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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Smash Burgers with Griddled Onion
beef
seared
main
comfort-food
cast-iron
Loose balls of chuck smashed thin onto screaming metal so the entire underside turns to lace-edged crust, with onion pressed in as they cook.
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RECIPE
Smash Burgers with Griddled Onion
Loose balls of chuck smashed thin onto screaming metal so the entire underside turns to lace-edged crust, with onion pressed in as they cook.
Prep15 mins
Cook12 mins
Total27 mins
Servings4
beef
seared
main
comfort-food
cast-iron
Ingredients
- 1 1/2 lb ground chuck, 80/20
- 1 large onion, shaved paper-thin
- 8 slices American cheese
- 4 potato buns
- 3 tbsp butter, softened
- 2 tsp kosher salt
- 1 tsp coarse black pepper
Preparation
1
Divide the chuck into eight loose 3 oz balls. Do not pack them — compressed meat cannot form lacy edges.
2
Butter the cut buns and toast them face down in the skillet until golden, then set aside.
3
Get the pan to the edge of smoking over high heat. Smash burgers need more heat than feels reasonable.
4
Lay two balls down, pile shaved onion on top of each, and smash flat with a stiff spatula for a full 10 seconds.
5
Cook 90 seconds until the edges go brown and ragged, then scrape up with a sharp-edged spatula so the crust comes with it.
6
Flip, lay on cheese, and give it 30 seconds more.
7
Stack two patties per bun. Work in batches and wipe the pan between rounds — burnt onion turns bitter fast.
Servings and Nutrition
Number of Servings in Smash Burgers with Griddled Onion4
Nutrition for 1 serving (1 double burger)
760Calories (kcal)
42Protein (g)
34Carbs (g)
50Fat (g)
Protein 42.0g22%
Carbs 34.0g18%
Fat 50.0g60%