Now THAT'S a smashburger!

Need to salt the onions 15-20 minutes before cooking to draw out the moisture in the onions. Squeeze them. Too much moisture in raw onions will inhibit browning and crust formation.

Agree 100%

Onions should be fried separately. Mustard or whatever sauce you want goes on afterwards, that just screws up the sear. Patty looks all grey, not enough heat and maillard effect going.

By putting the onions down first you prevented the Maillard reaction from properly browning the burger, which is the whole point of smashing it. Also, onions are way too thick.

Or a just a rebranded run of the mill 1950’s malt shop burger. 😂 I guess SMASH makes it sound a litttle edgier

Absolutely not. That’s terrible. Literally no crust on it at all

Maybe I'm in the minority but the onions should be on top when smashed. They prevent that patented smash crust on the bottom

Looks more like an Oklahoma burger if we're being precise. The liquid coming out of the onions as they cook is going to inhibit browning on the meat to an extent. Still tasty as hell.

I love that they put mustard on the patties. This is a must IMO

Agree!