MSG Smash Burgers Onions (Print Version)
Juicy beef patties, melty cheese, savory onions, tangy sauce, and pickles unite in every bite.
# Ingredients:
→ Burger Salt
01 -
1 tablespoon black pepper
02 -
1 tablespoon kosher salt
03 -
3/4 teaspoon MSG (such as Ajinomoto)
→ Special Sauce
04 -
1 cup mayonnaise
05 -
1 garlic clove, grated
06 -
1 teaspoon sherry vinegar
07 -
3/4 teaspoon smoked paprika
08 -
1/2 teaspoon yellow mustard
09 -
1/4 teaspoon kosher salt
10 -
1/4 teaspoon MSG (such as Ajinomoto)
11 -
1 large soft-boiled egg, optional
12 -
2 tablespoons finely chopped cornichons
→ Soubise Onions
13 -
1 yellow onion, thinly sliced (about 2 1/2 cups)
14 -
2 teaspoons granulated sugar
15 -
2 teaspoons kosher salt
16 -
1/2 cup unsalted butter (4 ounces), cut into 1-inch cubes
→ Smash Burgers
17 -
2 pounds burger blend ground beef (such as ground chuck and brisket)
18 -
Cooking spray
19 -
8 slices American cheese
20 -
4 sesame seed hamburger buns, split and toasted
21 -
1/2 cup sliced half-sour pickles (such as Ba-Tampte)
# Steps:
01 -
Stir together black pepper, kosher salt, and MSG in a small bowl; set aside.
02 -
Combine mayonnaise, garlic, vinegar, paprika, mustard, kosher salt, MSG, and egg, if using, in a blender. Process until smooth, about 1 minute. Transfer mixture to a medium bowl; stir in cornichons. Cover and refrigerate until ready to use.
03 -
Toss together onions, sugar, and salt in a medium saucepan to coat. Let stand at room temperature 30 minutes. Add butter, and cook over medium, stirring occasionally, until onions are softened and translucent but not browned, 25 to 30 minutes. Remove from heat, and set aside.
04 -
Shape meat into 8 (4-ounce) balls (about 1/2 cup each). Heat a large cast-iron skillet or griddle over medium-high. Working in batches, place meat balls in skillet, spacing at least 3 inches apart. Lightly coat the back of a heavy metal spatula with cooking spray, and smash each ball to flatten to about 1/3-inch thickness. Sprinkle top of each flattened patty with 1/4 teaspoon reserved burger salt. Cook until bottoms are browned and lightly crisp, about 2 minutes. Flip patties, and sprinkle each with 1/4 teaspoon burger salt. Top each patty with 1 cheese slice. Cook until cheese is melted and patties are cooked through, about 2 minutes.
05 -
Place 2 tablespoons reserved soubise onions on each bottom bun. Top each with 2 patties, 1 1/2 tablespoons special sauce, and 4 to 5 pickle slices. Cover with top buns. Serve immediately.
# Helpful Notes:
01 -
Reserve any leftover burger salt, soubise onions, and special sauce for another use.