Garlicky Smash Burgers with Roasted Garlic Aioli and Caramelized Onions

Garlicky Smash Burgers with Roasted Garlic Aioli and Caramelized Onions

This is the smash burger that ends the debate. Crispy, deeply browned edges, a garlicky crust that forms the second the patty hits a screaming hot cast iron, and a homemade roasted garlic aioli that takes the whole thing over the top. Tiger Life Gourmet Garlicky Steak Seasoning does the heavy lifting here. Smoked black pepper, roasted garlic, and umami-rich Worcestershire powder in every bite. Stack two patties if you mean it. This one is built for summer.

Author

Chef Braz

Prep Time

20 minutes

Cook Time

45 minutes

Servings

4

Category

Dinner / Grilling

Cuisine

Southern/American

Ingredients

• 2 lbs 80/20 ground beef
• 2 tablespoons Tiger Life Gourmet Garlicky Steak Seasoning
• 8 slices American cheese
• 4 brioche burger buns
• 1 tablespoon neutral oil (avocado or vegetable)
• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 whole head of garlic
• 1 teaspoon olive oil
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Fresh arugula
• Sliced tomato (optional)
• Dill pickle chips (optional)

Directions

1. Preheat your oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until the cloves are golden and completely soft. Let cool, then squeeze the cloves out into a bowl. Mash into a smooth paste with a fork.
2. Combine the roasted garlic paste with mayonnaise, lemon juice, salt, and pepper. Stir until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
3. While the garlic roasts, heat butter and olive oil in a skillet over medium-low heat. Add the sliced onions and salt. Cook low and slow, stirring occasionally, for 25 to 30 minutes until deep golden brown and jammy. Add balsamic vinegar in the last 5 minutes and stir to coat. Season with black pepper and set aside.
4. Season ground beef generously with Garlicky Steak Seasoning. Divide ground beef into 8 equal balls, about 4 ounces each. Do not overwork the meat.
5. Heat a cast iron skillet or flat-top griddle over high heat until it is screaming hot. Add a thin layer of neutral oil. Place 2 to 3 beef balls in the pan and immediately smash each one flat with a heavy spatula, pressing firmly for 10 seconds. The patty should be thin with rough, craggy edges.
6. Cook untouched for 2 to 3 minutes until the edges are deeply browned and crispy. Flip once. Immediately place a slice of American cheese on each patty and cook for another 60 to 90 seconds. Remove and repeat with remaining patties.
7. Toast the brioche buns in the same skillet for 30 to 60 seconds until golden.
8. To assemble, spread roasted garlic aioli generously on both sides of the bun. Layer arugula on the bottom bun, then stack two patties, a generous spoonful of caramelized onions, and any additional toppings. Close it up and serve immediately.