SMASH BURGER

Ingredients

1. Combine 125g mayo, 15g chopped onion, 60g ketchup, 25g sriracha, 15g mustard, 60g bread and butter pickles, ½ clove garlic, 2g salt, and 2g pepper in a tall container.
2. Spin sauce ingredients up with an immersion blender and refrigerate until ready to use.

3. Load 1/2 of the 15-20min frozen 1lb boneless short rib chunks into a food processor and process on high for approx 20 seconds.
4. Place on tray or in bowl and process the other half of meat.
5. Once finished, toss both rounds of ground meat gently to combine.
6. Measure meat out into six 3oz portions.
7. Gently squeeze each into a ball, put between 2 pieces of parchment, and smash down with a flat bottomed pot.
8. Once finished smashing all 6 balls, refrigerate while you prep your toppings.

9. Preheat cast iron skillet on high.
10. Using a pad of butter, toast your burger buns in skillet until golden brown.
11. Preheat 30g neutral oil (canola, grapeseed) in the cast iron.
12. Season one side of patties with salt and pepper and place s&p side down in cast iron.
13. Now season the side facing up with salt and pepper then press down with a spatula.
14. 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.
15. Once finished, assemble your burgers with green leaf lettuce, shallot, and dill pickle.

by Brian Lagerstrom · video^[2]

1. Combine 125g mayo, 15g chopped onion, 60g ketchup, 25g sriracha, 15g mustard, 60g bread and butter pickles, ½ clove garlic, 2g salt, and 2g pepper in a tall container.
2. Spin sauce ingredients up with an immersion blender and refrigerate until ready to use.

3. Load 1/2 of the 15-20min frozen 1lb boneless short rib chunks into a food processor and process on high for approx 20 seconds.
4. Place on tray or in bowl and process the other half of meat.
5. Once finished, toss both rounds of ground meat gently to combine.
6. Measure meat out into six 3oz portions.
7. Gently squeeze each into a ball, put between 2 pieces of parchment, and smash down with a flat bottomed pot.
8. Once finished smashing all 6 balls, refrigerate while you prep your toppings.

9. Preheat cast iron skillet on high.
10. Using a pad of butter, toast your burger buns in skillet until golden brown.
11. Preheat 30g neutral oil (canola, grapeseed) in the cast iron.
12. Season one side of patties with salt and pepper and place s&p side down in cast iron.
13. Now season the side facing up with salt and pepper then press down with a spatula.
14. 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.
15. Once finished, assemble your burgers with green leaf lettuce, shallot, and dill pickle.