Everyone has a favorite kind of burger, and the fast food–style, thin, and suuuper crispy (almost burnt, they're so crusty) is one of the best. To make them at home, the secret is NOT wheeling out the grill. Instead, use a big cast iron pan so you can smash the patties down and make sure they get a perfect caramelized crust. To make sure they don't dry out and get sad inside, make sure to use 75/25 or 80/20 ground beef. Onions cook around the burgers to soak up the flavor and get all nice and tender, and they're so decadent paired with the spicy special sauce (mayo, Dijon, and sambal-oelek chile paste) that you don't even need cheese! I know it sounds wild, but it's true, I swear.
½ cup mayonnaise
1 tablespoon grainy Dijon mustard
2 teaspoons sambal oelek or chile-garlic sauce
1 ¼ pounds fatty ground beef (at least 80/20, preferably 75/25)
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
4 amazing hamburger buns (try for a little larger, like 4 or 5 inches, split—toasted if you want)
1 small onion, sliced into thin rings
1 large tomato, sliced
8 butter lettuce leaves
Because leftover shredded Parm is a terrible thing to waste.
Crab cake sando secrets revealed, starring Southern mayo.
Your noodles with butter and Parm just got a serious upgrade.