SMASH BURGER RECIPE (The ONLY burger I make at home)

I mean it when I say that the smash burger is the best burger you can make at home (and probably the best you can eat at home too). 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. Enjoy this content and want to show support? Consider buying me a “coffee“ here: 📸INSTAGRAM: FOR THIS RECIPE, YOU’LL NEED: FOR THE 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 1. spin sauce ingredients up with an immersion blender and refrigerate until ready to use FOR THE BEEF PATTYS 1lb boneless short rib, cut into 1“x1“ pieces and frozen for 15-20min 1. Load 1/2 of the 15-20min frozen beef 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 FOR THE 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: 1. preheat cast iron skillet on high 2. using a pad of butter, toast your burger buns in skillet until golden brown 3. preheat 2 tbs of high smoke point 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. once finished, assemble your burgers! ** MY GEAR** BOOS BLOCK CUTTING BOARD: ESCALI DIGITAL SCALE: MINI SPATULA: IMMERSION BLENDER: MASAHIRO CHEF’S KNIFE: LODGE CAST IRON SKILLET: HALF SHEET PAN RACK: QUARTER SHEET PAN RACK: PLASTIC CUTTING BOARD: FOOD PROCESSOR: #smashburger #smashburgerrecipe #bestsmashburger || MUSIC || –––––––––––––––––––––––––––––– –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!