Our very first episode!
My inspiration for this recipe was another YouTube video I had watched during the COVID19 Pandemic that was featuring backyard burger stands that were popping up in the Los Angeles area while all of the restaurants were closed down.
We love smashburgers at the Galley of the Sun. This cheese burger brings together some unusual toppings, panela cheese and ham, to make a delicious meal. From the backyard burger pop-ups of Los Angeles (Hangaburs), we bring to you our take on the Tepic Burger made on our Blackstone Griddle.
Things to know:
What is a smashburger?
A smash burger is a hamburger made by pressing a loosely packed ball of ground beef flat onto a very hot griddle.
How It Works
The Ball: Chefs roll fresh, high-fat ground beef (usually 70-80% lean) into a loose ball without compacting it.
The Smash: The meat goes onto a screaming-hot flat-top griddle (around 400°F–450°F) and is pressed flat right away with a heavy spatula or metal tool.
The Crust: This forceful press creates maximum surface contact with the hot metal. It triggers the Maillard reaction, which builds a deeply caramelized, crispy, and lacy edge on the meat.
Fast Cooking: Because the patty is very thin (about a quarter-inch thick), it cooks in under two minutes per side and is often served as a double or triple stack with melted cheese.
What is panela cheese?
Panela cheese, or queso panela, is a fresh, white Mexican cheese made from cow’s milk that has a mild, slightly salty flavor and a spongy, firm texture.
What is so special about a Blackstone griddle?
A Blackstone griddle is popular because its large, flat steel top lets you cook an entire meal—like pancakes and bacon or dozens of smash burgers—all at once outdoors.
What is the average lifespan of a Blackstone griddle?
An average Blackstone griddle lasts between 5 to 20 years, depending heavily on how well you clean, season, and protect it from weather.
What are potato buns?
A potato bun is a soft, light bread roll made with a dough that incorporates mashed potatoes, potato flour, or potato starch alongside wheat flour.
Tepic Burger Recipe
Makes 4 burgers
1 lb. ground beef (I used aged ground beef)
1 T + 1 t Wagyu Beef tallow (divided)
4 ham slices
4 slices American cheese (I used white American)
4 1/2” thick slices panela cheese (get this at a Mexican grocery store)
1 sweet onion (finely diced)
1 tomato (cut into slices)
4 potato buns (the original uses Martin’s brand)
Spicy mustard crema:
1 T spicy mustard
3 T crema
1. Toast the bun, place ketchup on the top half of the bun and the spicy mustard crema on the bottom half.
2. Place a tablespoon of Wagyu Beef tallow in the griddle. Spread out the melting tallow over the area you will be cooking on.
3. Form a 4 oz ball of the ground beef. Place the ball on the griddle. After about 10 seconds, turn the ball over so the cooked area is pointing up.
4. Smash the burger with a press or spatula. Season the patty with a salt/pepper/onion powder/garlic powder mixture.
5. When you see the edges of the patty begin to crisp, carefully scrape the patty off of the griddle with your spatula to preserve the incredible crust you have formed and flip the patty. Place a slice of American cheese (I prefer white American from the deli) on top of the patty and continue to cook until the cheese is well melted.
6. As burger is cooking, brown both sides of the ham and panela cheese on the griddle.
7. Place a few tablespoons of diced sweet onions on the griddle along with a teaspoon of beef tallow and cook until the onions soften and begin to caramelize.
8. Assemble the burger by placing the patty on the bottom bun, followed by the tomato slice, ham, panela, then your grilled onions.
9. Serve and ENJOY!
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