SMASH BURGERS

Smash burgers might be trendy, but they certainly aren’t going anywhere -- at least, not if we have anything to say about it. Whip up these ultra-juicy, flavor-filled meaty burgers at your next grill out, game day, or even just a solo snack (you deserve it).

Method

Serves: 2-4

Potato Buns Method:

  1. Combine flour, potato flakes, yeast, salt, and sugar in the bowl of a stand mixer. Whisk to combine.

  2. Add the water, milk, and eggs to the bowl. Begin mixing the dough, using a dough hook attachment, on medium-low speed. 

  3. Once the dough has come together, increase the speed to medium-high speed, begin adding the butter one tablespoon at a time. Wait until each piece of butter is incorporated before adding the next until all of the butter is added. 

  4. Continue mixing the dough for 5-6 minutes or until the dough is supple, elastic, and passes the ‘window-pane’ test. 

  5. Transfer the dough to a large greased bowl. Cover the bowl and allow the dough to proof at room temperature for 1-1.5 hours.

  6. Once doubled in size, turn the dough out onto a well-oiled work surface. Divide the dough into 5 equal portions. 

  7. Shape each portion into a round. Transfer the dough balls onto a sheet tray lined with parchment paper. Gently flatten each round with your hand.

  8. Cover the sheet tray loosely with a greased sheet of plastic. Once again, allow the dough to proof at room temperature for 45 minutes - 1 hour, or until puffed. 

  9. Brush the buns with the egg wash and bake at 350 °F for 15-20 minutes, or until golden brown and baked through.

Egg Wash Method:

  1. Combine all of the egg wash ingredients in a small bowl. Whisk to combine them thoroughly.

Smash Burgers Method:

  1. Combine the meats in a large bowl. Mix them together by hand until all the meat varieties are well distributed. 

  2. Form the beef blend into eight 4-oz balls.

  3. For the stovetop: preheat a large cast iron skillet with 1 tablespoon of oil over high heat. For the grill: preheat the grill to 500°F with a large cast iron skillet inside. Add 1 tablespoon of oil to the preheated skillet.

  4. Add two of the 4 ounce beef-blend balls to the skillet. Smash them with a very stiff metal spatula. The diameter of the patties should be about ½ inch wider than your bun to account for shrinkage. 

  5. Continue cooking the patties on the first side for about 1 minute to form a crust. Then, flip the burger and cook for an additional minute. Season the other side of the patty with salt and pepper. Top each burger with a slice of american cheese.

  6. Transfer the cooked burgers to your burger bun and top with lettuce, tomato, onion, pickles, and special sauce.

Special Sauce Method:

  1. Combine all of the ingredients in a small bowl, stir to combine with a small rubber spatula.

  2. Optionally, transfer the sauce to a squeeze bottle.

  3. Store the sauce in the refrigerator for up to 2 weeks.

Ingredients

Potato Buns Ingredients:

  • 415 g bread flour 

  • 45 g potato flakes 

  • 1 Tbsp instant yeast 

  • 1 Tbsp kosher salt

  • 2 Tbsp sugar

  • 170 g water (75-80°F) 

  • 110 g whole milk (75-80°F) 

  • 2 eggs, room temperature 

  • 4 Tbsp unsalted butter, cubed + room temperature

  • Egg wash (see recipe below)

Egg Wash Ingredients: 

  • 1 egg

  • 1 egg yolk

  • Pinch of salt

Smash Burgers Ingredients:

  • 16 oz chuck, ground

  • 8 oz brisket, ground 

  • 8 oz boneless short rib, ground

  • As needed neutral oil

  • To taste kosher salt 

  • To taste freshly ground black pepper

  • American cheese

  • Potato buns, toasted

  • Butter lettuce 

  • Beefsteak tomato, sliced

  • White onion, thinly sliced

  • Bread and Butter pickles, sliced 

  • Special sauce (see recipe below)

Special Sauce Ingredients:

  • ½ cup mayo 

  • ½ cup ketchup 

  • ⅓ cup mustard

  • ¼ onion, grated 

  • 1 garlic clove, grated

  • ½ tsp hot paprika 

  • 1 Tbsp relish

Emilija Saxebasics with babish, babish, burgers, smash burgers