Close Recipe

Cheddar and Onion Smashed Burgers

• 16 thin bread-and-butter pickle slices patted dry
• 4 four-inch potato buns, buttered and toasted
• 1 1/2 pounds Texas Heritage Beef Patties
• Salt and freshly ground pepper
• 2 small onions, sliced paper thin
• 4 ounces sharp cheddar cheese, sliced

Heat cast iron griddle until very hot. Layer the pickle slices on the bottom buns

Cook the patties over moderately. 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 the roasting pan and cook just until the cheese
is melted. 1 minute more. Transfer the burgers with the onions to the buns. Top with the
buns and serve.

Beer Hoppy pale ale: Dale’s Pale Ale

Wine Juicy, peppery California Zinfandel: 2008 Edmeades Mendocino County