recipe | 10.6.2024
KPR Smashburger
Serving Size
4
Cook Time
00:50
Difficulty
Easy
Measurement
Imperial US
Perfect for the summer season but enjoyable year-round, this perfect recipe is from The Kitchen at Priest Ranch. Estate Executive Chef Dan Solomon has been crafting the perfect Smashburger and is thrilled to share it with you! This juicy, flavor-filled burger will quickly become your go-to recipe year after year. We hope you enjoy this summer staple as much as we do.
ingredients
- 1 lb 80/20 Ground Beef (divided and gently rolled into four 4 oz portion loose balls – do not overwork the meat)
- 1 large Red Onion, about 8 oz, Julienned
- 2 tbsps Olive Oil, plus more for cooking burgers
- 2 tbsps Butter, plus more for buns
- 4 Brioche or Potato Hamburger Buns, split
- 4 slices American Cheese
- 8 ozs Iceberg Lettuce, shredded
- 8 ozs Bread & Butter Pickles
- 8 ozs your favorite Burger Sauce
- 4 slices of Fresh Tomato, 1/4″ thick
- Kosher Salt
- Fresh Ground Black Pepper
directions
- Set the meat balls on a large plate or tray, cover them with plastic wrap, and refrigerate until ready to use.
- Meanwhile, set a large cast iron pan over medium-low heat. Add olive oil and 2 tbsp butter to the pan. Once the butter has melted, add julienned onions and season with salt and pepper. Cook, stirring occasionally, until the onions are well caramelized, 10-15 minutes. If the onions begin to stick, add ½ cup water and cook while stirring until the water evaporates. Remove from heat and transfer the cooked onions to a small bowl, reserving them until ready to use.
- Set your outdoor griddle to medium-high heat, or set a large cast iron skillet on top of your outdoor grill and maintain a medium-high heat. Place about ½ stick of butter in a microwave-safe container and microwave for about 30 seconds or until the butter has melted. Brush the cut sides of the hamburger buns with butter, toast on the preheated griddle or open grill, and set aside. Meanwhile, add a drizzle of olive oil to your griddle and spread evenly to season your cooking surface. Remove the burgers from the refrigerator and season generously with salt and pepper. Turn the meatballs to ensure all sides are seasoned. Place burgers on the griddle, leaving about 3 inches of space between each, and firmly press each with the back of your spatula or burger press, flattening to about ¼ inch thick. Allow to cook, undisturbed, for about 2 minutes or until the edges begin to crisp and caramelize and you can see juices pooling on top. Flip each burger, top with one slice of cheese and 2 tbsp of reserved caramelized onions, and continue to cook until cheese has melted and onions are warmed, about 1-2 minutes more. Transfer to a clean tray or plate and build your burgers.
- To build the smash burgers: Spread 1 tbsp of burger sauce on each top and bottom bun half. Place 2 oz of bread & butter pickles on the bottom bun, then the cooked burger patty, one slice of tomato, 2 oz of shredded lettuce, and the top bun. Serve immediately with your favorite side(s).
This recipe is provided compliments of Executive Chef Dan Solomon and The Kitchen at Priest Ranch. Download a copy of the recipe here.
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