Animal-Style Burger

Ingredients

Equipment Needed

• •Large cast iron skillet or flat griddle
• •Heavy-duty metal spatula
• •Second spatula or clean brick wrapped in foil (for smashing)

Instructions

1. 1

   Make the special sauce

   Whisk together the mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, paprika, and a pinch of fine salt in a small bowl. The consistency should be creamy and spreadable, the color a pleasant pink-orange. Taste it. The sauce should hit sweet, tangy, and savory in rapid succession. Refrigerate while you prepare everything else. The flavors will marry as it sits.

   This sauce improves dramatically after resting. Make it the night before if you have the foresight.
2. 2

   Caramelize the onions

   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and half a teaspoon of salt. Cook, stirring occasionally, for fifteen to twenty minutes. The onions will release their moisture, then begin to shrink and turn golden, then deepen to a rich amber brown. Stir more frequently toward the end to prevent burning. The finished onions should be soft, sweet, and deeply caramelized. Transfer to a bowl and keep warm.

   True caramelization takes patience. If your onions are browning too fast, add a splash of water and reduce the heat. Rushing produces burnt spots and bitter flavor.
3. 3

   Portion and prep the beef

   Divide the ground beef into four equal portions, about four ounces each. Roll each portion into a loose ball. Do not pack the meat tightly. Overworked beef produces dense, rubbery burgers. You want these loose and shaggy. Set them on a plate and let them rest at room temperature while you heat your cooking surface.

4. 4

   Heat the griddle or skillet

   Place a large cast iron skillet or flat griddle over high heat. Let it get ripping hot, at least five minutes. A drop of water should vaporize instantly on contact. This aggressive heat is essential for the Maillard crust that makes a smashed burger superior. The surface should be so hot it intimidates you slightly.

5. 5

   Smash the patties

   Place a ball of beef on the hot surface. Immediately press down hard with a sturdy metal spatula, using a second spatula or your palm on top for leverage. Smash until the patty is thin, about a quarter inch thick and roughly four inches across. Season the exposed top generously with salt and pepper. Repeat with remaining beef balls, working in batches if needed.

   You have exactly ten seconds to smash. After that, the proteins set and you'll just be tearing the meat. Commit to the smash immediately and fully.
6. 6

   Apply the mustard and flip

   Squirt about a teaspoon of yellow mustard directly onto the top of each patty while it cooks. Spread it lightly with the back of a spoon. After about ninety seconds, when the edges look deeply browned and lacy, scrape under each patty with your metal spatula. The crust should lift in one piece. Flip the patties mustard-side down. The mustard will sizzle and caramelize against the hot surface. This is the signature technique. It adds a subtle tang and promotes an even deeper crust.

   That lacy, almost burnt edge is the goal. It provides textural contrast against the soft bun and creamy sauce.
7. 7

   Melt the cheese

   Immediately top each patty with a slice of American cheese. Let cook another thirty to forty-five seconds. The cheese should drape and soften but doesn't need to fully melt through. The residual heat will finish the job. Remove patties to a clean plate.

8. 8

   Toast the buns

   Reduce heat to medium. Butter the cut sides of the buns generously. Place them cut-side down on the griddle. Toast until golden brown with darker spots, about one minute. Watch them closely. The difference between perfectly toasted and burned is seconds.

   A properly toasted bun provides structural integrity and textural contrast. Skip this step and your burger becomes a soggy mess by the third bite.
9. 9

   Assemble the burger

   Spread a generous tablespoon of special sauce on both the top and bottom bun. Place the cheese-topped patty on the bottom bun. Pile a quarter of the caramelized onions directly on the patty. The warm cheese will help anchor them. Layer three or four pickle chips over the onions. If using, add a crisp lettuce leaf and tomato slice to the top bun. Close the burger. Press down gently to compress everything together. Serve immediately.

Chef Tips

• •American cheese is non-negotiable here. Its superior melting properties and mild flavor are essential to the architecture of this sandwich. Fancy cheeses will fight the other ingredients instead of supporting them.
• •Seek out potato buns with a slight sweetness and soft texture. Martin's is the gold standard, but any quality potato roll will serve. Avoid brioche, which is too rich, and standard sesame buns, which lack the pillowy give you need.
• •For a double-double, use two patties per burger. Portion the beef into two-ounce balls instead of four-ounce. The ratio of crust to meat improves with thinner patties.
• •The caramelized onions can be made two days ahead and refrigerated. Reheat gently before assembling.

Advance Preparation

• •Special sauce keeps refrigerated for up to one week. The flavor improves after overnight rest.
• •Caramelized onions can be prepared up to three days ahead and stored covered in the refrigerator. Reheat gently before using.
• •For transporting to a tailgate or picnic, pack components separately: sauce in a jar, onions in a container, pickles in a bag, pre-portioned beef balls on ice. Cook on site with a portable griddle or cast iron over a grill.

Frequently Asked Questions

Nutrition Information

1 burger (about 410g)