Smashed Burger with Sweet and Red Onion, Bacon, American & Cheddar Cheese

You will need:

 Griddle or large non-stick skillet

A large, heavy spatula or meat press as burgers will stick to a slotted spatula

Smashed Burger with Sweet and Red Onion, Bacon, American & Cheddar Cheese

Servings: 4 people - two 2oz burgers each, for a total of 8

Ingredients:

  • 2 or 3 oz / thick cut bacon (per round of beef) cut into chunks
  • 1 lb / fresh ground beef or add richness up using a 1/2 lb of ground beef and ground sirloin
  • 1/4 lb / (per lb. of beef used) or so of sweet onion cut into chunks
  • 1/4 lb / (per lb. of beef used) or so of red onion cut into chunks
  • 4 slices / good American cheese not wrapped in plastic, cut into quarters and separated into stacks of two pieces at room temp, to have ready when you cook burgers. Sharpe cheddar makes a nice addition, one piece per burger the same size as the America quarters. Place cheddar on burger first and top with American as it will melt over it better, also room temp
  • 8 slider sized / buns split and toasted if you care to but I find it not worth the trouble. I like a thinner bun and in fact use a nine inch seeded hoagie or hotdog bun that I cut into three equal pieces, also less expensive.
  • 2 tbsp / butter and a splash of Olive oil for griddle, oil keeps butter from burning
  • 3 Mount Olive Hamburger Dill Chip pickles per burger
  • Kosher salt

Instructions:

  1. Cook the bacon in a nonstick skillet over medium heat until lightly browned in spots but still pink (do not cook until crispy), about 5 minutes. Transfer bacon to paper towel–lined plate and let cool completely.
  2. Once cooled, transfer the bacon into the bowl of a food processor and pulse several times to get uniform size. Add the chopped onions and process with the bacon to a uniformed small size - sort of mush.
  3. *Processing the onions with the beef adds to juiciness of the burger, trust me.
  4. Place meat in large bowl and add the chopped onion and bacon mixture. Add a good four finger pinch of kosher salt and mix gently with your hands making sure the onion is incorporated evenly in the meat.
  5. Using the frying pan you used for the bacon smash a small portion of the meat mixture and fry so you can do a taste to check of the mix and salt if needed. Heat griddle or large frying pan on high and turn on exhaust fan to high.
  6. Using a 2oz. ice cream scoop/a kitchen scale, gently form meat into 8 balls and set aside on a rimmed pan while the griddle heats. Have your cheese slices ready with your meatballs and have the buns open and on a tray ready for placement. Turn exhaust fan to high and wearing an apron, butter and oil the griddle, then depending on the size of your griddle or pan place as many meat balls on cooking surface that allows room for smashing and flipping. You can use a regular spatula for flipping Using the heavy, solid spatula, smash the balls, flattening them completely and allow the beef and onions to griddle away in their own fat/onion juices for two minutes or so. Flip the patties and then top each with the small squares of American/Cheddar cheese. Cook burgers for another two minutes or until the cheese melts.
  7. Have you buns open and ready to go with a dollop or squirt of “Secret Sauce”, if using, on the bottom half of the bun then a patty and two or three pickle chips. I strongly suggest you serve the burger with only the sauce or plain, no ketchup, mayo or mustard, you’ll taste why.
    Woody's Way: For catering I cook the burgers in advance without cheese for speed of service then cool and store until I need them. Then using a heavy duty plastic microwave plate and cover, I reheat the burger and now melt the cheese on top for about 2 minutes depending on your microwave. It’s the best.