Triple Oklahoma-Style Smash Burger with Smoked Cheddar Sauce

Cut the large red onion in half, remove the top, root, and peel, and slice it very thinly, julienne style.

Divide the meat (70% lean, 30% fat) into six portions of approximately 80 to 100 grams each to form the balls.

Heat the griddle well and add a little clarified butter (or regular butter) to each spot where the meat ball will be placed.

Place each meat ball on the hot griddle, wait about 10 seconds, and then smash it firmly with two spatulas, pressing down well.

Place a portion of the sliced onion on top of the freshly pressed smash and season the meat with salt.

Cook for approximately 1 to 1.5 minutes until the bottom develops a nice crust; then, flip the burger so the onion side touches the griddle and let it brown for another 1.5 minutes.

While the meat is cooking, brush a little fat on the griddle and quickly toast the buns on the same surface.

Spread the Smoked Cheddar flavored cheese sauce generously onto the base of each bun.

Stack the two halves of the burger with toasted onion (totaling a double) onto the bun base that already has the sauce.

Add more Smoked Cheddar flavored cheese sauce on top of the meat stack to finish assembling the sandwich.