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SERVES 4
BURGER SAUCE
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons ketchup
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
SMASH BURGERS
- 1 1/2 pounds high-quality 80% lean ground beef
- 1 teaspoon canola oil
- 1 large yellow onion, very thinly sliced (about 2 cups)
- 1 large jalapeño chile, very thinly sliced (about 1/2 cup)
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 4 American cheese slices
- 4 soft hamburger buns, split and toasted
1. Make the burger sauce: Stir together all burger sauce ingredients in a small bowl. Cover and chill until ready to use.
2. Make the smash burgers: Divide beef into 8 (3-ounce) portions, and shape each portion into a loose ball; place on a parchment paper–lined baking sheet. Cover and chill while preparing grill.
3. Cut a 3-inch square of parchment paper; set aside. Preheat grill to high (450°F to 500°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on stove over high.) Drizzle skillet evenly with oil. Working in batches if needed, arrange onion slices in 8 small mounds (about ¼ cup each) on griddle, spacing at least 2 inches apart. Top onion mounds with jalapeño slices (about 1 tablespoon each), and sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper. Cook, undisturbed, until onions are beginning to brown, 30 seconds to 1 minute.
4. Place 1 meat ball on 1 onion mound. Top with parchment paper square, and press firmly to flatten using a sturdy spatula or burger press, forming a 4-inch-wide patty; remove parchment paper. Repeat process with remaining meat balls and onion mounds. Sprinkle smashed patties evenly with remaining ¾ teaspoon salt and remaining ½ teaspoon pepper. Cook, undisturbed, until patties begin to crisp around the edges, 2 to 3 minutes. Flip patties so that onion-jalapeño mixture is on top. Place 1 cheese slice on each of 4 patties. Continue to cook until patties are well browned and cheese is melted, 1 minute and 30 seconds to 2 minutes. Top each cheese-covered patty with a plain patty to create 4 double stacks.
5. Transfer each stack to a bottom bun. Spread about 1 tablespoon burger sauce on each top bun; place on top of patties. Serve immediately.
MAKE AHEAD Burger sauce can be stored in an airtight container in the refrigerator for up to 1 week.
NOTE Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.
https://www.foodandwine.com/jalapeno-onion-smash-burgers-8655336