Name: My Signature Smash Burger
Ingredients: For the Caramelized Onions; 2 tablespoon (28 g) butter; 1 tablespoon (15 ml) olive oil; 2 large onions, thinly sliced 1 tsp salt; 1/2 teaspoon black pepper; For the Burgers; 2 pound (900 g) ground beef (80-percent lean); Salt and black pepper, as needed; 8 slice of cheese (American, Cheddar, Pepper Jack or your favorite); 4 burger buns; For the Signature Burger Sauce; 1/2 (120 ml) mayonnaise; 1/4 (60 ml) barbeque sauce of choice (preferably with pepper); 2 tablespoon (30 ml) mustard

My Signature Smash Burger

By: Mike Alfarah from How to Cook a Steak

My Signature Smash Burger

By: Mike Alfarah from How to Cook a Steak

Simplicity isn’t always a bad thing, especially when these ingredients carry so much flavor on their own. The caramelized onions add so much depth of flavor that complement the crispy beef patties so well. American cheese, love it or hate it, makes for the best cheese on a smash burger hands-down. And topping it off with my burger sauce takes it to an entirely new level. Feel free to dress it up with additional toppings or let the simple-yet-incredible flavors shine through on their own.

Yields4 burgers

Ingredients

For the Caramelized Onions
2 tablespoons (28 g) butter
1 tablespoon (15 ml) olive oil
2 large onions, thinly sliced 1 tsp salt
1/2 teaspoon black pepper
For the Burgers
2 pounds (900 g) ground beef (80-percent lean)
Salt and black pepper, as needed
8 slices of cheese (American, Cheddar, Pepper Jack or your favorite)
4 burger buns
For the Signature Burger Sauce
1/2 (120 ml) mayonnaise
1/4 (60 ml) barbeque sauce of choice (preferably with pepper)
2 tablespoons (30 ml) mustard

Instructions

We’re going to start by making our caramelized onions. In a large skillet, melt the butter with the olive oil over medium- low to medium heat. Add the onions and season them with salt and pepper. Let them cook in the oil and butter, stirring occasionally, for 40 to 45 minutes, or until they become caramelized and turn a golden brown. When they are ready, remove them from the heat and set aside.
For the burgers, preheat a cast-iron skillet or griddle over medium-high heat. Divide the ground beef into eight equal portions, 3 to 4 ounces (85 to 113 g) apiece, shaping each portion into a ball. Season one side of each beef ball with salt and pepper.
Place a beef ball onto the preheated skillet or griddle, seasoned side down. Using a burger press or spatula, press down, firmly flattening the ball into a patty that’s as thin as you can get while holding still holding its circular shape. This is the key to getting the caramelized crispy edges that make a smash burger so good. Repeat with each beef ball. Season the top sides of the patties with a sprinkle of salt and pepper. Cook for 2 to 3 minutes, or until the edges turn brown and crispy. The burgers will cook 80 to 90 percent of the way on this first side.
Give the patties a flip and place a slice of your favorite cheese on top of each patty. Move the cooked burgers over to the cooler side of the griddle or to a sheet pan if using a skillet, to allow the cheese to finish melting and the burger to rest a moment. Give the buns a quick toast on the griddle or skillet as well and set them aside.
While the patties are resting, let’s make my signature burger sauce. Combine the mayonnaise, barbecue sauce and mustard in a small bowl and mix well. It’s a very simple sauce, but the flavor is on another level.
To build the best possible burger, start by adding 1⁄8 to 1⁄4 cup (30 to 60 g) of caramelized onions to the bottom bun. Then place down two of the smash burger patties and spread a generous amount of my signature burger sauce on the top bun. Place the bun on top and you are ready to enjoy my favorite burger.