Sour Cream and Onion Smash Cheeseburger double-stacked with lacy-edged smash patties, melted American cheese, pickles, and tangy smash sauce on a toasted potato roll

Sour Cream & Onion Smash Cheeseburger

Name: Sour Cream & Onion Smash Cheeseburger
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 pounds 80/20 ground chuck; 3 tablespoons sour cream; 1 teaspoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon freshly cracked black pepper; 1 large sweet onion, sliced paper-thin; 1 tablespoon unsalted butter; 8 slices American cheese; 4 potato rolls; Kosher salt; 1/4 cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon white vinegar; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Pinch of smoked paprika

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Sour cream mixed into the beef keeps these ultra-thin smash patties juicy while paper-thin onions caramelize right on top. Double-stacked with American cheese and a tangy smash sauce on toasted potato rolls.

Jump to Recipe

This burger takes the flavor of sour-cream-and-onion chips and gives it a cast-iron skillet, which is a level of escalation I can support. Sour cream, Worcestershire, garlic powder, onion powder, smoked paprika, and black pepper are mixed gently into 80/20 ground chuck, then the beef is divided into eight small balls for double-stacked smash burgers.

The onions get their own treatment: sliced paper-thin, softened in butter, then piled onto the patties immediately after the flip with American cheese. The beef needs a screaming-hot skillet and a hard smash right at the beginning so the edges go dark, thin, and lacy. Salt goes on only just before the meat hits the pan, helping the burgers stay loose instead of taking on a sausage-like texture.

Then there is the sauce — sour cream, mayo, Dijon, vinegar, garlic, onion, and paprika — spread over toasted potato rolls. It is tangy enough to cut through two patties and two slices of cheese without pretending this is suddenly a light meal. Nothing here is subtle, but everything has a job. Even the onion has two separate departments.

Prep15 minutes

Cook20 minutes

Total55 minutes

Serves4 double burgers

DifficultyMedium

Ingredients

Servings

Burger Patties

1½ pounds 80/20 ground chuck
3 tablespoons sour cream
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon freshly cracked black pepper
Kosher salt

Toppings & Assembly

1 large sweet onion, sliced paper-thin
1 tablespoon unsalted butter
8 slices American cheese
4 potato rolls, split

Sour Cream Smash Sauce

¼ cup sour cream
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white vinegar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of smoked paprika

Instructions

1Make the sauce. Whisk together ¼ cup sour cream, 2 tablespoons mayo, 1 tablespoon Dijon, 1 teaspoon white vinegar, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a pinch of smoked paprika. Refrigerate until ready to use.
2Mix and season the beef. Combine the ground chuck with 3 tablespoons sour cream, Worcestershire, garlic powder, onion powder, smoked paprika, and black pepper. Mix gently — just until incorporated. Overworking it makes the patties dense instead of tender. Do not add salt yet (it pulls moisture and changes the texture). Divide into 8 equal balls, about 3 ounces each, and refrigerate for 20 minutes so they firm up and hold their shape on the skillet.
3Prep the onions and buns. Slice the sweet onion paper-thin — use a mandoline if you have one, a sharp knife and patience if you don't. Melt the butter in a cast iron skillet over medium heat, add the onion slices, and cook 3 to 4 minutes until soft and just starting to turn golden. Remove and set aside. Split and toast the potato rolls cut-side down in the same skillet until golden, about 1 minute. Set aside.
4Get the skillet screaming hot. Crank the heat to high and let the cast iron sit empty for 2 to 3 minutes. You want it as hot as it will go. Open a window. Turn on the vent. This is where the crust happens, and it's going to smoke.
5Smash the patties. Season the tops of 4 beef balls generously with kosher salt right before they hit the pan. Place them salted side down on the skillet and immediately smash flat with a heavy spatula or burger press — commit to the smash, you want them thin. Season the exposed tops with more kosher salt. Cook without moving for 2 to 3 minutes until the edges are deeply browned and lacy.
6Flip, stack, and melt. Flip each patty. Immediately pile a portion of the sauteed onions on top of each one and crown with a slice of American cheese. Let cook 1 more minute until the cheese melts. Stack two finished patties into one double burger. Repeat the smash-and-stack process with the remaining 4 balls.
7Build and serve. Spread the sour cream smash sauce generously on both cut sides of each toasted potato roll. Place the double-stacked patties on the bottom bun, close it up, and serve immediately. These do not wait well — eat them hot.

Nutrition Information

Estimated per serving: 1 double burger (recipe makes 4).

880Calories

44 gProtein

39 gCarbohydrates

61 gTotal Fat

26 gSaturated Fat

2 gFiber

10 gTotal Sugars

1060 mgSodium

180 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Salt timing matters. Salt the beef balls right before they hit the pan — never mix salt into the raw meat. Salt draws out moisture and activates myosin, which turns your burger into a sausage puck. Season on contact, not before.
Don't skip the chill. Twenty minutes in the fridge after portioning firms the beef balls up so they hold their shape when you smash them instead of crumbling apart.
Commit to the smash. One firm press, then walk away. If you hesitate or press lightly, you get a thick patty without a crust. Flat and lacy is the goal.
American cheese is the move. Save the artisanal cheddar for another recipe. American cheese melts into a blanket, holds the onions in place, and has exactly the right sodium-to-creaminess ratio for a smash burger.
Potato rolls, not brioche. Brioche is too sweet and too soft — it falls apart under the juice and sauce. Potato rolls are sturdy, slightly sweet, and toast beautifully.

Substitutions

80/20 ground chuck → 85/15 ground beef works in a pinch You'll lose a little richness and the edges won't crisp quite as hard. Don't go leaner than 85/15 for smash burgers.

American cheese → Muenster or mild cheddar Both melt well but won't drape over the onions the same way. Muenster is the closest in texture.

potato rolls → Martin's or any soft, sturdy hamburger bun Avoid brioche — too fragile. You need structure that holds up to sauce and juice.

sweet onion → yellow onion A little sharper raw, but once sauteed in butter the difference is minimal.

Dijon mustard (in sauce) → yellow mustard Less complex, more tangy. Still works — just a different vibe.

Storage Instructions

Wrap assembled burgers tightly in foil and refrigerate for up to 2 days. Reheat in a 375°F oven for 8 to 10 minutes. They won't be as crispy as fresh, but still solid.

Make Ahead

The sauce keeps refrigerated for up to 5 days. The seasoned beef balls can be shaped and chilled up to 24 hours ahead — don't add salt until cooking. Slice onions day-of so they don't dry out.

Freezer

Freeze uncooked seasoned beef balls on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen — just add about 30 extra seconds per side.

Frequently Asked Questions

Why put sour cream in the burger meat?

Sour cream adds fat and moisture directly into the patty so it stays juicy even when smashed thin. It also brings a subtle tang that pairs with the onion and the smash sauce without tasting like sour cream.

Can I use a flat griddle instead of cast iron?

Absolutely. A flat-top griddle or heavy steel plancha works the same way. You need a flat, screaming-hot surface that holds heat when cold meat hits it. Avoid grill grates — smash burgers need full contact.

What if I don't have a burger press?

Use a sturdy metal spatula and press down hard with both hands, or use the bottom of a small heavy skillet wrapped in foil. Commit to the smash — hesitation gives you a thick burger, not a smash burger.

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