Cheddar & Onion Smashed Burgers

Recipe printed from chiknpastry.com

Cheddar & Onion Smashed Burgers
Adapted from Food & Wine, June 2011; serves 4

time commitment: 30 minutes

ingredients
16 thin bread-and-butter pickle slices, patted dry
4 burger buns, toasted
1 1/4 lb ground beef chuck (30 percent fat)
Salt and freshly ground pepper
2 small onions, sliced paper thin
4 oz sharp cheddar cheese, sliced
ketchup, and other fixin's that you choose

instructions
If you're into this sorta thing, grind your own meat, which takes about 5 minutes if you have a good grinder.

Heat a griddle until very hot. If you don't have a griddle, you can probably use a frying pan on high heat, but I used a griddle that is normally used for pancakes ;). Layer the pickle slices on the bottom buns.

Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns. Top with the ketchup, any other fixin's, buns and serve.

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