Smashed Cheddar Burgers with Old Bay Fries and Special Sauce

These smashed burgers are all about texture-ultra-thin patties with lacy, crispy edges that form when you press seasoned beef into a hot pan. Topped with gooey white cheddar, caramelized onions and a tangy special sauce, they’re sandwiched in soft potato buns for the ultimate handheld meal.

On the side, crispy potato wedges tossed with Old Bay seasoning add a spicy, savory crunch. The same special sauce doubles as a dip for the fries, tying everything together. Perfect for a weeknight dinner that feels like a treat.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 potato wedges on a baking sheet 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 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 sliced onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in 1 teaspoon sugar and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl.
4. In another small bowl, combine mayonnaise, ketchup, mustard and remaining Old Bay seasoning to taste. Set aside. Form ground beef 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 over medium-high heat. Once hot, add beef balls. Firmly flatten each ball with a spatula to create very thin patties (be careful of splattering). Cook until desired doneness, 3-4 minutes per side. In the last 1-2 minutes, top patties with white cheddar; cover pan to melt cheese. Remove from heat.
6. While patties cook, halve and toast potato buns. Divide buns between plates and fill with patties, caramelized onion and half the special sauce. Serve with Old Bay fries on the side and remaining special sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute white cheddar with American, provolone or your favorite 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 metal spatula to press and flip.

Can I make the special sauce ahead?

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