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Smash Burgers

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"A true testament to a great cook isn't just how perfectly they execute a classic omelet or how flawlessly they emulsify a sauce, but also how well they build a burger—it takes a deep, committed understanding of the sandwich holding and eating experience. Are the toppings going to slip out from under you when you take a bite? Is it too dry because you didn't have enough fat in the beef? These are important questions, folks."

List of Ingredients

â—¦ 2 tablespoons neutral-tasting oil
â—¦ 1 large sweet onion, sliced into thick rounds
â—¦ Kosher salt, to taste
â—¦ 1 pound ground beef (70%-80% lean)
â—¦ 8 slices of cheese (such as Gouda, cheddar, or pepper jack)
â—¦ 4 tablespoons unsalted butter
â—¦ 4 burger buns
â—¦ 1 to 2 heirloom tomatoes, sliced ¼ inch thick
â—¦ 2 dill pickles, sliced lengthwise
â—¦ ½ head iceberg lettuce, thinly sliced

Mustard sauce:
â—¦ ½ cup mayonnaise
â—¦ 2 tablespoons whole-grain mustard
â—¦ ½ bunch of finely sliced chives
â—¦ 1 clove garlic, grated
â—¦ 1 tablespoon hot sauce (optional)
â—¦ Kosher salt and freshly cracked black pepper, to taste


Recipe

In a 10-inch skillet, heat the oil over medium-high heat. Once very hot and the oil begins to move around the pan, add the sliced onion. Season generously with salt. Cook, stirring often, until the onions are cooked and lightly charred. Set aside in a bowl to cool.

Prepare the mustard sauce: In a small bowl, mix together all of the ingredients. Cover with plastic wrap, and refrigerate until ready to use.

Portion the ground beef into four even balls (4 ounces). Heat a large, dry cast-iron skillet over medium-high heat. Once the pan is hot, place the beef balls in the skillet, spacing them apart as much as you can, working in batches if needed. Smash them with a spatula to form flat patties about ½ inch thick. Season the tops generously with salt to taste. Let the patties sear for about 3 minutes, or until you get a nice crust on the bottom. Flip the patties, season the other side with salt, and sear for another 3 to 4 minutes, or until the patties are fully cooked through and nicely browned on the bottom. Add 2 slices of cheese on top of each patty in the pan. Add a small splash of water to the pan to create steam, and immediately cover with a lid or foil. Steam until the cheese is fully melted and then uncover and remove from the heat.

Spread the butter generously over the cut sides of the buns. In a large dry pan or on a griddle, toast all of the buns cut-side down over medium heat until beautifully browned. Season the tomato slices on both sides with salt, and let them rest for 2 minutes.

Assemble the burgers. On the bottom buns, spread out a dollop of the mustard sauce, followed by a layer of sliced tomatoes, pickle slices, iceberg lettuce, and a beef patty. Top the patties with charred onions and another generous dollop of the sauce. Finally, place the top bun. Enjoy immediately.

Serves 4