MATT MOORE’S DOUBLE CHEESE SMASH BURGERS
- 12 ounces 80/20 ground beef, divided into four 3-ounce balls
- 1 cup very thinly sliced Vidalia onion
- 1 teaspoon kosher salt
- 1 teaspoon fresh-cracked black pepper
- 4 slices American cheese ☐ 2 seeded hamburger buns,
- Thin-sliced dill pickle chips, to serve (optional)
- Yellow mustard, to serve (optional)
- Mayonnaise, to serve (optional)
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. (If using a gas grill, preheat to medium high [400° to 450°F] on one side.)
- Place a large cast-iron skillet over direct heat and allow it to preheat for 5 minutes, or until it begins to just smoke. Working in batches, add 2 of the balls with a good bit of distance between them, and evenly distribute a quarter of the onion over each ball. Using a stiff metal spatula, smash the burgers into the skillet. Season the patties evenly with salt and pepper, and allow the patties to cook, undisturbed, for 2 to 21/2 minutes, or until the edges are crispy and browned.
- Scrape and flip the patties over, making sure to get all of the browned edges off the pan. Top each patty with one slice of cheese, and grill for 1 to 11/2 minutes, until the cheese is melted.
- Remove the patties and stack on top of each other on a bun and top with pickles and condiments as desired.