Meatball smash burger

Shred the onion on the large holes of a box grater and run a knife through it to an almost onion paste.

Saute the onion to cook off the excess water, crush in the garlic at the end, and cool completely.

Combine the breadcrumbs, egg, grated Parmesan, salt, pepper, crushed red pepper, oregano, dried parsley and dried basil into a very dry panade; milk or buttermilk is left out so the patties brown.

Mix in the cooled onion and garlic, then the beef, pork and lamb, pressing and smearing so the panade has no chunks.

Portion four ounce balls, later brought down to three ounces, and throw them down on one side to get a crust before flipping and smashing.

Smash thin but not so thin they lose volume, and make them wider than the bun because they shrink; top with a slice of mozzarella.

Dress the bottom bun with Calabrian chili mayo and the top bun with tomato sauce.

Doubled version: two patties, a little pesto on the bottom bun, sauce spread on each patty, provolone and mozzarella on top, then a dollop of sauce, Calabrian chili mayo on the top bun and a splash of pesto.

Sauce on the bottom bun destabilizes the sandwich; keep it on the patties and melt the cheese on the burger rather than adding it cold.