Smash Burger

Directions

1. 1
   {"0":"16 thin bread-and-butter pickle slices, patted dry","1":"Four 4-inch potato buns, buttered and toasted","2":"1 1\/4 pounds ground beef chuck (30 percent fat)","3":"Salt and freshly ground pepper","4":"2 small onions, sliced paper thin","5":"4 ounces sharp cheddar cheese, sliced","6":"Umami dust, for sprinkling (optional, see Note)","7":"Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.","8":"Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.","9":"Make Chimichurri Twice-Baked Potatoes","11":"NOTES Umami Dust Use a spice grinder to pulse 3 tablespoons bonito flakes, 1\/2 ounce crumbled dried kombu, and 1\/2 ounce dried shitake mushrooms into a powder. Keep in a sealed jar at room temperature for up to 2 months. Makes 2 1\/2 ounces.","12":"SUGGESTED PAIRING","13":"Beer Hoppy pale ale: Dale's Pale Ale.","14":"Wine Juicy, peppery California Zinfandel.","15":"FROM GASTRONAUT: UMAMI BURGER & SMASHED BURGER, PAIRING OF THE DAY: JUNE 2011","16":"PUBLISHED JUNE 2011"}