Cheese and Onion Smashed Burgers (Food and Whine)

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Cheese and Onion Smashed Burgers

June 21, 2011

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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!

These burgers are fabulous but they do create a bit of smoke while cooking so I suggest turning on your oven fan to prevent your smoke detector from going off (like mine did :)

Cheddar and Onion Smashed Burgers

ingredients

1 1/4 lb. (575 g) ground beef (not too lean)
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

method

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 (140-g) balls.

Place in pan or on griddle. Cook, undisturbed for 30 seconds. Using large, unperforated, heavy spatula, 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 to side). Use a spatula to carefully flip the burgers so the onions are on bottom. Top each patty with a piece of cheddar cheese. Cook for 2 minutes. Cover and cook for 1 minute to melt cheese.

Transfer burgers with onions to buns.

Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings

Adapted from Toronto Star who adapted it from June’s Food & Wine recipe from Umami Burger.

Tags: hamburger, main courses, recipes,

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Comments

I'm hoping to make lots of different kinds of burgers this summer since we mostly grill when it's so nice out. This recipe has been added to the list! Thanks!

May - So Very Domestic on June 22, 2011 2:55 PM

Hope you get a chance to try them. I think you'll really enjoy them, May.

Jen on June 22, 2011 11:02 PM

How cool! I never would have thought to cook a burger that way. Can't wait to try it out. Thanks for sharing. :)

Erin on June 23, 2011 11:03 PM

I was the same, Erin. But it was so good, I think because it is a loosely formed patty. The problem with the BBQ is that you have to really form the patties so they don't fall apart or fall through the grates and well ... thinner and looser just tastes better, imo. If you try it, let me know what you thought.

Jen on June 24, 2011 7:06 AM

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