getting off work here in a hour or so and all i wanna do is smash - got the steakhouse grass fed 80/20 yesterday
1 pound = 4 patties
5 minute cooking time so toast your buns first - have cheese and everything at the ready - not sure what sauce I'm going with
I love smashburgers. I make a variation I call the Oklahoma Onion Smashburger. I get a peeled yellow onion and cut it in half. Using a mandoline food slicer I cut the onion into the thinnest slices I can. I then salt the onions and put them into a strainer so they release some of their water; this process takes 1 to 2 hours.
I then butter and toast the hamburger buns ahead of time while the onions are draining (I use brioche style buns). I roll the hamburger meat into balls and fire up my griddle or cast iron pan (depending on how many I need to make). I place the burgers on the grill and smash them as thin as possible. I season them with salt/pepper/Cavender's Greek seasoning and immediately place a liberal amount of onions on top of each smashed burgers and cook until they are ready to flip.
About a minute after I flip the burgers I place a slice of American cheese on the burger followed by the top of the bun and then the bun bottom (this kind of steams the bun and infuses onion flavor). When the burgers are done I take the bun bottom off and plate it followed by the cooked burger and bun top.
I like the Kroger's burger sauce along with pickle slices on mine. I was stunned how good these are the first time I made them.
Apparently these were first made in Oklahoma during the depression; onions were added to provide a cheap way to provide more sustenance.
Bon Appetit!
