Smashed Scallion Burgers
Updated July 25, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup mayonnaise
- ¼cup ketchup
- 2teaspoons Dijon or yellow mustard
- Salt and black pepper
- 20scallions (about 4 bunches), root ends trimmed
- 1pound ground beef (preferably 20 percent fat)
- 2tablespoons avocado oil, sunflower seed oil or grapeseed oil
- 4slices American cheese
- 4burger buns
Nutritional analysis per serving (4 servings)
694 calories; 48 grams fat; 15 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 13 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 30 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine the mayonnaise, ketchup, mustard and a pinch each of salt and pepper.
- Step 2
Prep the scallions: Trim the scallion tips, then cut scallions crosswise into thirds; cut each segment very thinly lengthwise.
- Step 3
Divide the beef into 4 equal portions; shape each into a 4-inch-wide patty. Season generously with salt and pepper all over.
- Step 4
Heat a large cast-iron pan or griddle over medium-high until smoking. Add the oil and place one or two beef patties in the pan, depending on space. (The patties will be about 5 inches wide once they’re smashed.) Pile about ¼ of the scallions on top of each patty. (They will significantly reduce in volume as they cook.)
- Step 5
Using a grill press or spatula, firmly smash each patty, pressing the scallions into the meat until patties are about 5 inches wide. Cook, undisturbed, for 2 minutes, until the meat develops a dark brown crust on the bottom. Flip each smashed patty, top with cheese and loosely perch the top and bottom buns on top to warm through. Cook until the cheese melts, the patty develops a crust underneath and the buns warm through, 1 to 2 minutes. Repeat to prepare remaining burgers.
- Step 6
To serve, brush the burger buns with a dollop of sauce. Place a patty in each burger bun and top with any additional crispy charred scallions from the pan.
Private Notes
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Comments
Made these for a group of 8. Tripled the recipe and every single burger was gone. Biiig, biiig hit! Paired it with watermelon granita for a refreshing summer dinner. Highly recommend prepping the scallions the day before.
I used ground lamb which I had on hand. Delicious! Do not skimp on the scallions, they do shrink down in the cooking. They get a lovely char.
Followed the recipe fairly closely, but used only one bunch of scallions (they are oddly expensive here right now). One bunch, however, proved to be more than enough. I was pleasantly surprised to find that the scallions that didn’t smash into the burger caramelized which a nice touch. Served the burgers on fresh “everything” kaisers which complemented the scallions perfectly. Pretty sure you could use any flavorful onion, vidalia, red, or the like, so long as you slice it very thinly. We will definitely have these burgers again.
Best burgers I’ve ever made. The method is perfect and the sauce is great with the scallions. Only changes I would make would be to toast the buns separately and to add some sliced pickles inside the top bun.
I recently frizzled scallions for an eggplant dish, wonderful! I thought this would be similar, but he scallions we’re not cooked before the burgers really need to come off heat. They were stringy and unpleasant. I have a sad.
This was... scallions and beef. Exactly what you'd imagine. A one nd done for us. My daughter wanted to add Worcestershire to the burger sauce because it was just ordinary. I'm not sure why it's rated so highly.