From the kitchen of Smashburger
Cook Time: 1-30 min
May marks National Burger Month, which is practically an American rite of passage. If you don’t eat at least one burger this month, consider it a letdown to your country. Try Smashburger’s Windy City-inspired burger to kick things off.
1 pound ground beef (80-85% lean)
Cold pack cheddar cheese
Durkees fried onions (or make them yourself, like Smashburger does)
1 tomato, thinly sliced
Gulden’s spicy mustard, or your favorite spicy mustard
Separate the 1 pound ground beef into halves or quarters (1/2-pound or 1/4-pound burgers), balling them into loosely packed meatballs.
Paint the inside of the buns with melted butter.
On a large hot griddle, paint 2-4 spaces with melted butter. Place the meatballs on the butter and smash for ten seconds with the back of a heavy spatula. Season the burgers with salt and pepper.
Cook for two minutes or so, flip, and place 1 to 1 1/2 ounces of cold pack cheddar cheese on the burger to melt.
Place the pretzel rolls on the griddle butter side down to butter toast.
When the burgers are done, place on the pretzel roll. Top with 1 to 1/2 ounces of fried onions, two leafs of lettuce and two slices of tomato.