Warning: The Mouthwatering Sonoran SmashBurger You Can't Resist
Inspired by a local brewery. State 48, this take on their Sonoran Burger will blow your mind!
Things to know:
What is Sonoran?
“Sonoran” refers to things from or related to the Sonoran Desert, a vast, biodiverse subtropical desert covering parts of Arizona, California, and Mexico’s Sonora state and Baja California, known for its unique plants (like saguaros), animals, and distinct Sonoran-style Mexican cuisine featuring hearty dishes, fresh ingredients, and flour tortillas
What is Sonoran style?
Sonoran style refers to a hearty, simple regional Mexican cuisine from the borderlands of Sonora, Mexico, and Southern Arizona, known for fresh ingredients, grilled meats (especially beef), mesquite-fired flavors, pinto beans, and especially distinctive, large, thin flour tortillas, unlike most other Mexican food that uses corn. Key elements include simple preparations, fresh produce, smoky grilled flavors from mesquite, and iconic dishes like the bacon-wrapped Sonoran Hot Dog and hearty burritos
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:
3/4 cup mayonnaise
1/4 cup finely chopped cilantro
1 T fresh squeezed lime juice
1 t minced garlic
zest from 1 lime.
2 pounds ground beef (we are using our aged ground beef)
2 ears of corn
4 brioche burger buns
8 sliced pepper jack cheese
pico de gallo (we used homemade)
Instructions:
For the aioli
1. Mix together the mayo, cilantro, garlic, lime juice and zest, then refrigerate for at least 2 hours.
For the burgers:
1. On a grill on medium high heat, roast the corn until some of the kernels begin to blacken. Set aside to cool, then remove the kernels from the cob and mix corn with the pico de gallo. Set aside.
2. Divide the ground beef into 8 4 oz. balls.
3. Preheat your griddle to medium heat.
4. Toast the buns on the griddle.
5. Place the balls of ground beef on the griddle. After about 10 seconds, turn the ball over so the cooked area is pointing up. Smash the burger with a press or spatula. Season the patty with a salt/pepper/onion powder/garlic powder mixture (or burger seasoning of your choice).
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. Add a slice of pepper jack cheese. Cook for another minute or 2. Remove the patties from the griddle and begin assembly.
6. On the bottom bun, add a healthy spoonful of the aioli.
7. Top with 2 patties, then pico de gallo and pickled jalapeños.
8. Serve and ENJOY!
Equipment used:
Blackstone Griddle
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