George Motz reveals the historical physics of the perfect smash burger

Tools and materials for the line

Precision requires the right hardware. You will need a heavy-weight spatula—ideally a modified bricklayer's trowel with the tip removed—to achieve the necessary leverage. For ingredients, source Martin's Potato Rolls and high-quality American cheese. The onions for an Oklahoma Onion Burger must be sliced thin enough to see your finger through them; this allows them to caramelize in the rendering beef fat in under three minutes, a feat usually requiring half an hour.

The execution of the smash

Begin with a 3-ounce scoop of chilled beef. Place it on a scorching griddle and wait twenty seconds to create a "contact patch." This prevents the meat from sticking to your trowel. Smash the patty firmly and evenly. For the onion burger, pile the paper-thin slices onto the raw side immediately so they fuse with the beef. Season only with salt or a simple house blend. You must wait for the surface to become glossy and the fat to bubble through the fibers before the flip. Once inverted, the onions should be the same deep mahogany as the seared beef.

Troubleshooting the finish

Cheese placement is critical. Use a high-quality melter that liquefies instantly; you cannot afford to wait for the cheese while the thin patty overcooks. If your onions are scattered, use the spatula to gather them back under the meat to ensure they continue to steam. Never press the burger after the initial smash, as this expels the vital juices. The goal is a presentable, crusty exterior that honors decades of American tradition.