Super Smashed Burgers

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Peel and finely chop garlic until you have ½ . Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until golden and crispy, 20-25 minutes.

Step 2

Meanwhile, heat a drizzle of oil in a large pan over mediumhigh heat. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 8-10 minutes. (If onion begins to brown too quickly, stir in a splash of water.) Add 1/3 cup water and 2 tsp sugar. Cook, stirring, until onion is caramelized and jammy, 2-3 minutes more. Turn off heat; transfer onion to a small bowl. Wash out pan.

Step 3

While onion cooks, in a second small bowl, combine garlic, 4 TBSP mayonnaise, and a pinch of chipotle powder (taste and add more if you like). Season with salt and pepper. Form beef into four equal-size balls; season all over with salt and pepper.

Step 4

Heat a drizzle of oil in pan used for onion over medium-high heat. When pan is very hot, add beef. Firmly flatten each ball with a spatula to create very thin patties. (Don’t worry if the patties aren’t perfectly round—those irregular edges will turn deliciously crispy!) Cook to desired doneness, 3-4 minutes per side. Transfer patties to a plate; carefully pour out grease from pan.

Step 5

Halve buns. Melt 2 TBSP butter in pan used for patties over medium-high heat. Add buns, cut sides down; cook until cut sides are golden brown and toasted, 1-2 minutes.

Step 6

Divide toasted buns between plates; fill with patties, caramelized onion, and chipotle aioli. Serve burgers with potato wedges and, if you’ve got some on hand, ketchup on the side for dipping.