Smashed Little Italy Burger Recipe

Combine white vinegar, water, sugar and salt in a small bowl and stir until sugar dissolves. Add thinly sliced red onions and press them below the liquid. Let sit at room temperature for at least 15 minutes or refrigerate up to 24 hours. Drain before using.

In a small bowl mix mayonnaise, finely chopped oven-dried tomatoes, minced garlic, lemon juice, salt and pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Toss sliced radicchio and arugula with balsamic vinegar, olive oil, salt and pepper. Let sit 5–10 minutes to soften the radicchio and meld flavors.

If using fresh potatoes: soak cut fries in cold water 20–30 minutes, drain and pat dry. Toss with 1–2 tbsp oil and spread on a baking sheet. Bake at 220°C (430°F) for 25–30 minutes, turning once, until golden and crisp. Season with salt. If using frozen fries, cook according to package instructions and season with salt.

Divide the ground beef into four loose balls of about 85 g (3 oz) each. Keep loosely packed — do not overwork the meat.

Heat a large cast-iron griddle or skillet over high heat until smoking. Add 1 tsp olive oil and spread.

Place one beef ball on the hot surface and immediately smash down with a heavy spatula or burger press to about 1/4 inch (6 mm) thickness. Season the exposed top with a pinch of salt and pepper. Repeat with remaining balls, giving each patty space on the griddle (work in batches if necessary).

Cook patties without moving for 2 minutes to develop a deep crust. Flip each patty and immediately place a slice of provolone on two patties (these will be the top patties). Cook another 60–90 seconds until cheese melts and patties are cooked through (medium-well on thin smash patties).

While patties cook, in a separate small skillet over medium heat, cook pancetta slices until crisp, about 3–4 minutes per side. Transfer to paper towel to drain.

Split brioche buns and butter the cut sides with unsalted butter. Toast buttered sides on the griddle until golden, about 30–45 seconds.

To assemble each burger: spread about 1 tablespoon oven-dried tomato mayo on the bottom bun. Layer with a cheese-topped patty, then a second plain patty (stacking two smashed patties per burger). Add 1–2 slices of crisp pancetta, a generous handful of balsamic radicchio & arugula, and a tablespoon of drained pickled onions. Cap with the toasted top bun.