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Smashed Hamburgers with Caramelized Onions

Source of Recipe

From "Modern Comfort Food" by Ina Garten


Recipe Introduction

"Could there possibly be a new way to make hamburgers that I didn't know about?? As it turns out, there is! You form the burgers and freeze them for fifteen minutes, then sear them in a hot cast-iron skillet (smashing them lightly with a metal spatula) so the outsides get browned and crusty while the insides are still rare. I love the caramelized onions and melted Gruyère on top."

List of Ingredients

â—¦ Canola or grapeseed oil
â—¦ 4 cups (¼-inch) sliced red onions (2 medium)
â—¦ 1 teaspoon sugar
â—¦ 1 tablespoon good red wine vinegar
â—¦ 1 ½ teaspoons dry mustard powder, such as Colman's
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 ¼ pounds ground beef with 20% fat
â—¦ 1 ¼ cups grated Gruyère cheese (4 ounces)
â—¦ 4 sandwich potato rolls, such as Martin's
â—¦ Ketchup, for serving


Recipe

Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.

Meanwhile, combine the dry mustard, 1 ½ teaspoons salt, and ½ teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for *exactly* 15 minutes.

Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 ½ tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 ½ to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 ½ to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.

Makes 4 hamburgers