Smash Burger
Ingredients
For each burger:
- 3 oz. Ground Chuck (80% lean, 20% fat) MUST BE 80/20 or fattier; DON'T use lean beef!
- 3oz of Onions, sliced extra thin (approx. a handful)
- 1 Potato Roll
- 1 slice of American cheese
- Sea Salt
Directions
- Slice onions super, super thin. If the onions are too thick, the burger will be overwhelmed with raw onion rather than cooked sweet onions balancing out the rich burger.
- Portion the meat into 3oz patties or balls slightly smaller than a baseball.
- Preheat the cast iron pan really well.
- Toast the buns quickly. Once the buns are toasted, remove from the pan.
- Add balls of the ground beef to the pan with space between.
- Then immediately smash the burger with a spatula. (In the video, he adds the onions and THEN smashes it down.)
To ensure it doesn’t stick, use parchment paper. Press the edges of the meat into the pan to get it nice and thin.
- Season the patties with salt.
- Add about a handful of the onions right on the meat. Season the onions.
- Once you see a crust has developed on the underside, flip it.
- Season the meat again.
- Add a slice of the cheese.
- On top of the cheese, add the bottom bun, and on top of that, add the top bun, so they can steam.
- Once the onions are nicely cooked, scrape up the burger and take the top bun and close up the burger and dig in.
- Total cook time is about 3-5 minutes depending on the size you slice the onions and how thin you smash the burger so please keep in mind the variables that are at play here.
Makes 1 burger