Smash Burgers With Burnt Onion
The onions go under the patty and fry into it. Thirty seconds too long is better than thirty seconds too short.
Sprinkle the garlic powder and Worcestershire over the beef and fold them through with your fingertips, only until evenly spread — the more you work the meat, the tighter and tougher it smashes. Divide into four loose balls without compacting them, and leave the salt for the pan. Chill until you are ready.
Get a heavy cast iron skillet or griddle as hot as it will go. Toast the cut buns in a dry corner of it and set aside.
Lay a small pile of sliced onion on the hot metal, put a ball of beef on top, and smash it flat and thin with a stiff spatula. Hold for ten seconds so it takes the shape.
Salt the top. Leave 90 seconds until the edges are lacy and dark brown, then scrape under it firmly — that crust is stuck to the pan and it is the entire dish.
Flip, cheese on immediately, 30 seconds more. Stack onto the bun with mustard and pickles while everything is still too hot to handle.
Made it? Be one of the first to rate it.