Smashed Scallion Burgers

Smashed Scallion Burgers

When you notice an abundance of fresh scallions in markets and stores, it’s time to make this springy makeover of the irresistible Oklahoma-style burger. Topping each patty with a copious pile of thin-sliced scallions then searing them in the skillet delivers a smoky, savory burger that feels like a treat any day of the week. The scallion prep might feel a little fussy, but splitting the scallions into segments then thinly slicing them lengthwise ensures they nestle perfectly into the meat. Initially, each scallion pile fills up the skillet, but each mound will significantly reduce in volume once the burger is smashed and flipped. The crispy charred allium bits poking out the sides bring a wonderful textural boost that contrasts with the juicy patties. 

Yield: 4 servings

¼ cup mayonnaise

¼ cup ketchup

2 teaspoons Dijon or yellow mustard

Salt and black pepper

20 callions (about 4 bunches), root ends trimmed

1 pound ground beef (preferably 20 percent fat)

2 tablespoons avocado oil, sunflower seed oil or grapeseed oil

4 slices American cheese

4 burger buns

In a small bowl, combine the mayonnaise, ketchup, mustard and a pinch each of salt and pepper.

Prep the scallions: Trim the scallion tips, then cut scallions crosswise into thirds; cut each segment very thinly lengthwise.

Divide the beef into 4 equal portions; shape each into a 4-inch-wide patty. Season generously with salt and pepper all over.

Heat a large cast-iron pan or griddle over medium-high until smoking. Add the oil and place one or two beef patties in the pan, depending on space. (The patties will be about 5 inches wide once they’re smashed.) Pile about ¼ of the scallions on top of each patty. (They will significantly reduce in volume as they cook.)

Using a grill press or spatula, firmly smash each patty, pressing the scallions into the meat until patties are about 5 inches wide. Cook, undisturbed, for 2 minutes, until the meat develops a dark brown crust on the bottom. Flip each smashed patty, top with cheese and loosely perch the top and bottom buns on top to warm through. Cook until the cheese melts, the patty develops a crust underneath and the buns warm through, 1 to 2 minutes. Repeat to prepare remaining burgers.

To serve, brush the burger buns with a dollop of sauce. Place a patty in each burger bun and top with any additional crispy charred scallions from the pan.