Hand chopped burgers deliver a looser, steak-like texture that develops incredible crust when smashed over ripping-hot cast iron. The edges turn deeply caramelized while the center stays juicy and beef-forward, especially when paired with sweet onion sauce and melted American cheese.

Ingredient List

• 2 lb Hand Chopped Burger Blend
• Kosher salt
• Fresh cracked black pepper
• 4 potato buns
• 8 slices American cheese
• 2 tbsp neutral oil
• Pickles for serving

Caramelized Onion Sauce

• 2 yellow onions, thinly sliced
• 1 tbsp butter
• 1/3 cup mayo
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• Kosher salt to taste

Process

1. Roll burger meat loosely into 8 equal balls without compacting the blend.
2. Heat cast iron griddle or skillet over high heat (500–650°F surface temperature).
3. In a separate pan, cook onions with butter over medium-low heat for 20–25 minutes until deeply caramelized.
4. Mix caramelized onions with mayo, Dijon, Worcestershire, and salt.
5. Lightly oil the cooking surface.
6. Place burger balls onto the hot surface and smash immediately into thin patties.
7. Season generously with kosher salt and black pepper.
8. Cook 2 minutes until deep crust forms, then flip and top with cheese.
9. Cook 1–2 additional minutes until cheese melts and burgers reach 135–145°F.
10. Toast buns lightly on the griddle.
11. Stack double patties onto buns with onion sauce and pickles.