Smash Burgers with Caramelized Onion and Pepper Jack on a Camp Griddle or Flattop Grill
Smash Burgers with Caramelized Onion and Pepper Jack on a Camp Griddle or Flattop Grill
The flat-top smash burger is the move at every bass tournament camp, spring turkey camp, and tailgate. Simple execution, high payoff.
Ingredients (serves 4)1.5 lbs 80/20 ground beef (do not use lean) · 8 slices pepper jack cheese · 2 yellow onions (sliced thin) · 2 tbsp butter · salt and coarse black pepper · 8 soft potato buns · yellow mustard · pickles · ½ cup mayo mixed with 1 tbsp hot sauce
- Heat flat-top griddle or cast iron over medium-high. Add butter and onions with a pinch of salt. Cook 15–20 minutes, stirring occasionally, until onions are dark brown and soft. Push to side of griddle.
- Form beef into loosely packed 3-oz balls — do not compress them into patties ahead of time.
- Place a ball on the hot griddle, press flat hard with a spatula (or burger press) until very thin. Season immediately with salt and pepper. Cook 2 minutes until crust forms and edges turn gray.
- Flip once. Add pepper jack immediately. Let cheese melt 45 seconds.
- Toast buns on the griddle in the beef fat. Build: bun · mustard · pickles · onions · double smash patty · hot sauce mayo · top bun.
The smash only works with high-fat beef and a very hot surface. Don't be shy with the press — you want a thin, lacy edge. Two thin smashed patties per sandwich beats one thick one every time.