This Ultimate Smash Burger is incredibly delicious, with a crispy exterior and a juicy interior, topped with caramelized onions, melted cheese, and the tangy crunch of pickles. I recommend pairing it with my delicious ‘Gilly Sauce,’ which is part of this recipe.

The original Oklahoma Onion Smash Burger became popular along Route 66 during the Great Depression, a time when meat was expensive but onions were cheap. Made with just meat, onions, and a bun, its simple yet tasty nature has kept it just as loved today as it was over 90 years ago.

The Ultimate Smash Burger

GillyCanCook.com

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Prep Time 15

Cook Time 10

Total Time 25

Course Dinner, Lunch, Sandwich

Cuisine American

Servings people

Calories 350 kcal

Equipment

1 Small bowl
1 Spoon
1 Cast-iron skillet or a griddle
1 Mandoline or sharp knife
1 Burger cloche
1 Burger press
2 wax paper
1 Spatula

Ingredients

2 buns potato bread Martin's potato sandwich rolls (or brioche)
1/2 lb 80/20 lean chuck ground beef per burger, organic, grass-fed
1 onion yellow or red – yellow is typical
1-2 slices American or cheddar cheese per burger
6 slices dill pickle per burger
1 pinch sea salt & pepper (to taste)

Gilly Sauce

3 tbsp organic mayonnaise (I like Trader Joe's)
3 tbsp organic catsup
1 tsp yellow mustard
1/4 tsp Worcestershire sauce
2 tsp dill pickle chopped very fine
2 tsp pickled jalapeños chopped very fine (if desired)

Instructions

*Meat should never be cooked from a cold state. Let it sit at room temperature for at least 20 minutes before cooking.

Gilly Sauce

In a small bowl, combine the mayonnaise, ketchup, yellow mustard, a small amount of Worcestershire, and finely chopped pickles and/or pickled jalapeños.

Smash Burger

Prep your ingredients: Slice 1/4 to 1/2 an onion paper-thin with a sharp knife or mandoline. Form the meat into two, approx. 1/6-pound balls, then press firmly with a spatula or burger press using wax paper, until very thin, about 1/4 inch thick.
I like to use a cast-iron burger press and a cloche to help melt the cheese.
Heat a cast-iron skillet over high heat. Add a splash of oil and sauté the onions until they are translucent and golden.
Season the patties with salt and freshly ground pepper. Add yellow mustard on top if you want a 'mustard-grilled' finish. Do not flip until the bottom of the meat is crusted, about 2 minutes per side.
Flip the patties and top with cheese. Then add a couple of drops of water to the pan and cover with the cloche for about 30 seconds to melt the cheese, then top with onions.
Do the same with the second patty, but instead of topping it with grilled onions, top with dill pickle slices.
With a small amount of mayo on each bun, toast the buns, cut side down, in the pan until golden brown.
Spread each bun with Gilly Sauce, then add your patties and enjoy your Ultimate Smash Burger!