How to Make an Inside-Out Smash Burger — Big Poppa’s Onion Method

Big Poppa is upfront about this one: he saw it on social media, can’t remember where, and he’s borrowing it. Credit goes to whoever started it — he says the beer’s on him if he ever finds out who. It’s an inside-out smash burger: paper-thin onions tossed with Little Louie’s and a balsamic reduction, a patty smashed hard on a 400°F griddle, American and Colby Jack cheese, the onions piled on, a cheese melter to finish — and a bun that goes on upside down. Is it a grilled cheese smash burger? Big Poppa isn’t sure either. He is sure it’s good.

The Smash: Most People Don’t Smash Hard Enough

A real smash burger needs real pressure. Press the ball of beef onto a 400°F griddle firmly enough that it spreads thin and the whole surface makes contact with the hot steel, so it caramelizes. Big Poppa’s complaint is that he doesn’t see people smashing enough. Just tamping a burger down a little bit isn’t a smash burger.

The griddle is set up in two zones: 300°F on the onion side and 400°F on the burger side. He wants serious caramelization on the beef, and the cooler zone lets the onions cook down without scorching.

What temperature should a smash burger griddle be?

In this cook, the burger side runs at 400°F for deep caramelization on the patty, and the onion side runs at 300°F. As the onions get close, Big Poppa moves them to a higher heat to finish.

The Onions: A Nod to the Oklahoma Onion Burger

The onions are the point of this burger. Big Poppa name-checks the Oklahoma onion burger as one of the great burger traditions behind the idea. His version seasons paper-thin onions with a little Little Louie’s for garlic, pepper, and salt, then adds a splash of balsamic reduction for a sweet-tart edge. They cook on the cooler side of the griddle, then move to higher heat as they get close.

What is an Oklahoma onion burger?

It’s a thin burger patty smashed onto a hot griddle with a pile of thinly sliced onions pressed into the beef, so the onions cook right into the patty. This inside-out version builds on the same instinct: lots of thin onion, tightly integrated with the burger.

Cheese and the Upside-Down Bun

Big Poppa uses American cheese and Colby Jack. He admits he isn’t sure exactly what Colby Jack is — it’s a marbled blend of Colby and Monterey Jack — but he likes the color. A cheese melter goes on to melt everything down.

Then comes the internet trick. He moves the whole thing over in one clean motion — and the bun is upside down. Big Poppa knows how that sounds. Watch the video for the move; it’s easier to see than to describe.

Where did the inside-out smash burger come from?

Big Poppa saw it on social media and doesn’t remember where. He says he usually tries to create his own recipes, but every once in a while something intrigues him enough to try it — and this one did. His thanks go to whoever he borrowed it from.

Full Recipe: Inside-Out Onion Smash Burger

This is a quick griddle cook. Adjust to how many burgers you’re making.

Ingredients:

• Ground beef, portioned into balls for smashing
• Onions, sliced paper thin
• Big Poppa Smokers Little Louie’s Seasoned Salt with Garlic Pepper (just a little)
• Balsamic reduction (a little, tossed with the onions)
• American cheese
• Colby Jack cheese
• Burger buns

1. Slice the onions. Slice the onions paper thin.
2. Season the onions. Toss with just a little Little Louie’s — enough to add garlic, pepper, and salt — and a little balsamic reduction. Mix well.
3. Set up two griddle zones. Run the onion side at 300°F and the burger side at 400°F.
4. Cook the onions. Start the onions on the 300°F side. As they get close, move them to higher heat to finish.
5. Smash the patties. Place the beef on the 400°F side and smash it hard so it spreads thin across the griddle. Just tamping it down isn’t a smash.
6. Add the cheese. Top the patties with American cheese and Colby Jack.
7. Pile on the onions. Move the onions over onto the burger.
8. Melt the cheese. Turn the cheese melter on to melt everything together.
9. Finish upside down. Build the burger with the bun upside down, as shown in the video.

Frequently Asked Questions: Inside-Out Smash Burger

Recipes We Think You'll Love

• McPoppa Spare Rib Sandwich
• Cash Cow Steakhouse Mushrooms
• Easy Brisket Queso
• Browse All Big Poppa Smokers BBQ Recipes