This Burger Recipe Will Blow Your Mind! Chili Beer Smashburgers!
After making this sauce to glaze outside skirt steaks, the ladies of the Oasis, global headquarters of the Galley of the Sun, demanded I make smash burgers with this sauce. Smashburgers with an amazing Asian twist!
Things to know:
What is chili sauce made of?
The most consistent ingredients are puréed or chopped chili peppers, vinegar, sugar and salt. Chili sauce can vary greatly in heat level and sweetness based on additional ingredients.
What does chili sauce taste like?
Chili sauce has a complex taste, balancing spicy, sweet, and tangy flavors with a savory, tomato-based profile, often featuring garlic and other spices. The exact taste varies greatly by type, ranging from the hot and vinegary taste of hot sauce to the thick, ketchup-like flavor of American-style chili sauce.
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
2/3 cup chili sauce (we normally use Melinda’s Thai Sweet Chili Sauce)
2 T creamy chipotle sauce (we used Cholula Cremosa Sauce, Chipotle)
1/2 cup chopped shallots
1/2 cup beer or nonalcoholic beer (we used Modelo’s)
4 pounds of ground cow, divided into 16 4 oz balls
Kinder’s Organic Caramelized Onion Butter
freshly ground black pepper
16 slices Monterey Jack cheese
8 burger buns
Directions
1. In a small saucepan, combine the chili sauce, chipotle sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm.
2. 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.
3. Once you see the craggy edges begin to crisp, carefully flip the burger and top with a piece of cheese.
4. After about 3-5 minutes, double stack your patties and remove from the griddle. Toast your buns.
5. Add a healthy layer of the chile-beer sauce to the bottom bun, top with your patties, then the top bun. Serve and ENJOY!
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