SMASH BURGERS
SMASH BURGERS
Courtesy of Chef Lorin Peters
Rated 5.0 stars by 1 users
Nothing says summer like a perfectly crispy smash burger fresh off the griddle. These juicy burgers are packed with rich caramelized onion flavor, seared until irresistibly crisp around the edges, then topped with melty cheese and a sweet and savory bacon jam with just the right kick of jalapeño. Toasted buns soak up every last bit of flavor, while fresh lettuce, heirloom tomatoes, and creamy aioli bring it all together. Whether you're hosting a backyard cookout or a casual weeknight dinner, this is the kind of burger that steals the show and keeps everyone coming back for seconds.
Ingredients
- 1 lb ground beef
- ½ T Kinders Caramelized Onion Butter Seasoning
- 1 tsp Worcestershire
- ½ tsp kosher salt
- 8 oz thick cut bacon diced | approximately 5 slices
- ½ red onion, small diced | 133 grams
- 1 jalapeno, deseeded and small diced | 50 grams
- ¼ cup brown sugar
- ¼ cup red wine vinegar
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Provisions Double Burner Griddle
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Provisions Stainless Steel Mixing Bowls
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Provisions Solid Turner
BURGER PATTIES
BACON JAM
Featured Products
Directions
BURGER PATTIES
- In a large bowl, combine all ingredients until well combined
- Form into 4 oz balls
- On a parchment lined Ovenbond sheet tray, place 4 balls evenly spaced apart
- Place another parchment sheet on top of balls
- Place another Ovenbond sheet tray overtop and evenly press down as far as you can
- Remove the top layer of parchment
- Preheat your Hestan griddle on your grill over high heat
- Add your patties and sear until golden brown on one side
- Flip patties and add shredded or sliced cheese on top, close the lid of your grill
- Let cook until cheese is melted
- Remove patties from the griddle and add burger buns face down on the griddle, soaking up the remaining smash burger juices until toasted
- Assemble your smash burgers by adding your favorite toppings. We suggest aioli, iceberg lettuce, sliced heirloom tomatoes, and a big spoonful of bacon jam (recipe below).
BACON JAM
- Preheat your Hestan skillet over medium heat
- Add your bacon and let the bacon fat render until the bacon is golden brown
- Add your diced red onion and jalapeno to the bacon grease and stir together with the cooked bacon. Continue cooking until red onions are soft and translucent.
- Add brown sugar and red wine vinegar. Stir to combine.
- Reduce heat to a simmer and simmer until liquid has slightly thickened. You should be able to still drip it from a spoon without it being too sticky.
- Remove from heat and let cool.
- Once cooled, pulse in a food processor until bacon, red onion, and jalapeno are in small pieces.
- Store in an airtight container for up to 3 days or freeze for 3 months.
