Og Burger* Recipe
OHIO ANGUS SMASH BURGER, TOPPED WITH GRILLED ONIONS, SLICED PICKLE, AND AMERICAN CHEESE. SERVED WITH CHOICE OF SIDE
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Ingredients
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Burgers (makes 4 burgers)
Grilled Onions
Pickles & Assembly
Method
Burgers (smash cooking)
- 1
Portion
Divide the 2 lbs of ground Angus into 4 equal portions (about 8 oz / 227 g each). Gently form each portion into a loose ball without compressing or overworking the meat—do not form tight patties.
- 2
- 3
Salt meat balls
Lightly season each meat ball all over with the 2 tsp kosher salt and 1 tsp freshly ground black pepper right before cooking.
- 4
Smash and sear
Place one or two meat balls (depending on pan size) on the hot griddle. Using a sturdy spatula or a flat metal press lined with parchment or wax paper, press each ball down firmly and quickly to form a thin patty about 1/4 inch (6 mm) thick. Hold pressure for 10–12 seconds to maintain shape. Cook without moving for 2–3 minutes, until deeply browned and crisp around the edges.
- 5
Flip and cheese
Flip the patties and immediately place a slice of American cheese on each hot patty. Cook 30–60 seconds more until cheese is melted and patty is cooked through. Remove to a plate and tent loosely with foil while you cook remaining patties. Repeat until all patties are done.
Grilled Onions
- 6
Slice onions
While patties cook, peel the yellow onion and slice into 1/4-inch (6 mm) rings; separate rings into strips if preferred.
- 7
Cook onions
In a skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon vegetable oil. Add the sliced onion in an even layer. Sprinkle 1 tsp kosher salt and 1 tsp sugar (optional). Cook, stirring occasionally, 10–15 minutes until onions are soft and deep golden-brown. Reduce heat if they brown too quickly. Remove from heat and keep warm.
Pickles & Buns
- 8
- 9
Assemble
Place a cheese-topped smash patty on the bottom bun. Pile a generous portion of grilled onions on top of the cheese, add one sliced pickle, then crown with the top bun. Serve immediately with your choice of side.