Smashburgers with Caramelized Onions
By Le creuset
Smashburgers with Caramelized Onions
By Le creuset
Yield/Serves:
6
• 1 large yellow onion, sliced
• 2 tablespoons olive oil
• 1 ½ pounds ground beef
• 1 ½ teaspoons Kosher salt, divided
• ¼ teaspoon ground pepper
• 6 slices American cheese
• 6 soft burger buns
• Shredded lettuce, sliced tomatoes, pickles and desired condiments for serving
• 2 tablespoons olive oil
• 1 ½ pounds ground beef
• 1 ½ teaspoons Kosher salt, divided
• ¼ teaspoon ground pepper
• 6 slices American cheese
• 6 soft burger buns
• Shredded lettuce, sliced tomatoes, pickles and desired condiments for serving
INSTRUCTIONS
- Heat the Alpine Outdoor Collection Rectangular Griddle on medium heat. Add olive oil and add onions, spreading them out in the pan. Sauté the onions until they are softened and caramelized, stirring occasionally. After about 10 minutes, sprinkle the onions with ½ teaspoon Kosher salt to help break them down, and add a little water to the pan if the onions seem too dry. Continue cooking for 30-45 minutes more, lowering the temperature if the onions are beginning to burn. Remove the onions from the griddle.
- Meanwhile, divide the ground beef into four 4 oz. balls. Heat the pan on medium high heat. Place the balls on the hot griddle. Smash the burgers using a spatula, applying pressure, and sprinkle with salt and pepper. Cook the burgers for about 1 minute before flipping to the other side. The patties should begin to turn brown before flipping. Add a slice of American cheese on each patty and let it melt before removing from the griddle.
- Split the buns in half and toast them on the griddle in the beef fat until golden brown. Assemble each smashburger and serve with shredded lettuce, tomatoes, pickles and any desired condiments.