Mauricio Scott’s Smash Burger Secret: The 5-Step Recipe That Uses Onions Differently (2025 Update)
The smash burger phenomenon has dominated home cooking for the last few years, but few recipes have generated as much buzz as the one shared by Mauricio Scott, the husband of Alex Drummond (Ree Drummond’s daughter). As of this writing in December 2025, his unique, simple, and high-impact technique has been lauded for creating an intensely flavorful, crispy-edged patty that elevates the classic diner burger. This isn’t just another smash burger; it’s a method that locks the savory, caramelized flavor of onions directly into the beef crust, a true game-changer for backyard cooks.
Mauricio Scott’s approach focuses on a singular, brilliant step: the "Onion Smash." By placing chopped onions directly on the hot cooking surface before the beef patty, he ensures that the Maillard reaction—the browning and flavor development process—happens simultaneously with the onion’s caramelization. The result is a thin, crispy patty with a built-in, savory-sweet flavor profile that requires minimal additional toppings. Here is the full, detailed guide to mastering his signature smash burger.
Mauricio Scott: Biography and Culinary Background
While his mother-in-law, Ree Drummond, is a culinary icon known as "The Pioneer Woman," Mauricio Scott has carved out his own reputation as a formidable home cook, particularly with his now-famous smash burgers. His background is rooted in business and engineering, not professional cooking, which perhaps explains his methodical and effective approach to the recipe.
- Full Name: Mauricio Scott
- Spouse: Alex Drummond (Daughter of Ree and Ladd Drummond)
- Education: Graduated from Texas A&M University in 2019 with a degree in Engineering.
- Career: Works as an Associate on the Industrial Team at Younger Partners, a commercial real estate firm in Dallas, Texas.
- Culinary Fame: Gained widespread attention after sharing his smash burger method on social media, often featured by his wife, Alex Drummond.
- Signature Dish: The "Onion Smash" Burger, known for its crispy edges and use of Pepper Jack cheese.
The 5 Essential Steps to Mauricio Scott’s Smash Burger Technique
The success of this recipe hinges entirely on a few key details, most importantly the sequence of ingredients and the high heat. Follow these five steps precisely to replicate Mauricio’s famous burger.
1. Master the Meat and Prep the Onions
The foundation of any great smash burger is the meat. While Mauricio's exact fat ratio isn't specified, the consensus among smash burger experts is that you need a high-fat content to achieve the crispy, flavorful edges.
- Ground Beef: Use fresh, cold 80/20 ground beef (80% lean, 20% fat). This ratio provides the perfect amount of fat to create a juicy patty and a flavorful crust.
- Patty Preparation: Do NOT pre-form the patties. Instead, gently roll the beef into loose, two-ounce spheres (about the size of a golf ball). Handle the meat as little as possible to keep it cold and tender.
- The Onions: Finely chop white onions. This is the only topping that goes on the griddle. Avoid slicing them; they must be small enough to be pressed directly into the beef.
- Seasoning: Keep it simple. Use kosher salt and freshly ground black pepper (S&P) only.
2. The High-Heat Griddle Setup
A true smash burger requires a ripping hot surface. A flat-top griddle is ideal, but a heavy-duty cast iron skillet or a stainless steel frying pan will also work perfectly.
- Heat: Preheat your griddle or pan to a high temperature. You want the surface to be smoking hot.
- Fat: Add a small amount of high-smoke-point oil (like canola or avocado oil) or a spoonful of beef tallow to the hot surface.
- The Onion Bed: This is the signature step. Spread a small, thin layer of the finely chopped white onions onto the hot griddle where each patty will be placed.
3. The Signature “Onion Smash”
This step must be done immediately and aggressively. The goal is to maximize the surface area for the Maillard reaction and fuse the onions to the patty.
- Placement: Place one cold beef sphere directly onto the bed of chopped onions.
- The Smash: Immediately use a sturdy, flat spatula or a dedicated smash tool and press the patty down firmly and quickly. The goal is a thin, wide patty (about 1/4-inch thick) that’s pressed into the onions. Hold the smash for about 10 seconds to ensure maximum contact.
- Seasoning: Generously season the exposed side of the smashed patty with salt and pepper.
4. The Flip, Cheese, and Steam
Smash burgers cook incredibly fast—usually between 90 seconds and two minutes per side. Timing is everything to avoid drying out the thin patty.
- The Flip: After about 90 seconds to two minutes, when the edges are crispy and brown, use a thin, stiff spatula (like a fish spatula) to scrape under the patty and flip it. The caramelized onions should now be fused to the bottom, forming a dark, crispy crust.
- The Cheese: Immediately after flipping, place a slice of Pepper Jack cheese on top of the patty. This is Mauricio’s cheese of choice, adding a subtle spice and a creamy melt that cuts through the richness of the beef.
- The Steam: To ensure a perfect melt, place a basting dome or an inverted metal bowl over the patty for about 30 seconds. A splash of water under the dome will create steam, melting the cheese perfectly.
5. The Assembly: Simple and Classic
The final assembly should be quick and simple to let the onion-crusted patty and Pepper Jack cheese shine.
- The Bun: Do not use a gourmet bun; they are too thick and distract from the patty. A soft, classic potato roll or a simple white bun is ideal. Lightly toast the interior of the bun on the griddle using some of the rendered beef fat for extra flavor.
- Toppings: Place the finished patty on the bottom bun. Add your preferred toppings. For a simple classic, use dill pickles and a few slices of tomato.
- Sauce: Mauricio is known for simple condiments. While a specific burger sauce isn't attributed to him, he enjoys a simple mix of ketchup with a generous pinch of black pepper for dipping. For an optional, high-flavor addition that complements the Pioneer Woman’s style, try a simple, classic "special sauce" made from mayonnaise, ketchup, and sweet pickle relish.
Topical Authority: Why the Onion Smash Technique Works
Mauricio Scott’s method is not just a gimmick; it’s a brilliant application of food science that maximizes flavor and texture. This technique leverages several key culinary principles:
- Enhanced Maillard Reaction: The Maillard reaction is the chemical process that gives seared meat its complex, savory flavor and brown crust. By smashing the cold beef onto a hot surface, you create maximum contact, accelerating this reaction.
- Onion Fusion and Caramelization: Placing the chopped white onions down first ensures they get a head start on caramelizing. When the patty is smashed over them, the beef fat melts and mixes with the onions and the surface, essentially frying and fusing the onions directly into the beef crust. This eliminates the risk of raw or soggy onions and creates a single, intensely flavorful layer.
- Moisture Retention: While the patty is thin, the rapid, high-heat cooking and the layer of melting Pepper Jack cheese help to lock in the remaining moisture, preventing the burger from becoming dry.
By focusing on the quality of the 80/20 ground beef, the high heat of the griddle, and the unique addition of the chopped white onions directly under the smash, Mauricio Scott has created a simple recipe that delivers a complex, satisfying flavor. It’s a technique that is fast, easy, and guaranteed to produce a phenomenal burger every time.
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