Double smash burger with onions

Ingredients

• 720 g 20% fat ground beef
• 400 g yellow onions
• 4 pieces brioche burger buns
• 8 slices processed cheddar cheese slices
• 80 g sliced sweet and sour pickles
• 60 g ketchup
• 40 g yellow American mustard
• 30 g unsalted butter
• 15 ml sunflower oil
• to taste fine salt
• to taste ground black pepper

Method

1. Slice the onions as thinly as possible, then squeeze them in a clean kitchen towel to remove excess water; they should stay pliable but no longer soak your hand.
2. Divide the ground beef into equal balls without packing them, salt only the outside, and keep them chilled until ready to cook; the meat must remain loose so it smashes well.
3. Open the buns, butter the cut sides, and brown them in a large skillet or on a hot plancha until they are golden, crispy to the touch, and fragrant.
4. Heat the skillet to very high heat with a film of oil; when the surface starts to smoke slightly, place the beef balls well spaced apart.
5. Cover each ball with a generous layer of onions, then press down firmly with a heavy spatula or the bottom of a small saucepan until you have a very thin patty; keep pressing until the edges brown and get crispy.
6. Season with pepper, let cook undisturbed until the crust is deeply caramelized, then scrape firmly under the meat to flip it, keeping the onions stuck to the patty.
7. Immediately place the cheese on each patty, let it melt until it drapes over the edges, then stack the patties in pairs to make double burgers.
8. Mix the ketchup and mustard directly on the toasted buns, add the pickles, then place the hot double patties on top.
9. Close the burgers, press lightly to bring the bun, meat, and cheese together, then serve immediately while the crust is still crispy and the cheese is melting.

Nutrition

Per serving

Energy

939.2 kcal

Protein

49.56 g

Carbohydrate

27.45 g

Fat

69.19 g

Fibre

2.78 g

Calcium

33.81 mg

Iron

0.62 mg

Magnesium

16.87 mg