El Reno Recipe

Portion beef

Divide the 1 lb ground beef into two equal portions of 0.5 lb (8 ounces) each. Form each portion into a loose ball — do not overwork the meat. Lightly press flat into a loose disc about 3/4" thick so they are easy to smash on the griddle.

Slice onion

Peel the large yellow onion and cut into 1/4" thick rings. Separate rings into individual half-moons if preferred for more surface contact on the griddle.

Prepare buns

Split the brioche-potato rolls and set aside. Keep butter accessible for toasting.

Heat a cast-iron griddle or heavy skillet over medium heat. Add 1 tablespoon unsalted butter. When butter is melted and foaming, add the sliced onions in a single layer (if needed cook in two batches). Season lightly with a pinch of salt. Cook, stirring occasionally and scraping up fond, until soft, deeply golden and slightly jammy, about 12–15 minutes. Reduce heat if onions begin to brown too quickly. Transfer onions to a warm bowl and keep on the side.

Wipe the griddle clean if it has excessive onion fond (leave some flavor if desired). Increase heat to medium-high. Spread 1 tablespoon unsalted butter (from Buns section) on cut faces of the brioche-potato rolls. Add 1 tablespoon neutral oil to the griddle and place buns cut-side down. Toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Increase griddle to high heat. Add the remaining 1 tablespoon neutral oil and let it shimmer. Place beef balls on the hot surface leaving space between them. Immediately press each ball flat with a sturdy spatula or a dedicated burger press until patties are 1/4" thick with ragged edges. Hold pressure for 10–15 seconds to set the crust.

Season the exposed tops of the patties with a light pinch of kosher salt and black pepper. Cook without moving until the edges are deeply browned and crisp, about 2–3 minutes.

Flip the patties. Immediately place two slices of sharp American cheese onto each patty (for a double-layered, American-style melt place one slice, then the second). Add about half of the cooked onions on top of the cheese (this helps them stick) or reserve onions for the bun if you prefer. Cook another 30–60 seconds until cheese is melted and the internal temperature reaches medium (about 140–145°F) or cooked to your preference.

Spread 1 tablespoon yellow mustard on the bottom half of each toasted roll (divide evenly between two burgers). Place two pickle chips on the mustard. Put the cheesy smash patty on top of pickles. Top with additional cooked grilled onions if desired (use remaining onions). Finish with the bun top and press gently to set.

Serve immediately while hot. Recommended sides: fries or onion rings.