Oklahoma Style Smash Burgers

Oklahoma Style Smash Burgers

Prep Time: 10 Min
Cook Time: Under 20 Min

​Yields: 2 x Double Smash Burgers

What You Need

• 2 Buttery Brioche Buns
• 340g Impossible Beef
• Burger Seasoning ( I used the Keg's Variety)
• EVOO
• 1 Large Yellow Onion
• 4 Sandwich Slices Aged White Cheddar
• Yellow Mustard
• Pickled Hot Peppers
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes

Notes

• As I made these, I realized I probably could've smashed them out further had I not tried to cook all 4 at once. If you have a griddle, that's your best bet for spacing them out and getting them nice and crisp. While my burgers were DIVINE, they were slightly missing that crispiness smash burgers are notorious for. Just a heads up <3

Directions

• Ideally, you want to use a mandolin set to the thinnest setting for your onion. If you're using a knife, try and slice the onions as thinly as possible. You want them almost see through thin. Once sliced, start preheating a good drizzle of EVOO in a 12" skillet set to medium. Once we're almost preheated, make 4 piles of thinly sliced onions in your skillet, placing them as far away from one another as possible. Let the onions start sizzling and sprinkle them with your burger seasoning.
• In the meantime, divide your Impossible beef in to 4 equal sized servings and roll each portion in to balls. Once the onions are sizzling quite nicely, a few minutes, place a ball in the center of each pile of onions, nestling it down so it has contact with the skillet. Let the burgers sizzle for a few minutes. Use a steel spatula ( I used my BBQ spatula) and wet it so the patties don't stick. Carefully press down your patty, smashing it as thinly as you can to the skillet. Rinse your spatula and continue with the remaining patties, rinsing in between. You may need a knife to help scrape the patty off of the spatula after smashing. Once all four are smashed as thinly as you can, season each patty with burger seasoning, salt, pepper, and pepper flakes.​

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• Let the patties cook for a few minutes until they've got some nice colour.  At this point, some of your onions should be slightly charred which is totally what we're looking for. Carefully flip your patties / onions and let them continue another couple minutes until cooked perfectly. Slap a piece of cheddar on each pile and cover the skillet until the cheese is melty. Turn off the heat.
• At this point, you can toast your buns if you'd like. I didn't because I wanted those burgers on soft, buttery buns. Spread mustard on both the top and bottom of each bun. Slap two cheesy patties on each bottom followed by a good scoop of your pickled hot peppers. Close them up, serve, and ENJOY!

HAPPY VEG