Here’s my interpretation of the viral smash burger. I have a feeling this will be enjoyed long after the craze fades.

Serves 6

• 1 large onion, sliced in ¼-inch (½-cm) rounds
• 1 Tbsp silan or honey, divided
• salt and pepper, to taste
• 3 Tbsp barbecue sauce (store-bought or homemade)
• 6 burger buns (I use pretzel buns)
• 1 cup shredded romaine lettuce
• 1 large tomato, sliced
• pickled onions or pickle chips

Burgers

• 1 lb (450 g) ground beef
• 1 Tbsp garlic powder
• 1 tsp ground ginger
• 1 Tbsp sweet chili sauce
• 1 tsp fish-free Worcestershire sauce
• 1 tsp kosher salt

Burger Sauce

• 1/3 cup mayonnaise
• 1 1/2 Tbsp sweet chili sauce
• 1/2 tsp lemon juice

To prepare the burgers, place all ingredients in a bowl. Mix until combined. Avoid handling the meat too much, as it toughens the meat. Refrigerate until ready to use.

To prepare the sauce, whisk the mayonnaise, sweet chili, and lemon juice in another bowl. Refrigerate until ready to use.

Preheat grill or grill pan over medium-high heat. Once heated, spray grates or grill pan with cooking spray. Place the onion rounds on the prepared grill. Drizzle each onion with 1/2 tsp silan or honey and season with salt and pepper to taste.

Set a 3-oz (85 g) ball of meat over each onion round. Place a 3-inch (7 1/2-cm) piece of parchment paper over the meat. Flatten the meat with a spatula or any flat-bottomed surface. Once the meat is thinly spread over and around the onion, remove the parchment paper and brush the meat with barbecue sauce.

Continue to press the meat as it cooks so it doesn’t spring back. Cook for 2 minutes. Use a spatula to turn the meat over. Brush the onion with barbecue sauce and cook for an additional 1–2 minutes, until meat is cooked through.

Spread burger sauce on the bottom of a bun. Top with lettuce, tomato, and pickled onions or pickle chips. Add an onion smash burger and top with the bun’s cap.