Smash Burger
Smash burgers are wildly popular these days, and for good reason. By smashing the ground meat into thin patties in a hot pan, you get burgers with a wonderfully crisp, browned crust. Then load them up with your favorite toppings. Ours include melted American cheese, dill pickles and a simple sauce of ketchup, mayo and mustard. A double dose of onions lends the finishing touch— caramelized yellow onion plus slices of uncooked white onion that are first soaked in cold water to tame the bite. Take your time when caramelizing the yellow onion; low and slow cooking ensures it will turn out soft, sweet and totally irresistible. Pair these burgers with fresh corn on the cob for the perfect summer meal.
Ingredients
- 1 small white onion, thinly sliced on a mandoline
- 1 lb. (500 g) grass-fed ground beef (80/20)
- 2 tsp. Worcestershire sauce
- Kosher salt
- 3 to 4 Tbs. canola oil
- 1 large yellow onion, thinly sliced
- 1/2 cup (4 oz./125 g) ketchup
- 1/2 cup (4 fl. oz./125 ml) mayonnaise
- 2 Tbs. yellow mustard
- 8 slices American cheese
- 4 potato or seeded hamburger buns, split
- Dill pickle slices for serving
Directions
Put the white onion in a medium bowl and cover with cold water. Set aside for at least 30 minutes or up to 1 hour (soaking removes the harsh bite).
In a large bowl, mix together the ground beef, Worcestershire and 1 tsp. salt. Let the beef mixture come to room temperature.
Meanwhile, in a medium fry pan over medium heat, warm 2 Tbs. of the canola oil. Add the yellow onion and cook, stirring occasionally, until deepened in color and softened, about 10 minutes. Add a splash of water to the pan, then reduce the heat and cook, stirring occasionally and adding more water as needed until absorbed, until the onion is caramelized, about 10 minutes more. Season to taste with salt. Set the caramelized onion aside.
In a small bowl, stir together the ketchup, mayonnaise and mustard; set the sauce aside.
Heat a large fry pan or a flat-top griddle over medium-high heat. When the pan is hot, pour in 1 to 2 Tbs. canola oil and heat until smoking.
Divide the beef mixture into 4 equal portions, roll each into a ball and place in the pan. Using a smash burger press or the back of a large spatula or cast-iron skillet, smash the burgers into very thin patties. Cook until a nicely browned crust forms, about 1 minute, then flip the burgers. Top each with 2 slices of cheese, cover with an upside-down baking sheet or a large fry pan and cook until the cheese is melted. Transfer the burgers to a plate.
Drain the white onion, discarding the liquid.
To assemble, spread the sauce on the cut sides of the bottom and top buns. Top each bottom bun with a smash burger, pickles, caramelized yellow onion and white onion. Cover with the top buns and serve immediately. Serves 4.
Williams Sonoma Test Kitchen