👨🍳 Instructions
1. Prepare the Ingredients
- Slice the Onions: The thinner, the better! Use a mandoline or a sharp knife to achieve paper-thin slices.14 Separate the rings and set them aside.
- Portion the Beef: Divide the pound of ground beef into four equal balls (about 4 ounces each).15 Do not season them yet.
- Prepare the Griddle: Heat a large cast-iron skillet or griddle (a flat top is ideal) over medium-high to high heat.16 It should be hot enough to sizzle immediately. Add the vegetable oil and spread it across the surface.17
2. Toast the Buns (Optional but Recommended)
- Place the buns cut-side down on the hot surface for about 30 seconds to 1 minute until lightly golden brown.18 Remove and set aside.
3. Cook and Smash the Patties
- Place the four balls of beef on the hot griddle.19
- Immediately sprinkle the tops of the beef balls generously with salt and pepper.20
- Take a large handful of the thinly sliced onions (about ½ cup) and pile them directly on top of each beef ball.21 It will look like a lot!
- Using a large, sturdy metal spatula or burger press, firmly smash the beef ball and onions down into a thin patty (about ¼ to ⅓ inch thick). Ensure the onions are pressed well into the meat.22
- Let the patties cook undisturbed for about 2 to 3 minutes, or until the edges are brown and a crust has formed on the bottom.23
4. Flip, Melt, and Steam
- Carefully slide your spatula under the patty, making sure to scrape up the crispy bottom and all the griddled onions.24 Flip the burgers so the onions are now on the cooking surface.25
- Immediately place a slice of American cheese on top of each patty.26
- Classic Steaming Technique: Place the top bun half directly on the melting cheese.27 Then, stack the bottom bun half upside down on top of the top bun.28 This allows the buns to gently steam, becoming soft and soaking up the savory aroma.
- Cook for another 1 to 2 minutes, until the cheese is fully melted and the onions underneath are caramelized and slightly crispy.
5. Assemble and Serve
- Remove the completed burgers and stacked buns from the griddle.
- If using, spread your desired condiments (mustard, pickles, sauce) on the bottom bun.29
- Place the cheeseburger patty (with the caramelized onions facing up) onto the prepared bottom bun.30
- Cap with the top bun and serve immediately!
💡 Baker's Notes & Tips
- Thinness is Key: The success of this burger relies on the super-thin onions.31 A mandoline slicer makes this job quick and perfect. If slicing by hand, aim for paper-thin ribbons.
- Don't Overwork the Beef: Roll the beef into balls gently.32 Overworking the meat will make the finished burger tough.
- High Heat, Quick Cook: This is a smash burger, so use high heat for a fast cook time and maximum crust (Maillard reaction).33
- Cheese Choice: While American cheese is traditional for its unmatched melt, you can substitute it with sharp cheddar, Swiss, or pepper jack if you prefer.34
- The Spatula: A large, non-slotted, stiff metal spatula is essential for both the initial smash and for scraping up the crispy onion crust when flipping.35
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