Smash Burgers Recipe

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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Mustard, Yellow(60g)
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  Mayonnaise, Regular(60g)
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  Ketchup(60g)
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  2 teaspoons kosher salt
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  Cheese, American, Processed
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  Bread, Hamburger Bun, Sesame Seed
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  Lettuce, Iceberg
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  Tomato

Instructions

1. 1Divide the ground beef into 4 equal pieces and gently roll each into a ball without overworking the meat.
2. 2Heat the olive oil in a cast iron skillet or flat-top grill over high heat until it glistens and just begins to smoke, about 2–3 minutes. Add half of the sliced onion and cook, stirring often, until deeply browned, about 4 minutes. Transfer the caramelized onion to a plate and return the skillet to high heat.
3. 3While the onion cooks, whisk together the yellow mustard, mayonnaise, ketchup, and the remaining raw onion in a small bowl to make the burger sauce. Set aside.
4. 4Once the skillet oil is smoking, place one beef ball on the surface. Top it with a small square of parchment paper and use a thick spatula to smash it firmly into a ⅛-inch-thin patty, pressing for 10–15 seconds. Remove the parchment, season the patty with ¼ teaspoon salt, and cook over high heat for 2–3 minutes until the underside is deep golden brown and crispy.
5. 5Flip the patty, immediately season the second side with ¼ teaspoon salt, and top with 1 tablespoon of the caramelized onion and one slice of American cheese. Cook over high heat for 1–2 minutes until the cheese is fully melted and the internal temperature reaches 160°F.
6. 6Transfer the finished burger to the bottom half of a sesame seed bun and repeat steps 4–5 with the remaining three beef portions and cheese slices.
7. 7Top each burger with a generous spread of the burger sauce, a small handful of iceberg lettuce, and one slice of tomato. Cap with the top half of the bun and serve immediately.