>Yum sums it up. These burgers are fabulous and smell amazing when they’re cooking. I didn’t have bread and butter pickles, but I sliced up some Trader Joe’s kosher dills and they were great.
Cheddar-and-Onion Smashed Burgers
adapted from Food and Wine magazine
16 thin bread-and-butter pickle slices, patted dry (used kosher dills sliced thin)
Four 4-inch potato buns, buttered and toasted
1 1/4 pounds ground beef chuck (30 percent fat)
Salt and freshly ground pepper
2 small onions, sliced paper thin
4 ounces sharp cheddar cheese, sliced
Umami dust, for sprinkling (optional – we didn’t add to ours)
Heat a cast-iron griddle until very hot. We put our griddle inside our gas grill. Layer the pickle slices on the bottom buns. Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.
To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shitake mushrooms into a powder.