If you’re craving a big, bold, RIDIC-ULICIOUS burger that brings all the smoky, sweet, crunchy goodness, these Cowboy Smashed Burgers are going to be your new favorite. They are juicy, crispy around the edges, smothered in melty Swiss cheese, and piled high with French’s crispy fried onions. Those little golden onion pieces take this burger to a whole new level. They add instant crunch, so much flavor, and honestly… they make the whole thing feel like a restaurant-style specialty.
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This is the kind of burger you make when you want something exciting but still easy enough for a weeknight. And once you smash those patties and stack everything on a toasted brioche bun with BBQ sauce? It’s flavor heaven.
Let’s make it!
Table of contents
Why You’ll Love These Cowboy Smashed Burgers
- The crispy edges from the smashed patties are unbeatable.
- Swiss cheese melts beautifully and gives a creamy finish.
- French’s crispy onions add the BEST crunch.
- BBQ sauce ties it all together with smoky sweetness.
- Brioche buns make every bite buttery, soft, and extra delicious.
It’s a crowd-pleasing burger that feels special without any extra hard work.
Ingredients
For the burgers:
- 1 lb ground beef (80/20 for the juiciest patties)
- Salt & pepper
- 4–6 slices Swiss cheese
- 4 brioche buns, toasted
- BBQ sauce (any flavor you love — sweet, smoky, or spicy)
- 1–1 ½ cups French’s Crispy Fried Onions
- Bacon slices (optional, but fantastic)
- Pickles (optional)
How to Make Cowboy Smashed Burgers
1. Form loose meat balls
Keep them loose — don’t pack tightly. This helps create those signature crispy edges when you smash them.
2. Smash on a hot griddle or cast-iron skillet
Drop on your meat ball and immediately press down using a spatula or burger press.
Season with salt and pepper.
3. Let the crust develop
Don’t move them! After 2 minutes, the edges will get lacy, golden, and crispy.
4. Add the Swiss cheese
Top each patty and let it melt right into all those ridges.
5. Toast your brioche buns
A quick toast in butter or on the hot griddle makes them soft, warm, and lightly golden.
6. Build your cowboy burger
Here’s my favorite way to stack it:
Bottom bun → BBQ sauce → cheesy smashed patty → bacon → a big handful of French’s crispy onions → more BBQ sauce → top bun.
The crunch is unreal.
Helpful Tips
- Add the onions right before serving so they stay crispy.
- Use parchment paper when smashing to prevent sticking.
- Don’t flip too soon — let the crust form.
- Try a smoky BBQ sauce for the most cowboy-style flavor.
Variations You Can Try
- Spicy Cowboy: Add some pickled jalapeños.
- Cowboy Ranch: Mix ranch with BBQ sauce for a creamy drizzle.
- Double Cowboy: Make two smashed patties and layer them with extra Swiss.
- Garlic Cowboy: Brush the brioche buns with garlic butter before toasting.
What to Serve With These Burgers
- French fries
- Onion rings
- Potato wedges
- Corn on the cob
- Macaroni salad
- A cold ranch chopped salad
This burger plays well with any classic cookout side.
Frequently Asked Questions
Can I use a different cheese?
Yes! Cheddar, pepper jack, white American, or gouda all work. But Swiss melts like a dream for this recipe.
Do I have to use a flat top?
Nope — cast iron works perfectly. Just get it very hot.
Will the French’s onions stay crispy?
They stay perfectly crunchy if you add them right before eating.
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Cowboy Smashed Burgers
Ingredients
- 1 lb ground beef 80/20
- Salt & pepper to taste
- 4 slices Swiss cheese
- 4 brioche buns toasted
- 1 cup French’s Crispy Fried Onions
- 4 Tbsp BBQ sauce your favorite brand
- 4 slices bacon cooked optional
- Pickles optional for serving
Instructions
- Divide the ground beef into 4 loose balls. Do not pack tightly—keeping them loose creates crispy edges when smashed.
- Heat your flat top or cast-iron skillet over medium-high heat until very hot.
- Place a beef ball onto the hot surface. Immediately smash it using a sturdy spatula or burger press. Sprinkle with salt and pepper.
- Let the patties cook for 1–2 minutes without moving them so a golden crust forms.
- Flip the patties and add Swiss cheese on top. Let it melt into all the crispy edges.
- Toast the brioche buns cut-side down on the griddle until lightly golden and warm.
- Start with the bottom bun, add a drizzle of BBQ sauce, place the cheesy smashed patty on top, add bacon if you’re using it, then pile on a generous handful of French’s crispy onions.
- Drizzle with more BBQ sauce and finish with the top bun.
- Enjoy while everything is hot, melty, and perfectly crunchy!