SMASH BURGERS
RECIPE
BURGER SAUCE
▪125g or 1/2 c mayo
▪15g or about 3Tbsp chopped onion
▪60g or 1/4 c ketchup
▪25g or 1 2/3 Tbsp sriracha
▪15g or 1 Tbsp mustard
▪60g or about 1/2 cup bread and butt pickles
▪1/2 clove garlic, sliced
▪2g or 1/2 teas salt and 2g or 3/4 teas pepper
Spin sauce ingredients up with an immersion blender and refrigerate until ready to use
THE BEEF PATTYS
▪1lb boneless short rib, cut into 1"x1" pieces and frozen for 15-20min
Load 1/2 of the 15-20min frozen beef chunks into a food processor and process on high for approx 20 seconds.
Place on tray or in bowl and process the other half of meat. once finished, toss both rounds of ground meat gently to combine
Measure meat out into six 3oz portions. gently squeeze each into a ball, put between 2 pieces of parchment, and smash down with a flat bottomed pot. When finished smashing all 6 balls, refrigerate while you prep your toppings
LET’S TALK TOPPINGS:
▪burger sauce (recipe above)
▪green leaf lettuce
▪shallot, thinly sliced and rinsed
▪dill pickle, sliced (i recommend claussen)
▪kraft singles. don't @ me.
TO COOK THE BURGERS:
preheat cast iron skillet on high
using a pad of butter, toast your burger buns in skillet until golden brown
preheat 2 tbs of high smoke point neutral oil (canola, grapeseed, avocado) in the cast iron
Season one side of patties with salt and pepper and place s&p side down in cast iron. Now season the side facing up with salt and pepper then press down with a spatula. cook on side 1 for about 90 seconds total, then flip.
add the cheese to each patty, and cook on 2nd side for another 30 sec. once finished, assemble your burgers, 2 patties per burger
