Herb-Infused Smash Burger with Aioli

Growing up, my burgers always turned out like thick, round meatballs on a bun. That’s how my mom made them – carefully shaped patties that puffed up in the middle. Even at backyard cookouts, everyone seemed to follow this same method, proud of their towering burger creations.

Then I learned about smash burgers, and it completely changed my burger game. Instead of handling the meat with gentle care, you actually press it down flat on a screaming hot griddle. The result? A burger with crispy, browned edges and a juicy center that puts those puffy patties to shame. Add some homemade aioli, and you’ve got the kind of burger that makes people forget about fancy toppings.

What Kind of Ground Beef Should I Use?

For smash burgers, the type of ground beef you choose plays a big role in how your burgers turn out. While this recipe calls for 93% lean beef, you might actually want to consider using a slightly higher fat content – around 80/20 (meaning 80% lean meat, 20% fat) – for the best smash burger experience. The extra fat helps create those crispy, lacy edges that smash burgers are famous for. If you’re grinding your own meat, chuck is a great choice, or you can ask your butcher for a custom blend of chuck and sirloin. Just make sure your beef is well-chilled before cooking, as this helps create better browning and prevents the patties from sticking to your spatula when you smash them.

Options for Substitutions

This smash burger recipe is pretty adaptable – here’s what you can swap out if needed:

• Ground beef: While 93% lean beef works great, you can use 80/20 ground beef for a juicier burger. Ground turkey or chicken can work too, but they’ll need extra seasoning and won’t get that classic crispy crust.
• Sweet onions: Regular yellow or red onions work just fine here. White onions are good too, though they’re a bit sharper in taste.
• Brioche buns: Any soft burger bun will do the job – potato rolls, regular sesame seed buns, or even English muffins can work in a pinch.
• Sharp cheddar: Feel free to use any melty cheese you like – American, Swiss, provolone, or pepper jack are all good options.
• Aioli herbs: For the aioli, you can mix and match herbs based on what you have. Dried herbs work too – just use 1/3 of the amount called for fresh herbs.
• Canola oil: Any neutral, high-heat oil works here – vegetable, grapeseed, or even avocado oil are good substitutes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making smash burgers is not getting your pan or griddle hot enough – you need screaming hot temperatures to achieve that perfect golden-brown crust, so let your cooking surface heat up for at least 5 minutes before starting. Another common error is pressing the patties multiple times while cooking; you should smash each burger only once, right at the beginning when the meat hits the hot surface, then leave it alone until it’s time to flip. To ensure the juiciest results, avoid overworking the meat when forming your balls – loosely shape them and don’t pack them tightly, as this can make your burgers tough. For the aioli, make sure to finely mince the garlic and herbs to avoid any large chunks that could overwhelm a single bite, and let it rest for at least 30 minutes before serving to allow the flavors to properly blend together.

What to Serve With Smash Burgers?

When it comes to serving smash burgers, you can’t go wrong with classic burger sides that complement that crispy, beefy patty! French fries are the obvious choice – either regular or sweet potato fries will work great with the garlicky aioli for dipping. If you want to keep things simple, a handful of kettle-cooked potato chips adds the perfect salty crunch. For a fresher option, try a simple coleslaw or a quick pickle situation – the tanginess helps cut through the richness of the burger and aioli. And if you’re feeding a crowd, setting up a DIY toppings bar with extra lettuce, sliced tomatoes, and pickled jalapeños lets everyone customize their burger just the way they like it.

Storage Instructions

Keep Fresh: If you’ve got leftover cooked smash burgers, wrap them well and keep them in the fridge for up to 3 days. Store the aioli separately in an airtight container in the refrigerator, where it’ll stay good for up to 5 days. Keep any unused burger buns at room temperature in their original packaging.

Prep Ahead: You can make the herb aioli a day or two in advance – it actually tastes even better after the flavors have had time to mingle! The onions can also be caramelized ahead of time and stored in the fridge for up to 4 days. For the best results though, I’d recommend forming and cooking the burger patties right before serving.

Warm Up: To enjoy leftover burgers, warm the patties in a skillet over medium heat for about 2-3 minutes per side until heated through. You can also give the buns a quick toast in the pan. Avoid microwaving if possible, as this can make the meat tough and the buns soggy.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 130-150 g
• Fat: 130-150 g
• Carbohydrates: 150-170 g

Ingredients

For the caramelized onions:

• 2 medium sweet onions, thinly sliced
• 4 tbsp unsalted butter
• Pinch salt

For the burgers:

• 1 lb lean ground beef (93% preferred)
• 1 tsp salt
• 1/2 tbsp canola, vegetable, or high heat oil
• 1 tbsp unsalted butter
• 4 slices sharp cheddar or any preferred cheese
• 4 st pierre brioche burger buns
• Leafy greens, for serving
• Freshly cracked black pepper

For the herbed aioli:

• 1/2 cup mayonnaise
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 tbsp finely chopped rosemary
• 2 cloves garlic, minced

Step 1: Caramelize the Onions

• 2 medium sweet onions, thinly sliced
• 4 tbsp unsalted butter
• pinch salt

Thinly slice the sweet onions.

Heat a large skillet over medium-low heat and add the butter.

Once the butter melts, add in the sliced onions along with a healthy pinch of salt.

Stir everything together, then cook, stirring often, for 20 to 30 minutes, until the onions are deeply caramelized.

If you want to speed things up, you can add a pinch of sugar, but I really enjoy the rich, slow-caramelized flavor.

You can prepare these ahead and store in the fridge with a bit of olive oil on top.