/ck/ - Food & Cooking

>>19244886
Oklahoma / diner style.
>flat griddle surface, hot
>start sliced onions
>cook until almost done
>throw down 1/4 lbs meatball for 30 seconds
>flip on to now cooked onions
>mash with giant heavy spatula and fuse patty onto onions
>wait for burger to start to cook through
>by then your onions should be nearly burned (that's good)
>flip burger/onion fusion
>fix your straggler onions onto patty
>place Kraft Deluxe American cheese onto fusion patty
>cover to melt
>once melted, remove and place on toasted bottom bun / mayo / shredded lettuce bed
>top as desired

>>18960770
The crust on the patty is overrated.
>Start with meatball
>flip over on to sliced onion
>SMASH
>cook through
>by then your onions will be near-burned (there is your good "crust"
>flip and fix your straggler onions
>top with cheese
You will get some crust from initial meatball resting but the majority of your crust and yummy blackening will be on the onions, not the patty. Burgers themselves are NOT hard or complicated. Focus on a solid griddle and a good SMASHING implement and of course your onions and how you assemble your burger. The patties basically take care of themselves.

What's /ck/ consensus on smash burgers?