill relish
- 1 tsp vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
For the grilled onions
- 1 yellow onion diced
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 2 tsp balsamic vinegar
- pinch of salt
- 1/4 tbsp water use as needed
Instructions
- Start by making the balsamic grilled onions. Melt butter in a pan over medium heat. Once it begins to bubble, add the diced onions, brown sugar, and a pinch of salt. Cook until the onions are fragrant and begin to soften. If they start sticking to the pan, deglaze with 1–2 tablespoons of water at a time. After about 5 minutes, pour in the balsamic vinegar and continue cooking until the onions are caramelized and the sauce is thickened.
- For the burgers sauce: Combine mayo, ketchup, mustard, relish, onion powder, garlic powder and smoked paprika. Mix until well combined. Season with salt and pepper, if desired. Taste and adjust to your liking if needed.
for the burger
- Bring ground beef to room temperature and form into balls placing them on separate pieces of parchment paper. Heat cast iron skillet or pan over medium high heat. Add in 1 tsp of oil and 1 tbsp of unsalted butter.
- Toast the buns for 2-3 minutes, until golden.
- Place a ground beef ball onto a hot pan and let it sit for 20 seconds before pressing it down firmly with a burger press. Remove the parchment paper and cook for 2-3 minutes. While cooking, season the exposed side with salt, pepper, and a drizzle of yellow mustard, if desired.
- Flip the burger, season the other side with salt and pepper, and cook for another 2 minutes. Add a slice of cheese, reduce the heat, then add a splash of water and cover to steam the cheese until melted—about 45 seconds. Repeat these steps if you're making a double cheeseburger.
- To assemble: Spread burger sauce on the bottom bun, then add one patty and a spoonful of grilled onions. Top with the second patty, another layer of onions, more sauce, and finish with the top bun. Serve with fries and enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
