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Smash Burgers

Name: Smash Burgers
Ingredients: 125 g or 1/2 c mayo; 15 g or about 3Tbsp chopped onion; 60 g or 1/4 c ketchup; 25 g or 1 2/3 Tbsp sriracha; 15 g or 1 Tbsp mustard; 60 g or about 1/2 cup bread and butt pickles; 1/2 clove garlic (sliced); 2 g 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; 1 lb boneless short rib, cut into 1"x1" pieces and frozen for 15-20min; burger sauce (recipe above); green leaf lettuce; shallot (thinly sliced and rinsed); dill pickle (sliced (i recommend claussen)); kraft singles. don't @ me.

I mean it when I say (at the time of writing this sentence) that the smash burger is the best burger you can make at home. In this recipe, I'm showing you how to easy-grind your own beef for extra beefy flavor, how to not smoke up your kitchen (too much), and a burger sauce that you'll be putting on all future burgers for life.

Ingredients

BURGER SAUCE

125 g or 1/2 c mayo
15 g or about 3Tbsp chopped onion
60 g or 1/4 c ketchup
25 g or 1 2/3 Tbsp sriracha
15 g or 1 Tbsp mustard
60 g or about 1/2 cup bread and butt pickles
1/2 clove garlic, sliced
2 g 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

1 lb boneless short rib, cut into 1"x1" pieces and frozen for 15-20min

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.

Instructions

THE BEEF PATTYS

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

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