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Cheddar-and-Onion Smashed Burgers
© Marcus Nilsson

Cheddar-and-Onion Smashed Burgers

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  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: Makes 4 burgers
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Inspired by the sliders at White Manna in Hackensack, New Jersey, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.

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  1. 16 thin bread-and-butter pickle slices, patted dry
  2. Four 4-inch potato buns, buttered and toasted
  3. 1 1/4 pounds ground beef chuck (30 percent fat)
  4. Salt and freshly ground pepper
  5. 2 small onions, sliced paper thin
  6. 4 ounces sharp cheddar cheese, sliced
  7. Umami dust, for sprinkling (optional, see Note)
  1. Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.
  2. Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.
Notes The Secret Seasoning To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shitake mushrooms into a powder. Umami dust will soon be available at umamiburger.com.

Suggested Pairing

Beer Hoppy pale ale: Dale's Pale Ale.

Wine Juicy, peppery California Zinfandel.