Michael Symon’s Double Smash Burgers

Serves 4
Olive oil
Kosher salt and freshly ground black pepper
1 Tbl. unsalted butter
2 c thinly sliced yellow onion
1 1/2 pounds ground beef, 80/20 (2, 3 oz. patties each)
16 slices of American cheese
Sweet Hot relish, to serve
Shaved iceberg lettuce, to serve
4 Martins seeded potato rolls, toasted

Special Sauce:
1/2 c dukes Mayonnaise
2 Tbl Dijon or Colemans prepared mustard
2 Tbl. horseradish sauce
1 Tbl. Worcestershire sauce
Your favorite hot sauce to taste

Place a heavy bottomed sauté pan or cast iron over medium heat. When the pan is hot, add the butter along with the onions and a large pinch of salt. Cook, stirring occasionally until the onions are deeply caramel colored, about 30 minutes. (Turn the heat down to low if the onions get too dark too quickly.) Remove from the heat and set aside.

For the special sauce: In a mixing bowl stir together the mayo, mustard, horseradish, Worcestershire, and hot sauce. Refrigerate until ready to use.

Place a large cast iron pan over medium high heat.

Divide the meat mixture in to 8 balls and season each with salt and pepper.

Drizzle the cast iron pan with olive oil and place 4 meat balls in the pan. Immediately smash down until very thin patties form. Cook for 4-5 minutes, until the meat is deeply golden and crispy.

Flip and continue to cook for another 2-3 minutes, allowing the patty to brown on the other side. While the second side is cooking, add 2 slices of cheese to each patty and allow to melt completely.
Repeat with the remaining 4 burgers.

Spread the top and bottom of each bun with the sauce. Add some pickle relish, caramelized onions and two burger patties. Top with shredded iceberg and place the top bun on. Serve with your favorite sides.