Name: The Porter Beer Bars Smash Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef; 1 tsp Kosher salt; 0.5 tsp Black pepper, freshly ground; 1 tbs Vegetable oil (for griddle/skillet); 2 pieces Soft burger buns (potato or brioche preferred); 1 tbs Unsalted butter, softened; 2 slices American cheese slices; 1 cup Yellow onion, thinly sliced; 1 tbs Unsalted butter; 1 tsp Vegetable oil; 0.5 tsp Granulated sugar; 0.25 tsp Kosher salt; 2 tbs Water (if needed to deglaze); 0.5 cup Mayonnaise; 1 tsp Dijon mustard; 1 clove Garlic, minced; 1 tsp Lemon juice; 0.5 tsp White wine vinegar; 0.25 tsp Worcestershire sauce; 0.25 tsp Salt; 0.125 tsp Black pepper; 6 slices Dill pickle slices; 0.25 cup Optional shredded iceberg lettuce; 2 pieces Russet potatoes (medium), cut into fries; 2 cups Vegetable oil (for frying); 1 tsp Kosher salt; 0.25 tsp Black pepper

Method

Caramelized Onions

Heat a medium skillet over medium-low heat. Add butter and oil until melted and shimmering.

Add the thinly sliced onions, sprinkle with salt and sugar. Stir to coat and spread onions into an even layer.

Cook slowly, stirring every 3–5 minutes, allowing onions to soften and brown. If they begin to stick or look dry, add 1–2 tablespoons water to deglaze. Total cook time: 20–25 minutes until deep golden and sweet.

Remove from heat and keep warm. Taste and adjust salt if necessary.

Belgian Aioli

In a small bowl combine mayonnaise, Dijon mustard, minced garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, and pepper.

Whisk until smooth and taste; adjust lemon, salt, or mustard to preference. Refrigerate until assembly (at least 10 minutes to let flavors meld).

Fries

If making from raw potatoes: rinse cut fries under cold water until water runs clear to remove excess starch. Pat dry thoroughly with paper towels.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a paper-towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and black pepper.

Keep fries warm in a low oven (200°F / 95°C) if not serving immediately.

Buns & Prep

Split the buns and butter the cut sides lightly with softened butter.

Toast buttered bun halves on a skillet or griddle over medium heat until golden brown, about 1–2 minutes. Set toasted buns aside, cut sides up.

Beef Patties & Assembly

Divide the ground beef into four loose 3.5–4 oz balls (two balls per burger for two patties each). Do not overwork the meat; keep loosely packed.

Heat a heavy griddle or cast-iron skillet over high heat until very hot. Brush surface with 1 tablespoon vegetable oil.

Place one beef ball on the hot griddle and immediately press down firmly with a heavy spatula or a burger press (use parchment or wax paper if sticking) to form a thin patty about 1/4-inch thick. Season the exposed top with a pinch of kosher salt and black pepper.

Cook the smashed patty undisturbed for 2–2.5 minutes until edges are deeply browned and crisp. Flip the patty, immediately add an American cheese slice, and cook the second side for 30–45 seconds until cheese is melted and beef is cooked through. Remove to a warm plate.

Repeat with the second ball to make the second patty for each burger (total of two patties per finished burger). For a stacked double, place the first cheesed patty back on the griddle and make a second patty on top of the same bun or build on the plate—cook the same way and stack.

To assemble each Smash Burger: spread approximately 1 tablespoon Belgian aioli on the bottom bun, add optional shredded lettuce if using, place one cheesed patty, add a generous spoonful (about 2 tablespoons) of caramelized onions, place second cheesed patty, top with 3 pickle slices, then spread 1 tablespoon aioli on the top bun and close.

Serve immediately with hot fries on the side.