Tony's Smashburger Recipe

Combine apple cider vinegar, brown sugar, ketchup, yellow mustard, Worcestershire sauce, hot sauce (if using), salt and pepper in a small saucepan.

Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 4–6 minutes until slightly thickened. Taste and adjust salt or sweetness. Keep warm or refrigerate until use.

Slice 1/2 large onion into 1/2-inch thick ring and separate the largest intact ring. Pat dry.

In a bowl whisk together flour, cornstarch, baking powder and 1/4 tsp salt. In another bowl whisk egg and cold sparkling water (or beer) until combined, then fold into the dry mix to make a batter with a slightly thick but runny consistency.

Heat 2 cups vegetable oil in a small pot to 350°F (175°C) or medium-high until a drop of batter sizzles and browns quickly. Dredge the onion ring in a light dusting of flour, shake off excess, then dip into batter to coat fully.

Fry the battered ring 1–2 minutes per side until golden and crisp. Remove to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm on a sheet in a 200°F (95°C) oven if preparing ahead.

In a skillet over medium heat, cook 4 slices applewood bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain.

If using frozen fries: bake according to package directions, tossing with 1 tbsp vegetable oil and a pinch of salt; cook until golden and crisp (typically 20–25 minutes at 425°F/220°C), turning halfway. If frying fresh fries: deep-fry at 325°F (160°C) until tender, then fry again at 375°F (190°C) until crisp. Season with salt and keep warm.

In a bowl whisk together mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/8 tsp salt and 1/8 tsp pepper.

Add 2 cups coleslaw mix and toss to coat. Chill until serving.

Divide the 1 lb ground Angus into 4 equal portions (~4 oz each). Gently form each portion into a loose ball; do not overwork.

Preheat a heavy griddle or cast-iron skillet over high heat. Add 2 tbsp vegetable oil and let it get very hot and shimmering (but not smoking). Season the top of each ball lightly with salt and pepper.

Place two balls on the griddle and immediately press each down firmly with a spatula or burger press to make thin patties (about 1/4 inch thick). Hold pressure for 10–15 seconds to ensure good sear. Season the exposed top with a little salt and pepper.

Cook undisturbed for 2–3 minutes until deeply browned at the edges. Flip each patty and immediately place a slice of cheddar-jack cheese on each. Cook another 30–60 seconds until cheese melts and patty is cooked through. Repeat with the remaining two balls so you have four thin patties (two per burger).

Lightly butter and toast the brioche buns cut-side down on the griddle until golden, about 20–30 seconds.

To assemble each double-stacked smashburger: bottom bun, a small smear of Carolina BBQ sauce (about 1 tbsp), place one cheesed patty, then second cheesed patty, two slices of bacon, lettuce leaf, two tomato slices, place the fried onion ring on top, drizzle another 1 tbsp Carolina BBQ sauce over the ring, top with the bun crown.

Serve immediately with fries and a scoop of coleslaw on the side.