Brunch Smash Burger Recipe

In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, minced garlic, smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or acidity with more chipotle or lime as desired. Refrigerate while preparing other components so flavors meld.

Heat a heavy skillet or Dutch oven over medium-high and add oil to reach about 1/2–3/4 inch depth (about 1 cup). Heat to 350°F (175°C) if using a thermometer; otherwise oil should shimmer but not smoke.

While oil heats, separate onion into thin rings and place in a bowl. In another bowl combine flour, cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Toss onion rings in the flour mixture until well coated, shaking off excess.

Fry the coated onions in batches for 1–2 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate and immediately season with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if making ahead.

Preheat a heavy skillet, cast-iron griddle or flat-top over high heat until very hot. If using a skillet, add a light smear of oil and let it nearly smoke.

Divide the ground Angus into two balls (about 3.5–4 oz each). Season each ball lightly on one side with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt listed earlier for bun or taste).

Place one meat ball on the hot cooking surface, immediately press down firmly with a heavy spatula or a burger press until patties are very thin (smash technique), about 1/4 inch thick. Repeat with second ball. Leave space between patties. Cook without moving for 2–3 minutes until edges are brown and crispy and juices bubble through.

Flip each smashed patty and cook 45–90 seconds more until done (medium-well). If desired, press lightly to increase contact for crust. Remove patties to a warm plate.

While patties cook or just after removing, split brioche buns and butter cut sides. Toast cut sides in the hot skillet until golden, about 30–60 seconds.

Assemble each burger: spread a generous tablespoon of chipotle aioli on both top and bottom buns. Place one smashed patty on the bottom bun, add 3 pickle slices, then the second patty. Top with a generous handful of onion straws (about 1/3 cup) and finish with the top bun.

Serve immediately while patties are crispy and onion straws are crunchy. Offer extra chipotle aioli and pickles on the side if desired.