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hand in glove putting cheese on burger
Robin Ward

Best of the 70's Onion Smash Burgers

Elevate your onion smash burgers by placing paper-thin onion rounds on the skillet and pressing the burger on top, infusing the meat with their aromatic essence for a delightful twist on the classic recipe.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 burger buns
  • 1 lb ground beef, divided into 4 portions (preferably 80/20% fat)
  • 1-2 tsp duck fat, or vegetable oil
  • steak seasoning of choice, to taste (optional)
  • salt & pepper, to taste (if not using steak seasoning)
  • 1 very large onion, cut into paper-thin rounds (I used a mandolin)
Optional toppings:
  • cheese slices (I used American cheese. Yellow or white)
  • dill pickles
  • tomatoes, sliced thin
  • lettuce leaves
Burger sauce:
  • 1 Tbsp mayonnaise (or full fat Greek yogurt)
  • 1 Tbsp ketchup
  • 1 Tbsp mustard (I used yellow. A grainy mustard is good too)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pickle juice
  • salt and freshly ground black pepper to taste

Equipment

  • Heavy-bottomed stainless steel, carbon steel, or cast iron skillet; large, firm metal spatula or cast-iron press (Or use the bottom of a 28 oz can)

Method
 

  1. Mix all sauce ingredients together and adjust to taste. Set aside. Prepare a burger "station" or have all toppings on a cutting board ready for assembly.
  2. In a 12-inch skillet, add duck fat or oil, then wipe around with a paper towel. Place the skillet over medium heat and allow it to preheat for about 4-5 minutes. Meanwhile, gently form each portion of ground beef into a ball, being careful not to overhandle the meat, just until it holds its shape without falling apart. Avoid excessive handling of the meat.
  3. When the skillet begins to emit a slight smoke, indicating it's adequately heated, add two separate handfuls of sliced onions to the spots where each burger will be placed. Next, place a beef ball on top of each pile of onions. Using a firm stiff metal spatula, burger press, or the bottom of a can, press down on each one until they are roughly 4 to 4½ inches in diameter and about 1 cm thick. If needed, use a second spatula to apply downward pressure to ensure the burgers are smashed sufficiently.
  4. Generously season burgers with steak seasoning of choice or salt and pepper.
  5. Cook without moving until a golden-brown crust develops, about 2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now.
  6. Continue to cook until patties are cooked to desired doneness - about 1 minute longer or when cheese has melted. Turn of heat. Remove skillet from the burner. Remove from pan and set aside on a plate.
  7. Lightly butter the buns and toast each side on the skillet until they reach your desired level of doneness. You can toast both sides or just the insides according to your preference. Be mindful not to burn them; ensure the heat is off as needed.
  8. Assemble the burgers or allow each individual to customize their own according to their preferences as they enjoy their meal.

Notes

  1. To achieve the best results, consider cooking two patties simultaneously in a 10-12 inch skillet. If you're utilizing a large electric griddle, you can easily accommodate more patties at once.
  2. Elevate the flavor of your burgers by incorporating a tablespoon of duck or goose fat into the pan before frying. If you've recently used duck fat to fry potatoes for this meal, repurposing the residual fat in the pan for cooking the burgers imparts an additional richness and depth to the overall flavor profile.
  3. To enhance the flavor of the tomato slice, I prefer seasoning it with a bit of salt and pepper as I assemble the burger.
  4. No matter the size of your group for the meal, a burger station allows people to customize their burgers with various toppings, condiments, and patties.