Crispy Onion and Bacon Smash Burgers take tasty to a new level

1 (1).jpg — Sarah's Crispy Onion and Bacon Smash Burgers are easy to make, succulent, tender and packed with flavor.

By Sarah Nasello

Today at 11:35 AM

FARGO 鈥� My baby brother was visiting us from Florida earlier this month, and he kept waxing on about the amazing bacon and onion burgers he buys at his local Publix grocery store.

When my men heard this, they quickly proclaimed that I would make them even better than Publix.

I laughed because burgers are one of the easiest ways for me to satisfy their carnivorous cravings, and the process could not be simpler.

These Crispy Onion and Bacon Smash Burgers require a few more ingredients than our usual fare, but the process is still easy, and the result was worth the extra effort. These burgers are succulent, tender and packed with flavor.

I make burgers for Tony and Gio often and am always amazed by their reaction 鈥� all I do is mix ground beef with salt and pepper, shape it into large balls and smash the heck out of them. This simple trick is all I need to send my burger lovers to burger heaven.

The process of smashing the meat as it cooks creates a Maillard reaction, which gives the burgers a wonderfully crisp and caramelized crust, terrific texture and big flavor.

2 (1).jpg — The burger mixture consists of ground beef, crispy fried onions, partially cooked bacon bits, cooked onion, onion powder, salt and pepper.

To ensure that the burgers are flavorful and juicy, I always use either 80/20 or 80/15 ground beef. For this recipe, I mix the ground beef with some cooked onion, partially cooked bits of bacon, crispy fried onions (store-bought works great), onion powder, salt and pepper. Once the mixture is well combined, I divide it into eight pieces and shape each piece into a large ball.

The next step is where all the magic happens. Just heat a little oil in a large pan and add the burger balls once it is nice and hot. As soon as they are in the pan, use a large, firm spatula to smash each ball until they are flattened. This can take several smashes, so don鈥檛 be afraid to give it all you鈥檝e got.

Once flattened, cook the burgers for about four minutes, then flip them over and repeat the process, smashing each one again several times. Cook the burgers for another three to four minutes, until the bottom is caramelized and the beef has reached an internal temperature of 165 degrees F.

For cheeseburgers, add the slices in the final two minutes so that it has time to fully melt before serving.

More recipes from Sarah Nasello

These burgers would be great no matter how they are served, but they are the best when sandwiched between my . These buns take only about an hour to make, from start to finish, and they make a huge difference in the final product. (You can find my bun recipe on my website at or email me for a printable copy.)

To serve, top the burgers with your favorite condiments and add an additional sprinkling of bacon bits and crispy fried onions.

3 (1).jpg — Once mixed, the ground beef is shaped into large balls.

These Crispy Onion and Bacon Smash Burgers had my meat-loving men swooning all the way to burger heaven, and I hope you enjoy them, too.

Crispy Onion and Bacon Smash Burgers

Makes 8 burgers (approximately 录 to 1/3 pound each)

Ingredients:

1 teaspoon butter
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 cup yellow onion, finely chopped
8 strips uncooked bacon, finely chopped
2 pounds ground beef, 80/20 or 85/15
陆 cup crispy fried onions, plus more for topping as desired
1 teaspoon onion powder
2 teaspoons kosher salt
1 teaspoon ground black pepper

Directions:

Melt the butter with 1 teaspoon of oil in a large pan over medium heat. Add the onion and cook until soft and translucent, for about 5 to 6 minutes. Transfer the onions to a plate lined with a paper towel to absorb the excess oil.

Place the chopped bacon in the pan and cook for 3 minutes over medium-low heat.

Remove half of the bacon from the pan and place it on the plate with the onions to drain. Continue to cook the remaining bacon until just about crispy, then transfer it to a separate paper towel-lined plate. Drain the bacon grease from the pan and wipe it clean with a paper towel.

In a large bowl, add the ground beef, cooked onion, partially cooked bacon, crispy fried onions, onion powder, salt and pepper. Mix well until fully combined.

Divide the mixture into 8 pieces and use your hands to shape each piece into a large ball. In the same skillet you used for the bacon, add 1 tablespoon vegetable oil and heat over medium heat.

Once the pan is hot, place the burger balls in the pan, leaving space between them for smashing. You will need to work in batches depending on the size of your pan.

Immediately use a large spatula to smash each ball until flattened to about 陆-inch thick.

Cook for 4 minutes over medium heat, then flip the burgers and repeat the process, cooking for another 3 to 4 minutes until the beef has reached an internal temperature of 165 degrees or higher.

4 (1).jpg — Smashing the burgers as they cook creates a Maillard effect to give them a wonderfully crisp and caramelized crust.

If making cheeseburgers, add the cheese after 2 minutes on the flip side so that it has time to melt without overcooking the beef.

Transfer the burgers to toasted hamburger buns, then sprinkle each with the remaining cooked bacon bits and crispy fried onions. Add your favorite condiments and enjoy.

Recipe Time Capsule

By Sarah Nasello

鈥淗ome with the Lost Italian鈥� is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello鈥檚 in Moorhead and live in Fargo. Readers can reach them at sarahnasello@gmail.com.

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