Copycat Smashed Burgers

• Makes: 4 burgers
• Start to Finish: 20 mins

Ingredients

• 1/2 teaspoon vegetable oil
• 1 pound 85% lean ground beef
• Kosher salt and freshly ground black pepper
• 4 slices American cheese
• 4 hamburger buns, toasted
• Assorted toppings (lettuce, tomato, pickles, onion, ketchup and/or mustard)

Directions

1. Using a paper towel, lightly grease a large stainless steel or cast iron skillet with 1/2 teaspoon vegetable oil. Heat skillet over medium heat.
2. Meanwhile, gently form ground beef into 4 puck-shaped portions, about 2 inches tall. Generously season with salt and pepper.
3. Increase heat to high until skillet begins to smoke. Place pucks in the skillet and firmly press with a stiff metal spatula until patties are about 1/2-inch thick and 4 1/2-inches in diameter.
4. Cook about 2 minutes or until a deep brown crust is formed. Using the spatula, carefully but firmly scrape the burgers from the pan and flip. Continue cooking about 1 more minute or until desired doneness is reached. Top with cheese. Transfer burgers to buns and top with desired toppings.

IN-N-OUT–STYLE DOUBLE CHEESEBURGERS

2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
¼ cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
½ teaspoon white vinegar
2 pounds ground beef chuck (preferably 60% to 80% lean)
4 hamburger buns, split
¼ cup dill pickle chips
4 to 8 thin slices tomato
¾ cup torn iceberg lettuce
Freshly ground pepper
¼ cup yellow mustard
8 slices American cheese

To Make:

1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and season
with ¾ teaspoon salt; cover and cook, stirring occasionally, until golden and soft, about
30 minutes. (Reduce the heat to low if the onions are browning too quickly.) Uncover,
increase the heat to medium high and continue to cook, stirring often, until caramelized,
about 8 more minutes. Add ½ cup water, scraping up any browned bits from the bottom of
the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions
to a bowl and set aside.

2. Mix the mayonnaise, ketchup, relish and vinegar in a small bowl; set aside. Form the beef
into 8 patties, about 4 inches wide and ½ inch thick.

3. Heat a griddle or large skillet over medium heat; lightly brush with vegetable oil. Toast
the buns cut-side down on the griddle. Spread each bun bottom with about 1 tablespoon of the
mayonnaise mixture, then top with a few pickles, 1 or 2 tomato slices, some lettuce and
another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)

4. Season both sides of the patties with salt and pepper. Working in batches, transfer the
patties to the griddle and cook 3 minutes. Spread about 1½ teaspoons mustard on top
of each patty, then flip and cover with 1 cheese slice; cook 2 more minutes for medium.
Top 4 of the patties with the caramelized onions, then cover with the remaining patties
cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops.

WHITE CASTLE–STYLE SLIDERS

1 onion, finely chopped
10 ounces ground beef chuck (80% lean)
1 teaspoon onion powder
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter,
cut into pieces
8 slider buns, split
8 thin dill pickle chips

To Make:

1. Put the onion in a medium bowl and cover with ½ cup water. Set aside 30 minutes.

2. Meanwhile, puree the beef with 2 teaspoons water, the onion powder, ¾ teaspoon salt
and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on
a piece of parchment paper; flip over the paper so the pencil side is down (you should still
be able to see the rectangle). Press the beef into the rectangle; cover with another piece of
parchment and press until the beef is very thin and fills the rectangle completely. Uncover
and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a
chopstick (one in the center and one near each corner). Slide the beef on the parchment
onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.

3. Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an
extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the
butter and arrange the patties over the onion. Cook until the meat is no longer pink around
the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun
tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are
completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the
skillet is too dry or if the onion starts browning.

4. Remove the bun tops from the skillet. Slide a spatula under each patty, picking up
the onions and bun bottoms along with the meat; flip over onto a plate. Top each with
a pickle and a bun top.