|Photo Courtesy of Food and Whine|
Cheddar and Onion Smashed Burgers
[Adapted from Toronto Star who adapted it from June’s Food & Wine recipe from Umami Burger]
1 1/4 lb. (575 g) ground beef (not too lean)
Kosher salt and freshly ground pepper
2 small yellow onions, sliced across the equator paper thin
4 oz (115 g) cheddar cheese, sliced
4 soft buns, split, warmed
Heat a large cast-iron skillet or cast-iron griddle over medium heat for 10 minutes.
Without overhandling meat, loosely form into four, 5-oz (140-g) balls.
Place in pan or on griddle. Cook, undisturbed for 30 seconds. Using large, unperforated, heavy spatula, flatten each ball into a 5-inch round patty. Season each with salt and pepper. Cook undisturbed for 2 minutes. Press one-quarter of the onions onto each patty (some will fall to side). Use a spatula to carefully flip the burgers so the onions are on bottom. Top each patty with a piece of cheddar cheese. Cook for 2 minutes. Cover and cook for 1 minute to melt cheese.
Transfer burgers with onions to buns.
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Many thanks Food and Whine!