Cheddar-and-Onion Smashed Burgers

1. 1

   Heat a cast-iron griddle until very hot.

2. 2

   Layer the pickle slices on the bottom buns.

3. 3

   Without overworking the meat, loosely form it into 4 balls and place them on the griddle.

4. 4

   Cook the meatballs over moderately high heat for 30 seconds.

5. 5

   Using a sturdy large spatula, flatten each ball into a 5-inch round patty.

6. 6

   Season the patties with salt and pepper and cook for 2 minutes, until well seared.

7. 7

   Press a handful of sliced onions onto each patty.

8. 8

   Using the spatula, carefully flip each burger so the onions are on the bottom.

9. 9

   Top with the cheese and cook for 2 minutes.

10. 10

    Cover with a roasting pan and cook just until the cheese is melted, 1 minute more.

11. 11

    Transfer the burgers with the onions to the buns and sprinkle with umami dust.

12. 12

    Top with the buns and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.