Crispy Smashed Burgers with White Cheddar, Caramelized Onion and Old Bay Fries

Forget everything you know about thick, juicy burgers-these smashed beauties are all about texture. By pressing seasoned ground beef into super-thin patties in a hot pan, you get lacy, crispy edges that shatter with every bite. Topped with gooey white cheddar, sweet caramelized onion and a tangy special sauce, all cradled in a soft potato bun, this is the burger you’ll crave on repeat.

On the side, crispy roasted potato wedges get a kick from Old Bay seasoning, making them the perfect partner for dipping in extra special sauce. Whether it’s game day, a casual dinner or just because, these smashed burgers deliver big flavor with minimal fuss.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 ounce 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Halve, peel and thinly slice the onion.
2. On a baking sheet, toss potato wedges with a drizzle of oil and half the Old Bay seasoning. Season lightly with salt and pepper (the seasoning already contains salt). Roast on the top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 teaspoon 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 and set aside.
4. In another small bowl, combine mayonnaise, ketchup, Dijon mustard and as much remaining Old Bay seasoning as you like. Set the special sauce aside.
5. Form ground beef into 2 equal balls (4 balls for 4 servings). Season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the beef balls and firmly flatten each with a spatula to create very thin patties (be careful of splattering oil). Cook until desired doneness, 3-4 minutes per side. In the last 1-2 minutes, top each patty with shredded white cheddar and cover the pan to melt the cheese. Remove from heat.
6. While patties cook, halve the potato buns and toast them. Divide buns between plates and fill with patties, caramelized onion and half the special sauce. Serve with Old Bay roasted potato wedges and the remaining special sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of white cheddar?

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

Can I make the special sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator.

How do I keep the patties from sticking to the spatula?

Lightly oil the spatula or use a piece of parchment paper between the spatula and the beef to prevent sticking.