Quick and Delicious Oklahoma Smash Burgers (Print version)
Thin beef patties smashed over caramelized onions and seared on a hot skillet, stacked with melted American cheese for a quick 20-minute dinner.
# Ingredients:
For the patties
01 -
1 lb (450 g) ground beef, 80/20
02 -
1/2 large yellow onion, very thinly sliced
03 -
1 tablespoon neutral oil, such as avocado or canola
04 -
Salt and black pepper
For the sauce and assembly
05 -
1/4 cup (60 g) mayonnaise
06 -
1 tablespoon yellow mustard
07 -
1 teaspoon ketchup
08 -
1/4 teaspoon garlic powder
09 -
4 slices American cheese
10 -
4 soft hamburger buns
11 -
Dill pickle chips, for serving
12 -
Shredded lettuce and thin tomato slices, optional
# Instructions:
01 -
Whisk mayonnaise, mustard, ketchup, and garlic powder in a small bowl. Set it in the fridge so the flavors settle while you cook.
02 -
Place a cast-iron skillet or griddle over high heat until it is smoking hot. Add a thin layer of oil and let it shimmer.
03 -
Divide the ground beef into four equal portions and shape them into loose meatballs. Do not pack them tight.
04 -
Lay a small handful of thin onion slices in the pan. Place a meatball on top, cover with a square of parchment paper, and press it flat with a sturdy metal spatula. Get it thin, about 1/4 inch, so the edges crisp. Peel off the parchment and repeat.
05 -
Let the patties cook for two to three minutes undisturbed. The onions underneath will brown and fuse into the beef.
06 -
Flip each patty, season the cooked side, and lay a slice of American cheese on top. Cover the pan briefly to melt the cheese.
07 -
While the cheese melts, press the buns cut-side down into the hot skillet until they turn golden and crisp.
08 -
Spread sauce on the toasted buns, add the patties, and top with pickles, lettuce, or tomato if you like. Serve right away while the edges are still crisp.
# Good to know:
01 -
Best served immediately while the cheese is melted and the edges are crisp.
02 -
For food safety, ground beef should reach 160°F (71°C).