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Cheddar and Onion Smashed Burgers
INGREDIENTS

• 16 thin bread-and-butter pickle slices patted dry
• 4 four-inch potato buns, buttered and toasted
• 1 1/2 pounds Texas Heritage Beef Patties
• Salt and freshly ground pepper
• 2 small onions, sliced paper thin
• 4 ounces sharp cheddar cheese, sliced

Directions:
Heat cast iron griddle until very hot. Layer the pickle slices on the bottom buns

Cook the patties over moderately. Season the patties with salt and pepper and cook
for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using
the spatula, carefully flip each burger so the onions are on the bottom. Top with the
cheese and cook for 2 minutes. Cover the roasting pan and cook just until the cheese
is melted. 1 minute more. Transfer the burgers with the onions to the buns. Top with the
buns and serve.

Beer Hoppy pale ale: Dale’s Pale Ale

Wine Juicy, peppery California Zinfandel: 2008 Edmeades Mendocino County