The spicy honey glazed onion burger smash is a delicious twist on the classic smash burger, combining a perfectly seared, crispy patty with sweet and spicy glazed onions. This recipe works because the caramelized onions add a rich, sticky sweetness that balances the heat, while smashing the burger ensures maximum crust and juicy interior.
Ingredients
- 1 lb (450g) ground beef, 80/20 blend
- 1 large yellow onion, thinly sliced
- 2 tbsp honey
- 1 tsp red chili flakes (adjust to taste)
- 1 tbsp olive oil or vegetable oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 burger buns, toasted
- 4 slices sharp cheddar cheese (optional)
- 2 tbsp unsalted butter, softened
- 2 cloves garlic, minced (for garlic butter on buns)
- Leafy lettuce or arugula, for topping
- Pickles, for serving (optional)
- Mayonnaise or spicy aioli, for spreading
Instructions
- Prepare the honey chili glazed onions: Heat olive oil in a medium skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until soft and translucent, about 8 minutes.
- Stir in the red chili flakes and cook for another 1 minute to release the spice.
- Add the honey and continue cooking, stirring frequently, until the onions are deeply caramelized and sticky, about 5 more minutes. Remove from heat and set aside.
- Make garlic butter for buns: In a small bowl, mix softened butter with minced garlic. Spread this mixture evenly on the cut sides of the burger buns.
- Heat a large cast-iron skillet or griddle over medium-high heat until very hot.
- Form and smash the patties: Divide the ground beef into 4 equal portions and loosely form each into a ball. Season each ball generously with salt and pepper on all sides.
- Place one beef ball onto the hot skillet. Using a sturdy spatula or burger press, smash it down firmly to about 1/4 inch thickness. Repeat with remaining balls, cooking 2 at a time if your pan isn’t large enough.
- Cook the patties without moving them until the edges are brown and crisp, about 2-3 minutes. Flip carefully.
- Immediately place a slice of cheddar cheese on each patty (if using) and cook for another 1-2 minutes until cheese melts and the internal temperature reaches 160°F (71°C) for safety.
- Toast the buns: While the burgers cook, place the garlic buttered buns face down on another skillet or grill pan over medium heat until golden and fragrant, about 1-2 minutes.
- Assemble the burgers: Spread mayonnaise or spicy aioli on the bottom bun. Add a layer of lettuce or arugula, then the hot burger patty with melted cheese.
- Top each patty with a generous spoonful of the spicy honey glazed onions, add pickles if desired, then finish with the top bun.
- Serve immediately with your favorite sides.
Tips
- Beef blend matters: Using 80/20 ground beef ensures enough fat to keep the patties juicy and form a crispy crust when smashed.
- Don’t skip the smash: Pressing the beef thinly on a hot pan creates more surface area for the Maillard reaction, resulting in a flavorful crust.
- Adjust spice level: Vary the red chili flakes or substitute with cayenne or chipotle powder depending on your heat preference.
- Storage: Store cooked patties and onions separately in airtight containers in the fridge for up to 3 days to maintain texture.
Serving Suggestions
This spicy honey glazed onion burger smash pairs wonderfully with classic sides like crispy French fries, sweet potato fries, or a crunchy coleslaw. For a lighter option, serve alongside a fresh green salad with a tangy vinaigrette. Pickles or sliced jalapeños on the side add additional zing and crunch. A cold beer or a sparkling soda complements the sweet-spicy flavor profile nicely.
Variations
For a smoky twist, try adding smoked paprika to the beef before smashing or swap the cheddar for smoked gouda. Vegetarians can substitute the beef with a thick portobello mushroom cap or a plant-based burger patty, cooking and smashing similarly. For a tangier glaze, add a splash of apple cider vinegar or balsamic vinegar to the honey chili onions. You can also experiment with different types of honey, such as wildflower or orange blossom, to subtly change the sweetness.
Storage and Reheating
Store leftover patties and honey glazed onions separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the patties gently in a skillet over medium heat for 2-3 minutes per side to avoid drying out. Reheat the onions in a small pan over low heat until warm. Toast fresh buns before assembling again. Avoid microwaving as it can make the burger dry and the onions soggy.
Frequently Asked Questions
Can I use a different type of onion for the glaze?
Yes, you can use white or red onions instead of yellow. Yellow onions are preferred for their natural sweetness and caramelization properties, but red onions will add a sharper flavor and white onions a milder taste.
How spicy is this burger, and can I make it milder?
The spice level depends on the amount of red chili flakes used. The recipe calls for 1 teaspoon, which provides a noticeable but balanced heat. To make it milder, reduce the chili flakes or omit them entirely, relying on just the honey glaze for sweetness.
Why is smashing the burger important?
Smashing the burger increases the surface area in contact with the hot pan, creating a deeply caramelized crust through the Maillard reaction. This crust adds texture and flavor that you don’t get with thicker patties.
What’s the best way to prevent the burger from sticking to the pan?
Use a well-seasoned cast iron skillet or a heavy-bottomed pan and make sure it’s fully preheated before adding the beef. Adding a small amount of oil or fat can help, but the key is not to move the patty while it sears, allowing a crust to form that naturally releases from the pan.
Can I prepare the honey glazed onions ahead of time?
Yes, the onions can be made up to 2 days in advance and stored in the refrigerator. Reheat them gently in a pan before assembling your burgers to maintain their sticky texture and flavor.
What internal temperature should the burger reach for safe eating?
The USDA recommends cooking ground beef to an internal temperature of 160°F (71°C) to ensure all harmful bacteria are destroyed. Use a meat thermometer to check the temperature at the thickest part of the patty before serving.
Can I use a grill instead of a skillet?
While this recipe is designed for stovetop cooking to achieve the smash and crust, you can cook the patties on a hot grill using a heavy spatula or burger press to smash them. However, controlling the smash and crust formation is easier on a flat skillet or griddle.
How do I keep the buns from getting soggy?
To prevent soggy buns, toast them lightly with garlic butter just before assembling to create a moisture barrier. Also, layering lettuce or arugula between the patty and bottom bun helps keep moisture away from the bread.
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