oklahoma burgers

(adapted from J. Kenji López-Alt )

Ingredients:

½ pound 80/20 ground beef

Kosher salt and freshly ground pepper

1 medium sweet onion, sliced very thin

2 slices American cheese

2 brioche hamburger buns

Condiments:

Dill pickle chips

Mayonnaise

Yellow mustard

Directions:

Divide the beef into two equal balls. One at a time, massage the meat with your hands for 15 seconds until the ball remains intact, is slightly taky, and smooth. Place on a parchment paper lined rimmed baking sheet or plate. Refrigerate until ready to cook.

Loosely wrap the hamburger buns in foil. Preheat the oven or toaster oven to 350-degrees.

Shape the patties by gently pressing each ball into a 3-inch disc. Season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions so they resemble large haystacks. Do not salt the onions at this point.

Heat a skillet or griddle over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot.

Place the foil wrapped buns in the oven to steam.

Spaced apart and with the onions of top, place the beef patties on the pan or griddle (do not add any oil).

With a stiff spatula or metal hamburger press, press on the onions and beef to form a 5-inch-wide burger. The outer edge of each patty should be slightly thicker than its center. Place any stray onions on top of the patties. Now season the onion side with salt and pepper.

Cook the burgers for two minutes without moving them until the edges are dark brown and crusty. Loosen each burger with a spatula and carefully flip the patties so they are onion side down. Tuck any stray onions under the patties.

Place a slice of cheese on top of each and cover the pan with a large lid or baking, if using a grill close the grill’s lid. Continue cooking until the onions are browned along the edges, for two minutes longer.

While the burgers are cooking with the cheese on top, take the buns out of the oven. Spread both sides with mayonnaise. Place pickles slices on the bottom bun. Drizzle yellow mustard on the top bun. When the burgers are done, lift each with a spatula and place on the bottom bun with the pickles. Top with the remaining bun and serve immediately.

Coleslaw, tater tots, and/or potato chips are great accompaniments.

Makes 2