No explanation needed.

GROCERY LIST:

• 75/25 Ground Beef (Avoid lean ground beef, as it will dry out when smashed)
• Potato Buns
• American Cheese
• White Onions
• Butter
• Grillo’s Pickles
• Whatever else you put on a burger.

INSTRUCTIONS:

• I personally love caramelized onions, so I start a little early and make those myself. Thinly slice white onions, and throw them in a pan on low heat with some water. Work them around, adding water to deglaze the pan as needed. They’ll start to caramelize (turn golden, then brown). It’s important not to char them… Then when they start approaching the color that you want, throw in some butter and a few dashes of W sauce (not gonna spell that), and bam… Caramelized Onions.
• Then loosely work your beef into 3oz balls.
• Get your griddle/plancha/cast iron ripping hot, then drop a ball on, and smash the hell out of it.
  • Do not use any oil! The fat from the beef will render out providing all the lubricant you need. This is how you achieve that lacy, crispy crust that you see on all the good ones.
• Cook your patties about 80% of the way on the first side. Right before you flip, add a little seasoning on the patty.
• Flip it over and throw a slice of American cheese on. By the time the cheese melts, the burger should be done cooking.
• Repeat this process until you’ve cooked all the patties, stacking them 2, 3, 4 high. Whatever you want to do.
• I turn off the heat, drop a little butter down, and toast a potato roll, then assemble the burger.
• Bottom bun, patties, Grillo’s pickles, burger sauce, top bun.
• My burger sauce is super simple and doesn’t miss. Here it is.
  • Ketchup
  • Mustard
  • Mayo
  • Chopped Grillo’s Pickles
  • Cajun Seasoning
  • Splash of W sauce

Have fun with it. You can add jalapenos, berry compote & cream cheese. You can add bacon. Make it your own. Use some parchment paper if you don’t want the meat to stick to the smasher, just don’t catch it on fire (I did that last time).