The Smash Cheeseburger Recipe

Peel and thinly slice the yellow onion into half-moons about 1/8 inch thick.

Heat a medium skillet over medium-low heat. Add 1 tbsp neutral oil and 1 tbsp butter; once butter melts, add sliced onions and stir to coat.

Cook slowly, stirring every 2–3 minutes, until onions soften and begin to brown, about 20–25 minutes.

When onions are deep golden and jammy, stir in 1/2 tsp granulated sugar, 1/2 tsp apple cider vinegar and 1/4 tsp salt. Cook another 1–2 minutes, then remove from heat and set aside.

In a small bowl combine 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp Dijon, 1/2 tsp Worcestershire sauce, 1/2 tsp pickle juice, 1/4 tsp sugar, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp hot sauce (if using).

Whisk until smooth, taste and adjust for balance (more pickle juice for tang, more sugar for sweetness). Refrigerate until serving.

Peel (optional) and cut russet potatoes into 1/4–1/3 inch sticks. Soak cut fries in cold water for at least 20 minutes to remove starch; drain and pat dry thoroughly with towels.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–6 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes again in batches for 2–3 minutes until golden and crispy. Drain and season with 1/2 tsp salt immediately.

In a bowl combine 4 cups mixed greens and 1/2 cup halved cherry tomatoes.

Whisk together 1 tbsp olive oil, 1 tsp red wine vinegar, 1/8 tsp salt and 1/8 tsp black pepper. Toss with greens just before serving.

Divide 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form very loose balls—do not compact. Season the top side lightly with kosher salt and 1/2 tsp freshly ground black pepper; the bottom will get seasoned on the griddle.

Heat a large cast-iron skillet or flat top over high heat until smoking. Lightly oil the surface.

Place two loose beef balls on the hot surface (work in two batches). Immediately press each ball flat with a stiff spatula or a weighted press to about 1/4 inch thickness. Hold pressure for 10–15 seconds, then release. Season the exposed side with a pinch of salt and pepper.

Cook the patties undisturbed for 2–3 minutes until the edges are deeply browned and crisp. Flip the patties.

Immediately top each patty with two slices of American cheese (use 1 slice per patty if you want thinner cheese) and cover the pan or press gently to help melt the cheese, 30–45 seconds. Cook another 30–60 seconds until cheese is melted and patties are cooked through.

While patties finish, split potato rolls and butter the cut sides with the softened butter. Toast buttered cut sides on the hot skillet until golden, about 30 seconds.

To assemble each burger: spread about 1 tbsp Rat's Sauce on the bottom roll, place one cheese-topped smash patty, add a generous tablespoon of caramelized onions, 4 pickle slices, then the second cheese-topped patty (if making a double). Finish with a smear of Rat's Sauce on the top roll and close.

Serve immediately with your choice of fries or simple salad on the side.