Smash Burgers with Griddled Onions and Spicy Special Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 44
- Sodium
- 263
- Total: 25 min
- Active: 25 min
Ingredients
1/4 cup mayonnaise
1 to 2 pickled jalapenos, chopped
2 teaspoons pickled jalapeno brine
2 teaspoons Dijon, spicy brown or yellow mustard
1 small garlic clove, finely grated
1 pound ground beef chuck (20% fat)
1/2 pound ground beef brisket and/or short rib (20% fat)
4 tablespoons vegetable oil
1 large onion, halved and thinly sliced
1 large pinch sugar
Kosher salt and freshly ground black pepper
4 thin slices cheese such as Cheddar or Monterey jack
4 seeded hamburger buns or potato rolls, toasted
Lettuce and sliced tomatoes, for serving
Directions
- Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
- Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
- Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
- Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
- Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
- Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.