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