Cheeseburger smash à l'oignon caramélisé

Ingrédients

• 400 g minced beef (20% fat, for flavor)
• 4 slices melting cheese (cheddar or gouda)
• 2 brioche buns
• 2 onions, thinly sliced
• 1 tsp sugar
• 2 tbsp mayonnaise
• 1 tsp mustard
• Pickles to taste
• Some iceberg lettuce
• Butter for frying
• Salt and pepper to taste

Préparation

1. 1

   Heat a splash of oil in a frying pan over medium heat. Add the sliced onion with a pinch of salt and one teaspoon of sugar. Cook gently for 20 minutes on low heat until golden brown and soft. Set aside.Divide the minced beef into 4 equal balls of about 100 grams each. Season lightly with salt and pepper.Place the frying pan over high heat and let it get very hot. Add a small knob of butter and put 2 meatballs in the pan.Press each ball immediately and firmly flat with a spatula or the base of a sturdy bowl into a thin patty about 1 cm thick. Hold the pressure for 10 seconds.Cook the burgers for 2 minutes without touching them. You’ll see the edges turn brown. Flip them with a spatula and immediately place a slice of melting cheese on each burger.Cook another 1 minute until the cheese is nicely melted. Repeat with the other 2 meatballs.Toast the brioche buns briefly in the same pan in the cooking fat. That adds extra flavor.Spread mayonnaise and mustard on the bottom half of each bun. Stack 2 burgers on top of each other, spoon over the caramelized onion and add pickles and iceberg lettuce. Top with the other bun and serve immediately.