Classic Smash Burgers

Ingredients

• ½ lb ground beef, 80/20
• 2 count hamburger buns
• 2 count American cheese slices
• ½ medium onion, white or yellow
• 1 tablespoon butter
• ¼ teaspoon salt and pepper
• 1 serving condiments (ketchup, mustard, mayonnaise, pickles)

Instructions

1. 1

   Slice the onion crosswise into thin rings about 1/8-inch thick, like stacking coins. Separate each ring and set aside in a small pile.

2. 2

   Divide the ground beef into two roughly equal portions, each about the size of a golf ball. Set them on your cutting board, spacing them about 6 inches apart.

3. 3

   Open the hamburger buns and place them on a clean plate or cutting board, ready to toast.

4. 4

   Place a 12-inch cast iron skillet or griddle over medium-high heat and wait 3–4 minutes until the surface shimmers and a drop of water sizzles and evaporates immediately when flicked on.

5. 5

   Add half the butter (0.5 tablespoon) to the skillet and swirl until melted and coating the whole surface, about 20 seconds.

6. 6

   Place one beef ball in the center of the skillet. Using the flat bottom of a metal spatula, press down hard on the beef and hold for 30 seconds without moving—you should hear a loud sizzle and smell browning beef.

7. 7

   Scatter half the onion slices on top of the beef patty while it is still pressed down, then continue pressing for another 30 seconds until the underside is deep brown, like a dark caramel color.

8. 8

   Flip the patty with the spatula so the onions are now on the bottom facing the hot skillet, and cook without moving for 20 seconds. The onions will char and stick to the beef.

9. 9

   Lay one cheese slice on top of the cooked patty and remove it from the skillet to a clean plate. The residual heat will melt the cheese while you cook the second burger.

10. 10

    Repeat steps 5–9 with the remaining 0.5 tablespoon butter, second beef ball, remaining onion slices, and remaining cheese slice, cooking for the same timing.

11. 11

    Place both bun halves cut-side down on the hot skillet for 30 seconds, until they turn golden brown with slight char marks—this adds crunch and warmth.

12. 12

    Spread ketchup, mustard, and mayonnaise on the bottom bun halves—about 1 teaspoon of each, distributed evenly across the surface.

13. 13

    Place one beef patty with melted cheese on each bottom bun half, with the charred onions facing up on the cheese.

14. 14

    Add 1–2 pickle slices on top of each patty, then crown with the top bun halves and press gently so the burgers hold together.

Tools you’ll need

• 12-inch cast iron skillet or flat griddle
• metal spatula, flat and sturdy
• cutting board
• chef's knife or santoku knife
• small plate or bowl

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