Name: The Ozark Mill Restaurant at Finley Farms The Mill Smash Burger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 each smoked bacon strips; 4 each American cheese slices; 8 each dill pickle slices; 1 cup arugula; 1 large yellow onion; 1 tbs unsalted butter; 1 tbs olive oil; 0.5 tsp granulated sugar; 0.5 tbs balsamic vinegar (optional); 0.25 tsp salt; 0.5 cup mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 1 tbs sweet pickle relish; 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.5 tsp fresh lemon juice; 0.125 tsp salt; 0.125 tsp black pepper; 2 each burger buns (potato or brioche); 1 tbs unsalted butter (for toasting)

Method

Caramelized Onions

Slice onions

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

Heat a large skillet over medium-low heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts and starts to foam, add the sliced onions and stir to coat.

Season the onions with 1/4 teaspoon salt and 1/2 teaspoon granulated sugar. Cook slowly, stirring every 3–5 minutes so they brown evenly. If they start sticking, add a splash (1–2 tbs) of water and scrape up the fond.

After 20–30 minutes the onions should be deeply golden and jammy. Stir in 1/2 tablespoon balsamic vinegar (optional) and cook 1–2 more minutes. Remove from heat and set aside.

FF Burger Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon lemon juice, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth, taste and adjust seasoning. Refrigerate until assembly.

Burgers & Assembly

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each) and gently form into four thin patties, slightly larger than the buns (they will shrink). Make a shallow dimple in the center of each patty with your thumb to keep them from puffing.

Season both sides of each patty with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper divided across the patties (about 1/4 tsp salt + small pinch pepper per patty).

Cook bacon

Place a large skillet or griddle over medium heat. Add the 4 strips of smoked bacon and cook until crisp, turning occasionally, 6–8 minutes. Transfer to a paper towel-lined plate and keep warm. Reserve a small spoonful of bacon fat in the pan for extra flavor or discard per preference.

Cook patties

Increase heat to medium-high. Add a light brush of neutral oil or reserved bacon fat to the hot skillet. Cook two patties at a time (do not overcrowd) for about 2–3 minutes per side for medium, flipping once. During the last 30–45 seconds of cooking, place two slices of American cheese on each patty so it melts. Remove cooked patties to a plate and tent loosely with foil while you cook the remaining two patties.

Toast buns: melt 1 tablespoon butter in a clean skillet over medium heat. Place cut sides of 2 buns face down and toast until golden, about 1–2 minutes. Remove from heat.

Assemble each burger: spread about 1.5 tablespoons FF burger sauce on the bottom bun. Place one cheese-topped patty on the sauce, top with two slices dill pickle, then add the second cheese-topped patty. Spoon about 2 tablespoons caramelized onions over the top patty, add two strips of smoked bacon (or fold for height), a half cup arugula (divide between two burgers), and spread 1 tablespoon sauce on the top bun before closing.

Serve immediately while hot. Provide extra sauce and pickles on the side if desired.