The very best smash burgers that I’ve ever had were at the famous Dyer’s Burgers on Beale Street in Memphis, Tennessee. Their unconventional method of deep-frying burgers in beef fat that hasn’t been changed for years and makes a very tasty burger. You can substitute bacon for beef fat as I did or, in a pinch, use cooking oil. 

Ingredients:

• Bacon fat (or cooking oil)
• Ground beef
• Salt and black pepper
• Red onion, sliced thin in half moons
• Cheddar cheese
• Sliced whole grain bread (or hamburger rolls)

Fry the onions over medium heat in a frying pan with some bacon fat until they begin to wilt and brown and remove from the pan.

Turn the heat up and add some more fat to the same pan. Take about 4 ounces of ground beef and roll it into a ball. Place it in the pan and flatten it with a spatula, using a wooden spoon to help push down if necessary.

Sprinkle salt and pepper and some of the cooked onions on the flattened burger and flip it. Flatten your smash burger a bit more, add the cheese and cover until the cheese melts.

Place one or two of these burgers on whole wheat toast or a bun and add mustard, ketchup, mayo or whatever you like.

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