Three Classic American Smash Burgers: Classic, Oklahoma Onion, and Chester Burger Melt

Ingredients

• 300 g Ground chuck (75% lean, 25% fat) (Divided into three 3.5‑oz balls)
• 2 slices American cheese slices (For the Classic Smash burger (optional for Chester))
• 1 slice Swiss cheese slice (For the Chester Burger Melt)
• 2 pieces Martin potato rolls (Dense bun, toasted for the Classic Smash; also used for the Onion burger (not toasted))
• 2 slices Rye bread slices (For the Chester Burger Melt)
• 1 medium Sweet onion (Thinly sliced for the Oklahoma Onion burger)
• 2 tbsp Butter (For toasting rye bread in the Chester melt)
• 1 tsp Dijon mustard (or yellow mustard) (Light spread on the bottom bun of the Classic and Onion burgers)
• 6 slices Dill pickle slices (Two per Classic burger; served on the side with the Onion burger)
• 1 tsp Kosher salt (Seasoning equivalent to Lowery seasoned salt)
• 0.5 tsp Freshly ground black pepper (Seasoning)

Instructions

1. Preheat skillet

   Place the cast‑iron skillet on high heat and let it reach about 360°F (182°C).

   Time: PT5M

   Temperature: 360°F

2. Slice sweet onion

   Using a mandolin set to its thinnest setting, slice the sweet onion into paper‑thin rounds. Keep the guard on and use a fingertip protector.

   Time: PT5M

3. Form beef balls

   Scoop the ground chuck with the 3.5‑oz ice‑cream scoop, roll gently into loose balls, and set aside on a plate.

   Time: PT3M

4. Classic Smash – first side

   Place one beef ball on the hot skillet. Using the metal spatula, press down firmly until the patty is about ½ inch thick. Immediately season with ¼ tsp salt and a pinch of pepper.

   Time: PT2M

   Temperature: 360°F

5. Classic Smash – flip & melt cheese

   Flip the patty, place one slice of American cheese on top, and cover the skillet with a bowl or lid for 1 minute to melt the cheese.

   Time: PT1M

   Temperature: 360°F

6. Toast bun bottom

   Push the cooked patty to one side, add the bottom half of a Martin roll, and toast for about 30 seconds until lightly golden.

   Time: PT30S

   Temperature: 360°F

7. Assemble Classic Smash

   Spread 1 tsp mustard on the toasted bun bottom, place the cheesy patty, add two pickle slices, then top with the bun crown.

   Time: PT1M

8. Oklahoma Onion – first side

   Place the second beef ball on the skillet, immediately surround it with a generous handful of the thin onion slices, season, and smash the patty, pressing the onions into the meat.

   Time: PT4M

   Temperature: 360°F

9. Oklahoma Onion – flip

   Flip the burger and cook the second side for another 4 minutes until the onions are soft and the meat is cooked through (no pink center).

   Time: PT4M

   Temperature: 360°F

10. Assemble Onion Burger

    Place the bottom half of a Martin roll (no toast) on a plate, spread mustard, add the onion‑infused patty, and serve the remaining two pickle slices on the side.

    Time: PT1M

11. Chester Melt – toast rye (first side)

    Add 1 tbsp butter to the skillet, place one rye slice butter‑side down, and toast until golden, about 2 minutes.

    Time: PT2M

    Temperature: 360°F

12. Chester Melt – melt Swiss cheese

    Flip the rye, immediately place the Swiss cheese slice on the toasted side, and let melt for 30 seconds.

    Time: PT30S

    Temperature: 360°F

13. Chester Melt – cook patty

    Place the third beef ball on the skillet, smash, season, cook 2 minutes, flip, add a slice of American cheese (optional), and cover for 1 minute to melt.

    Time: PT3M

    Temperature: 360°F

14. Assemble Chester Melt

    Slide the cooked patty onto the cheese‑melted rye slice, top with the second rye slice (butter side up), and press gently to meld.

    Time: PT1M

15. Final serving

    Serve all three burgers together or individually. Optional: offer extra mustard on the side for the Chester melt.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

42 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground chuck (75% lean, 25% fat): 80/20 ground beef
• Instead of American cheese slices: Cheddar, Provolone
• Instead of Swiss cheese slice: Gruyère, Emmental
• Instead of Martin potato rolls: Kaiser roll, brioche bun (less recommended)
• Instead of Rye bread slices: Sourdough, whole wheat bread
• Instead of Sweet onion: Yellow onion
• Instead of Butter: Margarine
• Instead of Dijon mustard (or yellow mustard): Spicy brown mustard
• Instead of Dill pickle slices: Bread & butter pickles
• Instead of Kosher salt: Sea salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• Cast‑iron skillet or flat top griddle
• Sturdy metal spatula (or burger press)
• Ice‑cream scoop or salad disher (≈3.5 oz)
• Mandolin slicer
• Bowl or pot lid for covering cheese (optional)
• Tongs (optional)
• Cutting board
• Chef’s knife
• Plate for assembling
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Pressing the beef ball firmly to create a thin crust (Step 4 & Step 8)
• Timing the flip by watching the edges turn brown and the fat bubble (Step 4 & Step 8)
• Covering the cheese to melt quickly (Step 5)
• Using ultra‑thin onion slices to caramelize without burning (Step 2 & Step 8)
• Separating the high‑heat smash from the lower‑heat toast for the Chester melt (Step 11‑14)

Chef Tips from the Video

• Use a heavy cast‑iron skillet for the best sear; a stainless steel pan works but won’t retain heat as well.
• A metal spatula with a thin edge makes the smash easier and gives a cleaner edge.
• Season the meat only after it hits the pan – pre‑seasoning can cause the patty to seize and become tough.

Troubleshooting

Storage

Refrigerator: Cooked patties can be stored in an airtight container for up to 2 days. Buns keep 3 days.

Freezer: Raw beef balls freeze well for up to 3 months; thaw before cooking.

Room temperature: Assembled burgers should be eaten immediately; do not leave at room temperature beyond 2 hours.

Make-Ahead Tips

• Form the beef balls and refrigerate them up to 24 hours before cooking.
• Slice the sweet onion and store in a sealed bag in the fridge.
• Toast the buns or rye bread lightly and keep wrapped to stay warm.