Smashed Burger Recipe
Smashed Burger Recipe
Winter seems to be slamming down on the United States with no disregard for the grillers and BBQers around the country. Here in California it almost hit 30°F and people were getting ready for the end of the world. OK… I know it’s not that bad here but with parts of the country frozen over and below zero, we thought it was time to bring a little bit of summer inside.
Whether it is the Fourth of July or just a sunny weekend BBQ you can be sure to find two things; people hanging around the grill and burgers. It might not be possible to go out to the grill but we can definitely make some delicious SMASHED BURGERS. If you don’t know about smashed burgers let me start off by saying they are delicious. Smashed burgers are cooked in a cast-iron skillet or griddle and are initially formed as balls before being pressed thin in the hot pan. The pressing, or smashing, creates a great sear on the patty and can be easily done with our CAST IRON ROUND GRILL PRESS.
I like to take these burgers one step further by putting a small pile of thinly sliced onions on top of the meat before smashing the patties. The trick is to take your time and slice those onions as thin as possible. I know it can take some time but it’s well worth the effort. This gives you amazing caramelized onions cooked in the burgers own fat. So by taking that extra time to cut the onions thin, you eliminate the need to caramelize the onions in another pan and they taste a million times better. One less pan means less cleanup and who can complain about that.
What you put on your burger is up to you but I was having a craving for the classic. I needed shredded lettuce, American cheese and dill pickles. However if that’s not your style, by all means, switch it up, just remember to stay inside and stay warm.
Smashed Onion Burgers
Makes 4 patties
- 1 lbs ground beef divided into 4 balls
- ½ a yellow onion sliced paper thin
- 4 slices of cheese
- hamburger buns
- condiments and toppings
Preheat a cast-iron pan until it begins to smoke. Add a small amount of oil to the pan and place the four portions of beef in the pan. Pile the onion on top of the beef and immediately press down using the CAST IRON ROUND GRILL PRESS to a thickness of about 1/3 of an inch. Season the patties with salt and pepper.
Allow the patties to cook 1 minute or two without moving them. Once the side that is cooking looks nice and caramelized flip the patties and immediately place cheese on top. Cook for an additional 30 seconds.
Remove the patties from the pan and assemble your burgers to your liking.