Feeds four people Makes four double smashburgers (eight patties total)
INGREDIENTS Smashburger 1 lb. United Harvest ground beef, cold and divided into approximately 0.14 lb. balls or 2-inch balls (for a total of 8 balls) Kosher salt and ground pepper, to season the burger patties Canola oil spray 1 yellow onion, very thinly sliced using a mandoline (if possible) 8 slices American Cheese Iceberg lettuce, very thinly sliced 2 large round tomatoes, cut into 1⁄4-inch thick slices Dill pickle chips Stone ground mustard aioli (recipe below) 8 potato rolls or brioche buns
Stone Ground Mustard Aioli 1 cup good quality mayonnaise 6 tbsp. stone ground mustard 2 tsp. garlic powder 1⁄2 tsp. salt, or to taste 1⁄2 tsp. black pepper, or to taste
DIRECTIONS For the mustard aioli: ● In a medium bowl, whisk all ingredients together. Set aside until ready to use.
For the smashburgers: ● Divide the ground beef into 0.14 lb. balls or 2-inch balls and place in the refrigerator, covered with plastic wrap, until ready to cook. ● Using a mandoline, cut the onion into very thin slices. Place in a bowl and set aside. ● Heat a non-stick flat grill pan (without ridges) over high heat (the highest you can go) and let warm up for approximately 5 minutes. Lightly coat the grill pan with canola oil spray. ● While the grill pan is heating, season the cold ground beef balls with salt and pepper. ● Once the pan is hot, place two balls on the grill pan and immediately top each ball with a generous amount of thinly sliced onions. ● Using two-handed pressure and moving quickly, smash one patty at a time applying pressure with both hands using a wide metal hamburger spatula (ideally 4 inches wide) and your other hand in an oven mit. Smash burgers to approximately 1⁄4-inch thick. Repeat with the other ball of meat. ● Cook the burgers approximately two minutes then flip burger patties and onions together. Immediately place one slice of American cheese on each patty then cover with a dome shaped lid to melt the cheese. ● After about 20-30 seconds, the cheese should be melted. Remove the lids and transfer the burger patties to a cutting board using the hamburger spatula. ● Repeat the process with the remaining 6 balls of ground beef. Let the burger patties sit a few minutes to let the juice seal. ● Once all burger patties are cooked, toast the buns to desired doneness. ● To assemble the smashburgers, spoon a generous amount of the stone ground mustard aioli on the bottom bun. Next, top with a handful of shredded iceberg lettuce, one tomato slice, two cheeseburger patties with grilled onions and 2-3 dill pickle chips. Spread additional stone ground mustard aioli on the top bun, then place on the burger and serve.