Crispy Smashed Pork Burgers with Old Bay Fries and Special Sauce

Get ready for a burger experience that’s all about texture. These smashed pork burgers are pressed thin in a hot pan, creating crispy, craggy edges that are incredibly satisfying. Topped with gooey white cheddar, sweet caramelized onion and a tangy special sauce, they’re sandwiched between soft potato buns. On the side, crispy Old Bay seasoned fries complete the meal.

The secret to the perfect smash is simple: form the ground pork into balls, then press them flat with a spatula in a hot, oiled pan. Don’t worry about perfect roundness-the irregular edges get extra crispy. This recipe is all about big flavor and fun, hands-on cooking.

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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

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView 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. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry the produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion.
2. On a baking sheet, toss the potato wedges with a drizzle of oil and half the Old Bay seasoning. Season lightly with salt and pepper (the seasoning already contains salt and pepper). Roast on the top rack until browned and crispy, 20-25 minutes.
3. While the potatoes roast, heat a large drizzle of oil in a medium nonstick pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in 1 teaspoon sugar and a splash of water; cook until the onion is 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 the mayonnaise, ketchup, Dijon mustard and as much of the remaining Old Bay seasoning as you like. Set aside. Form the ground pork into 2 equal balls (4 balls for 4 servings). Season all over with salt and pepper.
5. Heat a drizzle of oil in the same pan used for the onion over medium-high heat. Once hot, add the pork balls. Firmly flatten each ball with a spatula to create very thin patties (be careful of splattering oil). Cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes, top each patty with shredded cheddar and cover the pan to melt the cheese. Remove from heat.
6. While the patties cook, halve and toast the potato buns. Divide the buns among plates and fill with the patties, caramelized onion and half the special sauce. Serve the burgers with the Old Bay fries and the remaining special sauce for dipping. (Note: Ground pork is fully cooked when it reaches an internal temperature of 160°F.)

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute white cheddar with provolone, Swiss or even pepper jack for a spicy kick.

Can I make these burgers in advance?

The patties are best cooked fresh, but you can prepare the caramelized onion and special sauce up to a day ahead and refrigerate.

What can I use instead of potato buns?

Any soft burger bun or brioche bun works well. You can also use lettuce wraps for a low-carb option.