Ultimate Smash Burger

Ingredients

• 1 large onion (thinly sliced)
• 600 g ground beef (at least 20% fat)
• 1 tbsp sunflower oil (for frying)
• American mustard (for drizzling)
• 8 burger cheese slices
• 4 burger buns (of your choice)
• 3 medium pickles (sliced lengthwise; additionally finely chopped for the sauce)
• 75 g mayonnaise (for the secret sauce)
• 1 tbsp ketchup (for the secret sauce)
• 1 tbsp American mustard (for the secret sauce)
• 1 tbsp pickles (finely chopped, for the secret sauce)
• 1 tsp pickle brine (for the secret sauce)
• 1.5 tsp hot sauce (1–2 tsp or to taste)
• 0.5 tsp smoked paprika (for the secret sauce)
• 0.25 tsp garlic granules (for the secret sauce)
• white wine vinegar (a splash, for the secret sauce)
• sugar (a pinch, for the secret sauce)
• salt (to taste; for the onions and ground beef)
• black pepper (some, to season the ground beef)

Steps

1. 1

   For the sauce, stir together the mayonnaise, ketchup, mustard, finely chopped pickles, pickle brine, hot sauce, smoked paprika, garlic granules, white wine vinegar, and sugar. Season to taste and add more or less hot sauce as desired. Refrigerate until needed; the sauce will keep refrigerated for up to two days.

2. 2

   Set the oven to its lowest temperature and place a sturdy baking sheet inside. Sprinkle the sliced onions with some salt and toss them with your hands so the salt is evenly distributed. Set aside.

3. 3

   Divide the ground beef into eight loose balls of about 75 g each, taking care not to overwork the meat. Season generously with salt and some black pepper.

4. 4

   Heat some sunflower oil in a cast-iron or heavy-based frying pan over high heat. Place one ball of ground beef in the center of the pan.

5. 5

   Place a small handful of onions on top of the beef ball. Cover with a piece of parchment paper and press the meat as flat as possible using a burger press, a small saucepan, or a sturdy metal spatula. Hold it pressed down for one minute.

6. 6

   Remove the press and parchment paper. Fry the burger undisturbed for another minute so a deep, dark crust forms and the onions steam into the meat.

7. 7

   Drizzle some American mustard over the burger, flip it, and move it to the edge of the pan. Place a cheese slice on top and let it sizzle until the cheese melts.

8. 8

   While the first burger rests at the edge of the pan, place a second ball of ground beef in the center of the pan, cover it with onions, and press it flat as before using parchment paper and a heavy object. Hold it pressed down for one minute, then fry it undisturbed for another minute.

9. 9

   When the second burger is ready to flip, drizzle it with mustard as before, flip it, and top it with a cheese slice. Place the first burger on top to create a double burger.

10. 10

    Continue frying the double burger for two minutes, until the onions underneath are soft and lightly charred. Transfer the burger stack to the baking sheet in the oven to keep warm.

11. 11

    Repeat the process with the remaining ground beef, onions, mustard, and cheese until you have four double burgers.

12. 12

    Toast the cut sides of the burger buns in the pan drippings until golden brown.

13. 13

    Spread half of the burger sauce over the bottom halves of the buns. Place one double burger on each and top with the pickles sliced lengthwise.

14. 14

    Spread the remaining sauce over the cut sides of the bun tops. Assemble the burgers and serve.

Notes

The source does not specify exact amounts for the mustard used for drizzling, salt, black pepper, or the splash of white wine vinegar and pinch of sugar. The sauce can be stored refrigerated for up to two days.

Nutrition per serving

• main course
• burger
• American
• beef
• double-decker
• pan-fried
• quick
• high-protein