Firecracker Smash Recipe

Name: Chomp Kitchen and Drinks Firecracker Smash Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs neutral oil (vegetable or canola); 4 slice American cheese slices; 6 slice thick-cut bacon; 0.5 cup mayonnaise; 3 tbsp pickled cherry peppers, drained and finely chopped; 1 tsp pickling liquid from cherry peppers; 0.5 tsp fresh lemon juice; 0.5 tsp garlic, grated or finely minced; 0.25 tsp smoked paprika; 0.5 tsp hot sauce (optional, for extra heat); 0.125 tsp salt; 0.5 cup crispy fried onions (store-bought or homemade); 2 each burger buns (soft brioche or potato buns), split; 2 tbs unsalted butter, softened (for toasting buns); 2 leaf leaf lettuce (optional); 2 slice tomato slices (optional)

Inspired by Chomp Kitchen and Drinks

Time35m

Serves2

american smash patty, bacon, cherry pepper aioli, crispy onions

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Ingredients

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Burger Patties

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs neutral oil (vegetable or canola)

4 slice American cheese slices

Bacon

6 slice thick-cut bacon

Cherry Pepper Aioli

1/2 cup Mayonnaise

3 tbsp pickled cherry peppers, drained and finely chopped

1 tsp pickling liquid from cherry peppers

1/2 tsp fresh lemon juice

1/2 tsp garlic, grated or finely minced

1/4 tsp Smoked paprika

1/2 tsp hot sauce (optional, for extra heat)

1/8 tsp Celtic sea salt

Crunch & Assembly

1/2 cup crispy fried onions (store-bought or homemade)

2 each burger buns (soft brioche or potato buns), split

2 tbs unsalted butter, softened (for toasting buns)

2 leaf leaf lettuce (optional)

2 slice tomato slices (optional)

Method

Burger Patties

Portion and preheat

Divide the ground beef into 4 equal portions (about 4 oz each) and gently form loose balls — do not overwork. Season both sides lightly with kosher salt and black pepper. Heat a large cast-iron skillet or griddle over high heat until smoking hot, then add 1 tablespoon neutral oil and spread.

Smash and sear

Place two beef balls (work in two batches) on the hot skillet leaving space between them. Immediately press each ball firmly with a metal spatula or a weighted press to form thin patties (~1/4-inch thick). Hold pressure for 10–15 seconds to get maximum contact and crust. Cook for 2 minutes without moving until deeply browned and crisp on the edges.

Flip, cheese & finish

Flip each patty, add a slice of American cheese on top, and cook 30–45 seconds until cheese melts and the patty is cooked through. Remove to a plate and tent with foil to keep warm. Repeat for remaining two patties, adding remaining 1 tablespoon oil if needed.

Bacon

While cooking patties, fry bacon in a separate skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and keep warm. For faster cooking, bacon can be baked at 400°F (200°C) on a rimmed sheet for 15–20 minutes until crisp.

Cherry Pepper Aioli

In a small bowl, combine mayonnaise, finely chopped pickled cherry peppers, 1 teaspoon pickling liquid, lemon juice, grated garlic, smoked paprika, and hot sauce if using. Whisk until smooth. Taste and adjust seasoning with 1/8 teaspoon salt or more lemon/pickling liquid for brightness and heat. Refrigerate until ready to assemble (can be made ahead and kept up to 3 days).

Crunch & Assembly

Toast buns: Spread softened butter on cut sides of buns. Place them butter-side down on the skillet or griddle used for patties over medium heat and toast until golden, about 1–2 minutes.

Build the Firecracker Smash: Spread about 1 tablespoon cherry pepper aioli on the bottom bun. Add optional leaf lettuce and a tomato slice if using. Place two smash patties stacked (cheese side up) on each bun bottom. Top the patties with 3 slices of crisp bacon per burger (overlap as desired). Spoon roughly 2 tablespoons crispy fried onions over the bacon to add crunch and texture.

Finish and serve: Spread another 1 tablespoon aioli on the top bun and press onto the burger. Serve immediately while hot so the crispy edges and onions remain crunchy.