When Josh and Lisa took their family on an RV road trip this past summer, they tried out the smash burger trend on their Blackstone griddle. Definitely yummy, but Lisa mentioned she could really get behind a gourmet version. Challenge accepted!!!
Our Ultimate Smash Burger is made with juicy ground beef and pork that’s smashed flat on a hot griddle with onion to create an irresistible caramelized crust. Topped with melted cheese, griddled mushrooms, bacon and jalapenos, plus “shrettuce" and tomato, this burger is served on a soft brioche bun that’s been toasted to perfection. And let’s not forget the special sauce! Made with dill and sweet relish, mayo, ketchup and a few extras, this sauce adds the perfect tangy kick to this already delicious burger. Trust us, once you try the Ultimate Smash Burger, you may never want to eat another burger again!
Recipe by Tanya Miller
½ grated onion
½ tsp salt
½ tsp Montreal Steak Seasoning
½-1 tsp Traeger rub (a seasoning of basil, oregano, garlic, paprika and cayenne that’s great to have on hand - available at Costco) or substitute with ½ tsp of Montreal
½ tsp garlic powder
1 lb of ground meat - ideally ½ lb each of pork and beef
4-8 slices bacon
1 pkg mushrooms, sliced
1-2 jalapenos, sliced
3 small to medium onions, sliced
½ tsp dried thyme (for grilled onions)
Swiss or provolone cheese, sliced
"Shrettuce” (Iceberg lettuce, thinly sliced/shredded)
Arugula - the “shrettuce”/arugula combo is terrific
Optional: Tomatoes, sliced
Brioche buns or bun of choice
Special Sauce if desired - see recipe below
Make the burger patties: Begin by grating ½ an onion in a fairly large mixing bowl. Add the seasonings and mix them up, spreading them as evenly as possible on the bottom of the bowl. Crumble the meat over top of onion mixture and gently mix with your hands until combined. Be careful not to over mix the meat or it can become a bit tough. Divide the mixture into 4 pieces and roll them into a ball. This step can be done up to a day ahead of time.
Griddle the bacon, jalapenos and mushrooms: On a Blackstone griddle or in a frying pan, (preferably a large cast iron pan, but stainless will work too), cook bacon over medium heat. When the bacon is cooked halfway, toss in the jalapenos and sauté until the bacon is cooked to your liking. Remove from pan onto a paper towel lined dish. Keep a fair amount of bacon fat in the pan to cook mushrooms - it adds amazing flavor! Add mushrooms and cook over med-high heat until they are cooked to your liking. When they are almost done, sprinkle ~1 tsp salt of choice - garlic salt, Montreal or regular kosher salt would be good. Finish cooking and remove from pan - set aside.
Caramelize the onions: If needed, wipe out your pan to remove any bits that have gotten too dark. Add butter or bacon fat to the pan and cook onions over medium heat until they are slightly caramelized, about ¾ of the way cooked. Set aside.
Griddle the burgers: Turn up the heat to med-high/high. When the pan or griddle is HOT, set each ball in the pan. Let cook for approximately 2 min then smash them with the best tools ya got (we used two large spatulas criss crossed). Cook for approximately 5-10 minutes, until a nice crust has formed. While the burger is cooking, divide the onions into four piles. Remove each burger, one at a time, and put an onion pile in its place. Flip burger so that the uncooked side is set onto an onion pile, then smash the burger into the onions. Continue cooking on MEDIUM heat (so the onions don’t burn) until cooked to your liking - 160 degrees is recommended for food safety. In the last few minutes before burgers are done, add cheese to melt. Toast buns if desired.
Assemble: Top a bottom bun with "shrettuce" and arugula, then add a burger patty, and top with bacon, mushrooms, jalapenos, and tomato. Smear special sauce or condiment(s) of your choice to top bun, and complete your burger.
Serve and enjoy with a glass of red and our homemade Rosemary and Lemon Zest Fries with Garlic Aioli!
1 Tbsp sweet relish
1 Tbsp dill relish
2 Tbsp ketchup
¼ c mayonnaise
1 clove garlic, minced
1 Tbsp onion, grated
Pinch or two of salt
Combine all ingredients in a small bowl - mix thoroughly. Simple as that! Can be made up to 3 days ahead and stored in the refrigerator.