Crispy-Edged Smash Burgers with Sticky Onions

Bonfire Night is almost here, and while many of us will be standing in a cold garden with a sparkler, plenty of the best food happens indoors first. Smash burgers are still one of the most talked-about dishes in UK kitchens, and a properly seared steak never goes out of fashion. Both need a pan that gets seriously hot and holds that heat, which is exactly where carbon steel shines. If you have ever wondered how professional kitchens get that deep, savoury crust, here is a practical guide to cooking with a De Buyer carbon steel pan this autumn.

Getting the sear right

Preheat the pan until it is properly hot before any food goes in, then add a little oil. For smash burgers, place a ball of mince on the pan, press it down firmly with a sturdy spatula for the first few seconds and then leave it alone. A lacy, crisp edge forms, and a quick flip finishes the job.

For steak, pat it very dry, season generously and lay it away from you in the pan. Resist the urge to move it. Turn once, add a knob of butter and some thyme near the end, then rest the meat on a board before slicing.

Ingredients

• 600g beef mince (20% fat), divided into 8 balls of 75g
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 8 slices Cheddar or burger cheese
• 4 brioche buns, toasted
• Pickles, lettuce and mustard or burger sauce, to serve
• 1 tbsp neutral oil
• Salt and black pepper
  
  

Method

1. Cook the onions with the butter, sugar and a pinch of salt in a pan over a low-medium heat for 15 to 20 minutes until soft and sticky. Keep warm.
2. Heat your carbon steel pan over a high heat until very hot. Add a little oil.
3. Place two balls of mince in the pan, press each firmly flat with a sturdy spatula and season. Cook for about 90 seconds until the edges are deeply crisp.
4. Scrape under the patties, flip, add the cheese and cook for 30 seconds.
5. Stack two patties per bun with onions, pickles and sauce. Repeat in batches.

Cleaning and storing

Avoid soaking carbon steel. While the pan is still warm, wipe out any residue, rinse with hot water and use a soft brush if needed. Dry it straight away over the heat, then rub in a thin film of oil to protect it before storing.

If you spot rust, do not panic. Scrub it off, dry the pan and re-season it. Carbon steel is very forgiving, and a little regular attention keeps it in service for years.