I didn’t think that I would ever come across anything that would make me re-think what is the best way to cook a burger. In my mind, it’s all about the char-grilled BBQ and I wait anxiously all winter for the warm weather to return so I can enjoy a BBQ burger again.
So when I read this article in the Toronto Star recently about a burger that was cooked on a griddle and was “smashed”, I was intrigued but skeptical that this could really rival a BBQ burger. Being the adventurous type that I am though, I printed out the accompanying recipe for Cheddar and Onion Smashed Burgers and gave it a go.
Well … I ate my words … and a really, really great burger! It was maybe the best burger I’ve ever made at home, BBQ included and what’s more, because it’s cooked inside it doesn’t rely on a BBQ, it means a great burger can be made any time of year. Bonus!
Cheese and Onion Smashed Burgers
Summary: This is one great burger. It will make you change the way you think about how to cook your burgers. The secret is a loose patty and a hot pan.
- 1 1/4 lb. (575 g) medium fat ground beef
- Kosher salt and freshly ground pepper
- 2 small yellow onions, sliced across the equator paper thin
- 4 oz (115 g) cheddar cheese, sliced
- 4 soft buns, split, warmed
- Heat a large cast-iron skillet or cast-iron griddle over medium heat for 10 minutes.
- Without overhandling meat, loosely form into four, 5 oz. balls.
- Place in pan or on griddle. Allow to cook undisturbed for 30 seconds. Using a large, heavy spatula (without any holes in it), flatten each ball into a 5-inch round patty. Season each with salt and pepper. Cook undisturbed for 2 minutes. Press one-quarter of the onions onto each patty (Some will fall off. That’s ok). Use a spatula to carefully flip the burgers so the onions are now on the bottom. Top each patty with a piece of cheddar cheese. Cook for 2 minutes. Cover and cook for 1 minute more to melt cheese.
- Transfer burgers with any onions from the pan, to buns. Garnish and enjoy!
Prep time: 10 min | Cook time: 10 min | Total time: 20 min
Number of servings (yield): 4
Adapted from Toronto Star who adapted it from June’s Food & Wine recipe from Umami Burger. | Photo