SMASH BURGER

SMASH BURGER image

Number Of Ingredients 6

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Ingredients

16 thin bread-and-butter pickle slices, patted dry
Four 4-inch potato buns, buttered and toasted
1 1/4 pounds ground beef chuck (30 percent fat)
Salt and freshly ground pepper
2 small onions, sliced paper thin
4 ounces sharp cheddar cheese, sliced

Steps:

16 thin bread-and-butter pickle slices, patted dry Four 4-inch potato buns, buttered and toasted 1 1/4 pounds ground beef chuck (30 percent fat) Salt and freshly ground pepper 2 small onions, sliced paper thin 4 ounces sharp cheddar cheese, sliced Umami dust, for sprinkling (optional, see Note) Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns. Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve. Make Chimichurri Twice-Baked Potatoes NOTES Umami Dust Use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shitake mushrooms into a powder. Keep in a sealed jar at room temperature for up to 2 months. Makes 2 1/2 ounces. SUGGESTED PAIRING Beer Hoppy pale ale: Dale's Pale Ale. Wine Juicy, peppery California Zinfandel. FROM GASTRONAUT: UMAMI BURGER & SMASHED BURGER, PAIRING OF THE DAY: JUNE 2011 PUBLISHED JUNE 2011