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SUMMER RECIPES
Entree: Alison Roman’s Smashburger Seeing as the Olive Well office is just down the street from Small Cheval in Bucktown, we have become quite the burger enthusiasts. Real estate is never easy and there are plenty of highs and lows. We have been known to stop in for a burger to help ease the pain of a lost deal or a failed inspection. Not all burgers are created equal and if you can’t make it to Small Cheval for a quick fix try making this recipe at home for a perfect, easy, tasty meal. We found the Smashburger by Alison Roman in the cookbook Nothing Fancy which is full of simple and tasty recipes.
Recipe
Divide meat of your choice into 4–5 pieces (approximately 3–4 ounces each), rolling each gently into a little ball. I like to do this on a sheet tray, especially if doing a lot at once.
Meanwhile, heat a large cast iron skillet over high heat until very, very hot.
Ingredients
Toast bun in skillet until lightly golden. Heat the bottom of the spatula for a few seconds on the hot pan, then add patty (two if there’s room) to the skillet and smash it with the spatula until it’s very thin. Cook, without moving it, until it’s very crispy and browned. Add some onions to the patty, press them in with the spatula, then flip. Add a slice of American cheese to the top of each patty and continue to cook until the cheese is melted and the onions on the bottom are nice and griddled. Repeat this process with the remaining patties. If you’re making a lot of burgers, carefully wipe your skillet between batches to avoid any super burnt pieces.
12 ounces ground beef (85/15) or ground impossible/ beyond Kosher salt
1 large yellow onion , very thinly sliced head iceberg lettuce , pulled into sheets 2 kosher dill pickles , thinly sliced 4 slices American cheese 4 buns of your choice Yellow mustard Potato chips of your choice More pickles , sliced lengthwise into spears
Assemble the burgers to your liking. We like mustard on the bottom bun then pickles, patty, raw onion, lettuce, top bun.
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