Smash Burgers with Caramelized Onion and Old Bay Fries

There’s something magical about a burger with ultra-thin, crispy edges and a soft, melty center. These smash burgers deliver exactly that: ground beef formed into balls and pressed flat in a hot pan, creating lacy, browned edges that add incredible texture. Topped with white cheddar and sweet caramelized onion, then sandwiched in a toasted potato bun, every bite is a perfect balance of savory, tangy and rich.

On the side, crispy potato wedges seasoned with Old Bay and served with a homemade special sauce for dipping. The sauce-a simple mix of mayo, ketchup and mustard with a hint of Old Bay-ties everything together. Whether for a weeknight dinner or a casual gathering, this burger and fries combo is sure to impress.

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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

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 oven rack to top position and preheat 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 and 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 ground beef into two equal balls (four for 4 servings); 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 into very thin patties. Cook to desired doneness, 3-4 minutes per side. In the last 1-2 minutes, top patties with white cheddar and cover until melted. Remove from heat.
6. While patties cook, 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 cheese?

Yes, but white cheddar melts beautifully and complements the caramelized onion. Try provolone or Monterey Jack for a similar effect.

How do I prevent the patties from shrinking?

Press them very thin-about ¼ inch-so they cook quickly and stay flat. Also, don’t overwork the meat.

Can I make the special sauce ahead?

Absolutely! Mix it up to 3 days in advance and refrigerate in an airtight container.