Smashburger

Materiaal

• BRGR smasher
• BRGR griddle
• Lid(s) (to melt the cheese)
• Cheese grater
• Napkins
• Plates

Aantal people

→ 8 burgers

≈ 2 burgers pp for < 8 people, 1.5 burgers pp above (± 115 g per burger)

Burgers

• 914 g Ground beef (100% pure beef)
• 16 slices Bread (large brown loaf) (± 30 slices per loaf)

Topping

• 190 g Cheddar (block, to grate)
• 8 leaves Iceberg lettuce (± 20 leaves per head)
• 1 jar Crispy fried onions (300 g per jar)
• 1 onion (medium-sized)

Smashburger Sauce

• 175 ml Mayonnaise
• 91 g Finely diced pickles
• 43 g Tomato paste
• 15 g Mustard
• 114 ml Pickle juice
• 46 ml Lime juice
• 1,5 g Garlic powder
• 1,5 g Smoked paprika
• Soy sauce (to taste)
• Mexican spices (to taste)
• Salt & pepper
• Butter or olive oil

Make your own sauce (optional)

Whisk all the Smashburger Sauce ingredients together in a large bowl until smooth. Season with salt and pepper and let rest in the fridge for at least 30 minutes so the flavors can meld.

Instructions

1. Caramelize the onion rings.
2. Toast the slices of bread.
3. Roll balls of ground beef (± 115 g per burger) and sprinkle them with salt and pepper.
4. Place the balls spaced well apart on the hot griddle and press them flat with the BRGR smasher!!
   Tip: place a sheet of parchment paper between the smasher and the meat — it'll stick less.
5. Cook until the bottom edge turns golden brown and crusty.
   Meanwhile, spread sauce on the toasted bread and top with lettuce.
6. Flip the burgers once and sprinkle grated cheddar over them.
   Place a lid on top so the cheese melts. Let this side cook slightly shorter than the first.
7. Stack: bottom slice → sauce → lettuce → burger with cheese → sauce → topping (onion, ...) → top slice. Serve immediately.