Italian Style Smash Burger
This Italian style smash burger has all the delicious toppings, provolone cheese, a nice aioli sauce, sautéed onions.
I was looking to try a smash burger recipe and can now say I’m hooked. I have always loved a good burger and this Burgers with Caramelized Onions & Zesty Sauce is my favorite. However, this smash burger will definitely be making it’s way into my burger rotation.
Why You'll Love It
- You don’t need a grill to make it so you can make it anytime of year.
- It can be made gluten-free
- The toppings are delicious
Ingredients
Ground Beef – Use a ground beef that is 80-85% lean as opposed to something more lean. The extra fat helps give the burgers more flavor.
Provolone Cheese – Thinly sliced from the deli section of your supermarket
Burger Buns/Gluten-Free Buns – I love to use brioche buns, but regular burger buns or gluten-free buns work just as well.
Onions – Use 1-2 large Yellow onions
Worcestershire Sauce – To give extra flavor to the burgers
Olive Oil – For sautéing the onions
Lettuce – Use your favorite lettuce
Pickles (Optional) – Use the dill pickle for this
Burger Seasoning
Sea Salt – Use a fine sea salt.
Garlic Powder
Onions Powder
Black Pepper– Fresh ground is best if you have a pepper mill.
Garlic Aioli
Mayonaisse – Use your favorite brand.
Garlic Clove – You will need one medium size clove
Salt – Use fine sea salt
Black Pepper – Fresh ground pepper is best if you have a pepper mill on hand.
Instructions
- Make the Garlic Aioli
- Add the mayonnaise to a small bowl, then grate in the garlic clove, add the salt and black pepper. Stir and set aside in the refrigerator to stay cool.
For the Burger Seasoning
- Add all the spices to a small bowl, whisk and set aside.
Make The Burgers
- Divide the ground beef into 12-13 pieces approximately a 1/4 cup each, fill each measuring cup with ground beef then roll into balls. If you are using a scale portion 2 1/2 oz of ground beef and roll them into balls. Place the balls on a parchment lined baking sheet.
The Process
- Toast the burger buns in a dry skillet and set aside.
- Once the burger buns are nice and toasted using the same pan add a bit of butter or olive oil (approx. 2-3 tbsp) and sauté the onions until soft, tender, and slightly charred. Stir in 1/4 tsp of the burger seasoning to the onions as they are cooking.
- Once the onions are cooked, remove them to a small bowl and set aside for serving.
- To the same skillet add a bit more olive oil or butter so the burgers will not stick to the pan.
- Add 1-2 burger balls onto the skillet and let it fry for 30 seconds, then place a small piece of parchment paper over the the beef ball and smash the ball down with a spatula until the beef is nice and thin. You may need to move the spatula around to make sure the entire ball is flat.
- One the beef is flattened remove the parchment paper and use for the next ball of beef.
- Sprinkle 1/8 tsp of the burger seasoning on the one side of the burger.
- Once the one side is browned and slightly crispy flip the burger and add another 1/8 tsp of the burger seasoning and 1/4 tsp of worcestershire sauce to the top of the burger.
- Cook the burger to your preference then add 1 slice of provolone cheese to the top of the burger. Cover the frying pan and let the cheese melt then layer the 2 burgers on top of each other onto the brioche bun.
- Top the burger with the fried onions, garlic aioli, lettuce and pickles if desired.
Tips and Tricks
- Cut several squares of parchment paper ahead of time. This will help keep your spatula from sticking to the burgers when you smash them.
- Use a cast iron skillet if you have one.
- You can make the burger seasoning and garlic aioli ahead of time.
- Place pickles on the bottom of the burger bun before adding the burgers.
Italian Style Smash Burger
A smash burger with provolone cheese and garlic aioli.
Yield: 7
Calories: 713kcal
Materials
Garlic Aioli
- 1 cup Mayonnaise
- 1 clove Garlic Use a medium size clove
- 1 pinch Sea Salt Use fine sea salt
Burger Seasoning
- 1 tsp Sea Salt Use fine sea salt
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper
Fried Onions
- 1-2 Large Yellow Onions Thinly sliced
- 1/4 tsp Burger Seasoning
- 2-3 tbsp Olive Oil or butter
For The Burgers
- 2 lbs Ground Beef 80-85% lean
- 7 Hamburger Buns/Brioche Burger Buns Can use gluten-free buns if needed
- 3 tsp Worcestershire Sauce
- 1 bunch Shredded Lettuce Optional
- Dill Pickles Optional
Instructions
- Make the Garlic Aioli
- To a small bowl add the mayonnaise. Grate in the garlic clove, then add the salt and black pepper. Mix well and place in the refrigerator until ready for serving.
- Burger Dust/Seasoning
- Add all the spices to a small bowl, whisk and set aside.
Prep The Burgers
- Divide the ground beef into 12-13 pieces approximately 1/4 cup or 2 1/2 oz.
- Roll each piece into a ball and place onto a tray. Refrigerate while you prep the other ingredients.
- In a large dry skillet toast the burger buns then set them aside.
- In the same skillet warm the butter or olive oil and then add the sliced onions. Stir in 1/4 tsp of the burger seasoning. Sauté until the onions are soft, tender, and slightly charred then remove them to a serving bowl.
- Add olive oil or butter to lightly coat the bottom of the skillet.
- Place 2 burger balls onto the skillet and let it fry for 30 seconds, then place a small piece of parchment paper over one of the burger balls and smash with a spatula until it's nice and flat (You may need to move your spatula around) . Repeat the process with the other burger.
- Sprinkle 1/8 tsp of the burger seasoning on the the one side of the burger. Once it's browned and slightly crispy flip the burger and add another 1/8 tsp of the burger seasoning and 1/4 tsp of the Worcestershire sauce.
- Once the burgers are cooked to your liking add 1 slice of provolone cheese to the top of each burger. Cover the skillet and let the cheese melt.
- Layer the 2 burgers on top of each other then onto the burger bun.
- Top the bun with the fried onions, garlic aioli, and pickles.
Notes
Use gluten-free buns if necessary. You can make these into regular size burger patties instead of smashing them if desired.
Buns do not have to be toasted.
Parchment paper ensures that the spatula doesn't stick to the meat.
Nutrition
Serving: 1g | Calories: 713kcal | Carbohydrates: 24g | Protein: 27g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 105mg | Sodium: 842mg | Potassium: 450mg | Fiber: 1g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 4mg
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