Smash Burger

Method

1. Start with the caramelized onions: in a pan, sauté finely sliced Tropea onions with a clove of garlic in olive oil until soft.
2. Add brown sugar, a pinch of salt, and a splash of apple cider vinegar. Cook for about 20 minutes until caramelized, adding an aromatic herb (e.g., rosemary) if desired.
3. For the fried onions: place sliced Tropea onions in cold oil, then turn on the heat and fry until golden and crispy. Drain and set aside.
4. Form the beef mixture (70% lean, 30% fat) into small balls (about 2 per burger).
5. Heat a cast-iron pan or griddle over high heat until very hot. Add a drizzle of oil or butter.
6. Place a beef ball on the hot pan and immediately smash it down with a piece of parchment paper, pressing outward to form a thin patty. Repeat for the second patty.
7. Cook until the edges are crispy and well browned, about 2-3 minutes per side. Do not cook to rare; smash burgers should be well done and crispy.
8. While the patties cook, split the oil bread rolls and toast them lightly in the pan.
9. Assemble the burgers: spread ketchup and mayonnaise on the bottom bun. Place a handful of caramelized onions, then both patties. Add optional cheese slices. Top with lettuce, tomato slices, and fried onions.
10. Close with the top bun, press gently, cut in half, and serve immediately.