The Ultimate Smash Burger
The traditional Oklahoma Onion Smash Burger became famous along Route 66 during The Great Depression when meat was expensive, but onions were cheap.
Because this burger is so straightforward and delicious, it remains as popular today as it was over 90 years ago. I prepare mine with my mouthwatering ‘Gilly Sauce.’
The Ultimate Smash Burger
The traditional Oklahoma Onion Smash Burger became famous along Route 66 during The Great Depression when meat was expensive, but onions were cheap.Because this burger is so straightforward and delicious, it remains as popular today as it was over 90 years ago. I prepare mine with my mouthwatering 'Gilly Sauce.'
Equipment
- 1 Cast iron skillet or griddle (lid)
- 2 Spatulas plastic and fishula
- 1 Sharp knife or mandoline
- 1 Small bowl
- 1 Spoon
Ingredients
- 2 buns potato bread Martin's potato sandwich rolls (or brioche)
- 1/2 lb 80/20 lean chuck ground beef organic, grass-fed
- 1 yellow onion or Spanish
- 1-2 slices American or cheddar cheese per burger
- 6 slices dill pickle chips cut
- 1 pinch sea salt & pepper (to taste)
Gilly Sauce
- 1/4 cup organic mayonnaise (I like Trader Joe's)
- 2 tsp organic catsup
- 1 tbsp dill pickle chopped very fine
- 1 tbsp pickled jalapeños chopped very fine (if desired)
- 1/2 tsp dijon mustard (Or yellow)
- 1 tsp Worcestershire sauce
Instructions
Gilly Sauce
- In a small bowl, mix the catsup, mayo, mustard and fold in finely chopped pickle and jalapeños – set aside.
Smash Burger
- Heat a cast iron skillet on medium-high heat.
- Cut half of an onion onion paper thin with a sharp knife or mandoline.
- Add one pat of butter or teaspoon of avocado oil to the pan and add the onions. Cook until golden brown.
- Split the meat and roll into into 1/4 oz balls.
- Put the patty's in the pan and smash down with a spatula or press.
- Season the patties with salt and fresh cracked pepper.
- Do Not Flip until the bottom of the meat becomes crusted (about 2 minutes per side).
- Flip the patties and season with S&P, top with 1/2 tsp mustard, top with onions, and a slice of cheese.
- Cover briefly to melt the cheese (ten seconds). *Add a tablespoon of water to add steam heat to melt. Remove as soon as the cheese melts.
- Toast the buns in the pan cut side down until they start to brown.
- Spread each bun with Gilly Sauce and a few pickle chips.
- Enjoy!
Notes
This burger is incredibly delicious and juicy, and the ingredients are so fresh that you might not even want to add the sauce or pickles!
PURCHASE NOTE: These are a few of my favorite things
Nutrition
Calories: 350kcalCarbohydrates: 22gProtein: 24gFat: 16gCholesterol: 70mgSodium: 760mg
Tried this recipe?Let us know how it was!
