Cheese and Onion Smashed Burgers

smashed burger



I didn’t think that I would ever come across anything that would make me re-think what is the best way to cook a burger. In my mind, it’s all about the char-grilled BBQ and I wait anxiously all winter for the warm weather to return so I can enjoy a BBQ burger again.

So when I read this article in the Toronto Star recently about a burger that was cooked on a griddle and was “smashed”, I was intrigued but skeptical that this could really rival a BBQ burger. Being the adventurous type that I am though, I printed out the accompanying recipe for Cheddar and Onion Smashed Burgers and gave it a go.

Well … I ate my words … and a really, really great burger! It was maybe the best burger I’ve ever made at home, BBQ included and what’s more, because it’s cooked inside it doesn’t rely on a BBQ, it means a great burger can be made any time of year. Bonus!


Adapted from Toronto Star who adapted it from June’s Food & Wine recipe from Umami Burger. | Photo

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4 Comments

  1. I was the same, Erin. But it was so good, I think because it is a loosely formed patty. The problem with the BBQ is that you have to really form the patties so they don’t fall apart or fall through the grates and well … thinner and looser just tastes better, imo. If you try it, let me know what you thought.

  2. How cool! I never would have thought to cook a burger that way. Can’t wait to try it out. Thanks for sharing. :)

  3. Hope you get a chance to try them. I think you’ll really enjoy them, May.

  4. I’m hoping to make lots of different kinds of burgers this summer since we mostly grill when it’s so nice out. This recipe has been added to the list! Thanks!

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