Oklahoma Onion Smash Burgers
- Level: Easy
- Total: 15 hr 20 min (includes pickling time)
- Active: 45 min
- Yield: 4 servings
- Level: Easy
- Total: 15 hr 20 min (includes pickling time)
- Active: 45 min
- Yield: 4 servings
Ingredients
Spiced Garlic Dill Pickles:
Comeback Sauce:
Burgers:
Directions
Special equipment:
cheesecloth; kitchen twine- For the spiced garlic dill pickles: Place the dill, peppercorns, fennel seeds, garlic, jalapeño and habanero in the center of a square of cheesecloth. Gather the edges together to form a sachet, then tie with kitchen twine.
- In a medium saucepan, combine the vinegar, sugar, mustard seeds and 1 1/2 cups water and bring to a simmer over medium-high heat. Add the cheesecloth bundle, then cover and remove from the heat. Let the brine steep for 3 to 4 hours.
- Meanwhile, slice the cucumbers 1/4-inch-thick using a mandoline or sharp chef’s knife. Transfer to a large container and set aside. Remove and discard the cheesecloth bundle from the brine, then pour the brine over the cucumbers, pressing down to submerge and weighting if necessary. Cover and refrigerate for at least 12 hours and up to 1 week.
- For the comeback sauce: Whisk together the mayonnaise, ketchup, relish, hot sauce, lemon juice, cider vinegar, rice vinegar, Worcestershire sauce, smoked paprika, black pepper and cayenne in a bowl until fully combined. Refrigerate until ready to use.
- For the burgers: Using your hands, form the beef into four patties and sprinkle on both sides with salt and pepper.
- On a griddle or in a very large skillet, melt the butter over medium-high heat. Add the onion in four piles, then place a patty on top of each pile and use the bottom of a small skillet to smash down, getting the patty as thin as possible. Cook until the onions are well browned, 4 to 6 minutes. Flip the patties, then top each with a slice of cheese and continue cooking until charred on the second side and the cheese is melted, about 2 minutes.
- Meanwhile, spread the mustard on the bottom halves of the buns and the comeback sauce on the top halves. Place a patty on the bottom half of each bun, then top with a pile of lettuce and finish with the bun top. Serve with the pickles.
Cook’s Note
For the Oklahoma Onion Smash Burgers, use a mandoline to quickly and evenly slice the onions. For the comeback sauce, adjust the level of heat by increasing or decreasing the amount of hot sauce and cayenne to suit your palate. For the spiced garlic dill pickles, to submerge the cucumbers in the brine, find a small plate or saucer that fits into your container. Press it down over the cucumbers to submerge, then top with a can or other heavy object.
