6 Steps to the perfect Smash Burger

Oklahoma Smash Burger

1 pound of meat, rolled in 3.5 oz balls

1 onion slice paper thin 

Burger buns 

American cheese 

Spice mix 

2 tablespoons Knorr beef Bouillon 

2 tablespoons smoked paprika

1 tablespoon garlic powder 

1 tablespoon black pepper 

1 teaspoon dried oregano

Smash Sauce

1/2 cup Japanese mayo (reg is fine)

1/3 cup ketchup

1 teaspoon Dijon mustard 

1-2 tablespoon sweet relish 

2 teaspoons Sriracha sauce 

Whisk to combine 

Roll the balls and keep in the fridge until ready to use 

Place the pan over very high heat or heat a griddle top to high. I always turn my griddle on 30 minutes prior to using so that I know that it’s at the proper temperature.

Place the balls on top of the griddle or pan take a handful of the onions and press it into the top using a burger smasher, press down, hard to make good contact with the griddle or pan sprinkle with the spice mix 

Cook about three minutes on one side flip add cheese cook 1 minute more 

Place the top of the bun onto the burger and the bottom on the top. (Pinch method)

Serve  immediately