Crispy Smashed Burgers with Caramelized Onions and Old Bay Fries

These smashed burgers are all about texture. By pressing ground beef balls into thin patties in a hot pan, you get crispy, craggy edges that are irresistible. Topped with melted white cheddar and sweet caramelized onions, each bite is a perfect balance of savory and sweet.

The homemade special sauce-a blend of mayo, ketchup and mustard with a hint of Old Bay-adds a tangy kick that pairs beautifully with the seasoned fries. This recipe is simple enough for a weeknight but impressive enough for guests.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a drizzle of oil and half the Old Bay Seasoning. Season lightly with salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, heat a large drizzle of oil in a medium nonstick pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar and a splash of water; cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl.
4. In a second small bowl, combine mayonnaise, ketchup, mustard and remaining Old Bay Seasoning to taste. Set aside. Form beef into two equal balls; season all over with salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add beef balls. Firmly flatten each with a spatula to create very thin patties. Cook until desired doneness, 3-4 minutes per side. In the last 1-2 minutes, top patties with cheddar; cover pan until cheese melts. Remove from heat.
6. Halve and toast buns. Divide buns between plates and fill with patties, caramelized onion and half the special sauce. Serve fries on the side with remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute white cheddar with provolone, Monterey Jack or any good melting cheese.

How do I prevent the patties from sticking?

Make sure the pan is hot and well-oiled before adding the beef. Use a sturdy spatula to press down firmly.

Can I make the fries ahead of time?

Fries are best fresh, but you can reheat them in a 400°F oven for a few minutes to crisp them up.