Grass-Fed “Smash” Burgers with Cornichon Sauce

These burgers are an upscale take on an American classic – the thin griddle burger. Here we’ve upgraded it with top quality grass-fed beef, a cornichon pickle “special sauce” and better cheddar. Enjoy!

Ingredients Servings: 8-10

  • 2# Ground Grass-Fed Angus Beef
  • 8-10 Burger Buns
  • Romaine Lettuce Leaves
  • 1 Onion
  • 2 Large Beefsteak Tomatoes
  • 8-10 Cheese Slices (we recommend Cheddar)
  • ¼ C Mayonnaise
  • ¼ C chopped Cornichon Pickles
  • 1 t Dijon Mustard
  • 1 T Butter
  • 1 T Olive Oil
  • Lemon Juice
  • Salt & Pepper

Instructions

1
Thinly slice the onion. Thickly slice the tomatoes into 8-10 slices.

2
Toast each bun in a buttered pan.
3
Get a wide pan hot over medium-low heat. Add the butter and olive oil. Once the butter has melted add the onion slices and salt, stirring to coat them with the butter and oil mixture.
4
Saute the onions for five minutes, then add a quarter cup of water and cover the pan. Let them simmer for 15-20 minutes, until soft.
5
Remove the lid, and continue to cook for about 20 more minutes, stirring occasionally, until the onions are a deep caramel brown.
6
Mix the chopped cornichons with the Dijon mustard and mayonnaise. Add salt, pepper, and lemon juice to taste.
7
Form the beef into 8-10 very thin patties and season each liberally with salt.
8
Sear the burgers on both sides in a very hot pan or griddle until they develop a well-browned crust. Top them with the cheese after flipping them, to give it time to melt.
9
Spread each bun with the cornichon sauce. Add a burger patty, then top it with lettuce and a tomato slice.