Chef's Double Smash Prime Burger Recipe

Divide the prime ground beef into four loosely packed 4-oz portions (makes two double-smash burgers with two patties each). Keep meat cold and handle minimally. Lightly shape each portion into a loose ball; do not overwork.

Peel and thinly slice the yellow onion into rings for grilling.

Split the Hawaiian brioche buns and spread the reserved 1 tablespoon butter on the cut sides; set aside for toasting.

Caramelize Onions

Heat a medium skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When the butter foams, add the sliced onions, a pinch salt and 1/4 teaspoon sugar (optional). Cook, stirring occasionally, for 10–12 minutes until softened and golden-brown. Reduce heat if browning too quickly. Transfer onions to a bowl and keep warm.

Preheat a cast-iron griddle or heavy skillet over high heat until very hot (about 5 minutes). Lightly oil the surface with 1 tablespoon neutral oil and wipe with a paper towel.

Place a beef ball on the hot griddle. Using a sturdy spatula (and optional second spatula or a heavy press), smash the ball firmly and quickly to a thin patty about 1/4-inch thick. Season the top with a light sprinkle of kosher salt and black pepper. Repeat with remaining balls, leaving room between patties.

Cook the smashed patties undisturbed for 2–2.5 minutes, until edges are deeply browned and crisp. Flip each patty and immediately place a slice of cheddar on top. Cook the second side for 30–45 seconds until cheese melts and patty is cooked through but still juicy. For a double burger, stack two cheese-topped patties per bun later in assembly.

While patties finish, toast the buttered cut sides of the Hawaiian brioche buns on the griddle until golden, about 30–60 seconds. Remove buns and keep warm.

To assemble each Chef's Double Smash Prime Burger: Spread 1 tablespoon of burger sauce on the bottom bun. Place a lettuce leaf (if using) on the sauce, then add one cheese-topped patty, followed by a second cheese-topped patty. Spoon 2 tablespoons of grilled onions over the top patty. Arrange 4 datil pickle slices on the onions. Spread a light layer of burger sauce on the top bun and close the burger.

Optional: sprinkle a pinch of coarse sea salt and cracked black pepper on the top of the assembled burger for extra seasoning.

Serve immediately while hot. Recommend pairing with fries or a crisp slaw. Leftover patties should be refrigerated and consumed within 2 days.