"Bourbon + Burger = UNEXPECTED RESULTS?!"
We love burgers here at the Galley of the Sun. We also love bourbon. Therefore Bourbon Smashburgers is a no brainer! This cannot possibly go wrong…
Things to know:
What is the secret to smash burgers?
The secret to a great smash burger lies in using cold, high-fat beef (80/20), smashing it hard and only once on a scorching hot surface (cast iron/griddle) with parchment paper for easy release, focusing on that crispy, caramelized crust (Maillard reaction) and cooking fast, then flipping to add cheese immediately for maximum melty goodness. The key is the intense heat and minimal handling to create a thin, flavorful crust while keeping the inside juicy.
What ingredients go in a smash burger?
The possibilities are endless, but basically a 4 oz ball of ground meat (we have used beef, pastrami, lamb, chicken, pork and chorizo), sliced cheese of your choice, a good bun, seasonings of your choice, then the toppings.
What makes a smash burger taste so good?
Smash burgers are so good because smashing a fatty beef ball onto a hot griddle creates maximum contact, leading to an intense Maillard reaction for a deeply caramelized, crispy, lacy crust (texture), while the quick, high-heat cook seals in juices for a juicy, flavorful bite, offering a perfect balance of crunch and tenderness you don’t get with thicker patties. The technique also integrates onions and cheese into the crust, creating a unique flavor explosion.
Should you season the patty before smashing?
Be sure the patties are very cold before cooking. Smash the burgers immediately when you put them in the pan, and don’t smash them again. Season the outside of the burgers right before cooking rather than adding the salt to the meat mixture.
How do you get a good crust on a smash burger?
Cooking two patties instead of one results in double the amount of crust, while a slice of cheese in between the patties keeps things moist. Using a stiff spatula or a bench scraper to scrape the burger up from the pan helps get every last bit of tasty brown crust.
Ingredients:
4 T olive oil
2 medium sweet onions, cut in half and sliced thinly
Fresh ground black pepper
1 t packed dark brown sugar
1/2 cup Dijon mustard
3 pounds 80/20 ground chuck
2 oz. bourbon
4T of veggie oil or Wagyu beef tallow
6 hamburger buns
6 leaves of romaine lettuce
1. Heat the oil in a skillet over medium high heat.
2. Once the oil begins to shimmer, add the onions, 1/4 t of salt and 1/4 t of pepper.
3. Cook the onions until the begin to soften (about 10 minutes), stirring occasionally.
4. Add the vinegar and brown sugar and continue to cook for about 10 more minutes until they are soft and golden, then remove from the heat.
5. In a small bowl, combine the mustard and horseradish.
6. Mix the ground cow, bourbon, Worcestershire sauce, 1 t of salt and 1/2 t of black pepper. Then form 12 4oz balls of meat. Refrigerate the balls until you are ready to head to the griddle.
7. Place a tablespoon of Wagyu Beef tallow in the griddle. Spread out the melting tallow over the area you will be cooking on.
8. Get the buttered buns on the griddle. Remove the buns once toasted.
9. 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).
10. 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. Cook for another minute or 2.
11. Build the burgers on the buns with the horseradish Dijon, a lettuce leaf and the caramelized onions. ENJOY!
Equipment used:
Blackstone Griddle
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