Smashburgers are all about maximizing flavor and achieving crispy, caramelized edges. The key is to start with a loosely packed ball of ground beef and smashing it hard onto a hot griddle for maximum browning and deep, savory flavor. A slice of American cheese melts over the patty, adding rich, gooey goodness. To top it off, slowly griddled caramelized onions bring a touch of sweetness, balancing the burger’s crispy, juicy bite.
Heat a rectangular griddle on medium heat. Add olive oil and add onions, spreading them out in the pan. Sauté the onions until they are softened and caramelized, stirring occasionally. After about 10 minutes, sprinkle the onions with ½ teaspoon Kosher salt to help break them down, and add a little water to the pan if the onions seem too dry. Continue cooking for 30-45 minutes more, lowering the temperature if the onions are beginning to burn. Remove the onions from the griddle. Meanwhile, divide the ground beef into four 4 oz. balls. Heat the pan on medium high heat. Place the balls on the hot griddle. Smash the burgers using a spatula, applying pressure, and sprinkle with salt and pepper. Cook the burgers for about 1 minute before flipping to the other side. The patties should begin to turn brown before flipping. Add a slice of American cheese on each patty and let it melt before removing from the griddle. Split the buns in half and toast them on the griddle in the beef fat until golden brown. Assemble each smashburger and serve with shredded lettuce, tomatoes, pickles and any desired condiments.
