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Three Classic American Smash Burgers: Classic, Oklahoma Onion, and Chester Burger Melt
A step‑by‑step guide to making three iconic American smash‑style burgers in one go: the simple Classic Smash with American cheese, the sweet‑onion‑infused Oklahoma Onion Burger, and the nostalgic Chester Burger Melt on toasted rye. All three use a high‑heat cast‑iron skillet, a few essential ingredients, and a few pro tips for perfect crust, juicy interior, and melt‑in‑your‑mouth cheese.
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Cost Breakdown
Critical Success Points
- • Pressing the beef ball firmly to create a thin crust (Step 4 & Step 8)
- • Timing the flip by watching the edges turn brown and the fat bubble (Step 4 & Step 8)
- • Covering the cheese to melt quickly (Step 5)
- • Using ultra‑thin onion slices to caramelize without burning (Step 2 & Step 8)
- • Separating the high‑heat smash from the lower‑heat toast for the Chester melt (Step 11‑14)
Safety Warnings
- • The skillet will be extremely hot – use oven mitts when handling the pan.
- • Hot rendered beef fat can splatter – keep face away and have a splatter guard if possible.
- • Mandolin blades are very sharp – always use the hand guard and keep fingers clear.
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