Reading about Smashburgers make us hungry –so we searched for the sauce
and the recipe and are delighted to share it with our readers.
Ingredients for Sauce
½ cup prepared yellow mustard, like French's
4 teaspoons dill pickle relish
4 teaspoons dill pickle juice from relish jar
2 teaspoons vegetable oil
1 teaspoon lemon juice
Directions for Sauce
Combine all ingredients. Chill a few hours or overnight.
Enough sauce for about 8 burgers
Ingredients for Smashburger
Use high quality kosher ground Angus beef – with an 80/20 meat-fat ratio if possible
Kosher salt, pepper or Montreal Steak seaoning
Squares of parchment paper
Directions and Technique for Smashburger
LOOSELY Shape ground beef into balls. Each should be 1/3 or 1/2 lb.
In a shaker, mix together kosher salt and pepper, or use Montreal steak seasoning
Heat an outdoor grill to 400 degrees; Place a flat metal pan over the grill or use optionally, use a cast iron stovetop grill pan.
Brush vegetable oil liberally on the grill. Place meatball on grill; cover with parchment square and press with a cast iron grill press to sear patty and lock in juices. (About 10 seconds to ensure that the meat is seared). Once the juices start to sizzle up in the center, carefully flip the burger.
While burger is still on grill add optional toppings such as parve (non-dairy) cheese like Daiya brand, avocado, tomato slices, caramelized onions, chipotle mayonnaise, chopped cilantro, parve sour cream, shredded lettuce and a slice of lime. Remove to bun that has been slathered with Smashburger sauce. Mouthwatering!
We thank http://lajollamom.com/2011/06/smashburger-burger-recipe/ and Smashburger for inspiring these recipes.
Watch this video to understand how to accomplish the Smashburger technique. However, the ingredients in the video are not kosher:
Follow the recipe above to observe kashrut. We suggest using parchment paper instead of waxed paper.