Smashburgers with a KICK!
Fresno peppers are amazing. On a burger…they are INCREDIBLE!
Things to know:
Which is hotter, jalapeño or Fresno?
Fresno peppers CAN be “hotter” than jalapeños, but more than often are about the same. Fresno peppers can range from 2,500 to 10,000 Scoville Heat Units while jalapeños are 2,500 to 8,000. If you are worried about heat, look for Fresno’s that do nt have any “scarring” which is a good indicator of a hotter pepper.
What is a good substitute for Fresno pepper?
Well, you will lose that beautiful red color, but jalapeños work to keep it on the same “heat” level, and poblanos will work for a milder bite.
Are Fresno peppers sweet or spicy?
They are best described as brining a bold heat with a subtle sweetness.
What is a Fresno pepper also called?
The Fresno, released in 1952 by Clarence Brown and named in honor of Fresno, California, is also know as chile caribe or chile cera.
What is so special about smash burgers?
Smashing the ground beef (or other meat) into a hot griddle creates a thin patty with incredible crispy, lacy edges and maximum flavor with it’s deeply caramelized, savory crust through the Maillard reaction.
What is the Maillard reaction?
A complex, non-enzymatic chemical process between amino acids and reducing sugars that occurs when food is heated, creating browning, desirable flavors, and aromas.
What is the secret to smash burgers?
We believe the keys are starting with a 4 oz ball of ground meat. This will yield a patty that will cover your entire burger bun and extend over the edges, but not too much. The second key is to press the patty into a hot griddle for about 10 seconds. This maximizes the contact and gets you the Maillard reaction you are looking for to produce that incredible crust. The third key, a key to ALL burgers, is to generously season the burger! Our go to is equal parts coarse sea salt, coarse ground black pepper, onion powder and garlic powder.
Ingredients:
Makes 8 smash burgers
4 pounds of ground cow, divided into 16 4 oz balls
Spiceology’s Chipotle Garlic seasoning
freshly ground black pepper
16 slices American cheese
8 cibata buns
Creamy Avocado sauce (recipe below)
8 Fresno Peppers
1. Over an open flame, or with a blowtorch, on on a baking sheet under a broiler, toast the peppers until the skin is blistered and charred. As soon as you remove the peppers from the heat, chuck them into a gallon sized Ziplock bag and allow to sit for at least 10 minutes.
2. Remove the peppers from the bag, remove the stem, seeds and veins (this will remove the majority of the heat), then flip the peppers over and carefully remove the outer skin. You do not need to remove absolutely 100% of the skin, just do the best you can.
3. Heat your griddle to medium heat. Melt the tallow on the grill, then place the balls of meat on the griddle and SMASH HULK SMASH! Season the patties with salt, pepper and the Chipotle Garlic seasoning.
4. Once you see the craggy edges begin to crisp, carefully flip the burger and top with a piece of cheese.
5. After about 3-5 minutes, double stack your patties and remove from the griddle. Toast your buns.
6. Add a healthy layer of the creamy avocado sauce to the bottom bun, top with your patties, then a Fresno pepper and the top bun. Serve and ENJOY!
Creamy Avocado Sauce
2 large ripe avocados halved and pitted
1 cup sour cream
2 large cloves garlic minced
juice from 2 limes about 3-4 tablespoons worth
1 T Spiceology’s Chipotle Garlic seasoning
¼ – 1/2 t salt adjust to taste
1/8 t freshly ground black pepper
Instructions
1. Place the avocado, sour cream , garlic, Chiptole-Garlic seasoning and lime juice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.
2. Transfer to a serving dish and serve immediately or cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid.
3. Sauce will keep well in the refrigerator for up to 48 hours, if you can make it last that long. ENJOY!
Equipment used:
Shogun Series Chef’s Knife 10.25”
Blackstone Griddle
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