→ Purists skip ketchup—its sweetness clashes with the onions’ natural caramelization
Instructions
1. Prep onions like a pro
Slice onions paper-thin (⅛-inch max). Place in a bowl, sprinkle with ½ tsp salt, and gently squeeze with clean hands for 20–30 seconds. This draws out moisture, softens fibers, and jumpstarts caramelization. Set aside—do not rinse.
2. Form loose beef balls
Divide beef into 4 equal portions (4 oz / 115g each). Gently shape into loose, airy balls—do not compact. Tight packing = tough burgers. Think “cloud, not cannonball.”
3. Heat the stage
Preheat a cast-iron skillet or flat griddle over medium-high heat until shimmering hot (a drop of water should sizzle and evaporate instantly). Add oil or butter—just enough to coat the surface.
4. The smash that makes history
Place one beef ball on the hot surface. Immediately mound ¾ cup salted onions directly on top—don’t be shy. Using a sturdy metal spatula (or burger press), press firmly and evenly until patty is ¼-inch thick and onions are embedded into the meat. Season the exposed onion side with remaining salt and pepper.
5. Sear until legendary
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