---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=7dP7xJEasY4
hero: https://bsteph.imgix.net/smash-burger.jpg
tags: [entree, beef]
draft: true
---

# SMASH BURGER

## Sauce

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.

## Patties

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

## To Cook the Burgers

1. Preheat cast iron skillet on high.
2. Using a pad of [butter], toast your [burger buns] in skillet until golden brown.
3. Preheat (30g)[neutral oil] (canola, grapeseed) in the cast iron.
4. Season one side of patties with salt and pepper and place s&p side down in cast iron.
5. Now season the side facing up with salt and pepper then press down with a spatula.
6. 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.
7. Once finished, assemble your burgers with [green leaf lettuce], [shallot], and [dill pickle].