Black Coffee Smash Burger Recipe

prepare beef

Divide the 1 lb ground chuck into 4 equal portions (about 4 oz each). Gently form each portion into a loose ball—do not overwork the meat. Sprinkle each ball lightly with the instant coffee granules so the coffee is distributed across the exterior of the balls.

preheat griddle or cast-iron pan

Heat a large cast-iron skillet or flat griddle over high heat until very hot (2–4 minutes). Add 1 tablespoon neutral oil and spread to coat.

smash cook

Place two balls on the hot surface (do not crowd). Using a sturdy spatula or a burger press, smash each ball down firmly into a thin patty (about 1/4 inch thick). Season the top with a pinch of kosher salt and black pepper. Cook undisturbed for 2–2.5 minutes until edges are brown and crispy.

flip and cheese

Flip the patties, immediately place an American cheese slice on each patty, and cook another 45–60 seconds until cheese is melted and internal temperature reaches 160°F (for well-done smash style). Remove patties to rest briefly while assembling.

repeat

Repeat smashing and cooking with the remaining two balls (you can work in batches). If making optional bacon, cook it now (see Optional Add-on).

While patties cook, split brioche buns and brush cut sides with softened butter. Toast on the hot skillet or griddle, buttered side down, for 30–45 seconds until golden. Keep toasted buns warm.

Thinly slice the 1/2 sweet onion into rings. In a small skillet over medium heat, add 1 teaspoon olive oil. Add onions and sauté 3–4 minutes until starting to soften. Stir in 1/2 teaspoon brown sugar and 1 teaspoon apple cider vinegar and a pinch (1/4 tsp) salt. Cook 2–3 more minutes until onions are translucent and slightly caramelized. Remove from heat and keep warm.

In a small bowl, combine 3 tablespoons mayonnaise, 2 tablespoons packed chopped cilantro, 1 teaspoon lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix until smooth and taste; adjust salt or lime as needed. Refrigerate until assembly.

Peel (optional) and cut the 2 Russet potatoes into 1/4–1/3-inch fries. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly with kitchen towels. If using cornstarch, toss dried fries with 1 teaspoon cornstarch for extra crispness.

Heat oil in a medium pot or deep fryer to 325°F (163°C). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crisp. Drain and immediately season with 1 teaspoon salt. Keep warm and serve alongside burgers.

For applewood bacon: cook two slices in a skillet over medium heat until crisp (about 6–8 minutes), flipping as needed. Drain on paper towels. Add to burger during assembly if selected.

To build each Black Coffee Smash Burger: spread about 1 tablespoon cilantro mayonnaise on the bottom brioche bun. Place one or two smash patties (depending on desired stack) with melted American cheese on top. Add a generous spoonful of sweet onions. If chosen, place 1–2 slices of cooked applewood bacon on top. Finish with a sprinkle of chopped cilantro if desired, then crown with the toasted top bun.

Serve each burger immediately with a side of hot French fries.