Smashed Beef Burgers with Caramelized Shallots and Garlic Mayo
These restaurant-style smashburgers feature thin, crispy-edged beef patties cooked directly on caramelized shallots, garlic, and fresh thyme for maximum flavor. The technique creates incredibly juicy burgers with a perfect crust, while the homemade garlic mayonnaise and double-stacked patties make each bite indulgent. Perfect for weekend grilling or when you want to your burger game beyond the ordinary.
Ingredients
- 2 pounds Ground Beef, 93% lean or leaner
- 4 tablespoons butter
- 1 cup shallots, thinly slicedyellow onion1:1
More common ingredient
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 8 slices American cheese
- ½ cup Japanese-style mayonnaiseregular mayonnaise1:1
Same flavor profile
- 1 teaspoon granulated onion
- 1 teaspoon garlic powder
- 4 hamburger buns, split, toasted
- 1 cup lettuce, shredded
- Pickled Vegetables(optional)
Instructions
- 1
Heat griddle or large cast-iron skillet over medium heat until hot
- 2
Divide beef evenly into eight portions and lightly shape into loose balls
- 3
Season beef balls with salt and pepper as desired
- 4
Place half of balls on griddle and cook until bottoms are browned and crispy
- 5
Place butter, shallots, minced garlic and thyme next to each ball
- 6
Turn balls onto shallot mixture, smashing into thin patties with spatula or burger press
- 7
Cook until instant-read thermometer inserted horizontally into center registers 160°F
- 8
Remove from griddle and keep warm
- 9
Repeat with remaining beef
- 10
Top patties with cheese slices and stack 2 patties together
- 11
Combine mayonnaise, granulated onion and garlic powder in small bowl
- 12
Spread garlic mayonnaise on buns
- 13
Place lettuce on bottom buns, top with double patties, pickled vegetables if desired, and top halves of buns
Tips
Use a spatula or burger press to smash the patties thin for maximum crispy edges and faster cooking.
Keep cooked patties warm while preparing the second batch to ensure everything stays hot for serving.
Toast the buns for better texture and to prevent the garlic mayonnaise from making them soggy.
Good to Know
Cooked burgers should be consumed immediately for best quality. Assembled burgers can be wrapped and refrigerated for up to 2 hours.
Beef can be portioned into balls up to 4 hours ahead. Garlic mayonnaise can be prepared up to 2 days in advance and refrigerated.
Serve immediately while hot with crispy fries or onion rings. Provide extra napkins as these are juicy burgers.
Common Mistakes
Don't press patties before adding to griddle to avoid tough burgers
Avoid moving patties too early to prevent breaking apart the crispy crust
Don't skip the thermometer check to ensure food safety
Substitutions
Same flavor profile
More common ingredient
FAQ
Can I make these on a regular grill instead of a griddle?
A flat griddle or cast-iron skillet works best for the smashing technique and even cooking. Regular grill grates won't provide the same results.
What if I don't have Japanese-style mayonnaise?
Regular mayonnaise works fine, though Japanese-style is slightly sweeter and richer. You can add a pinch of sugar to regular mayo.
How long do leftover patties keep in the refrigerator?
Cooked beef patties should be consumed within 3-4 days when properly stored in the refrigerator in an airtight container.