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Restaurants›Chomp Kitchen and Drinks›Lucha Libre Smash Recipe

Lucha Libre Smash Recipe

Name: Chomp Kitchen and Drinks Lucha Libre Smash Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground chuck (80/20); 1 tsp salt; 0.5 tsp black pepper; 2 tbs neutral oil (for griddle/skillet); 4 oz pepperjack cheese, sliced or shredded; 1 lb pork shoulder (cut into 1.5-inch cubes); 0.5 cup orange juice; 2 tbs lime juice; 2 tsp minced garlic; 1 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp salt (for carnitas); 1 tbs vegetable oil; 0.5 cup mayonnaise; 2 tbs pineapple jam or crushed pineapple (drained); 1 tsp chipotle in adobo, minced (or 1 tsp adobo for milder); 1 tbs lime juice; 1 tsp honey; 0.25 tsp salt (for aioli); 1 cup frozen or fresh corn kernels; 2 tbs mayonnaise; 1 tbs sour cream or Mexican crema; 1 tbs lime juice; 0.5 tsp chili powder; 2 tbs crumbled cotija or feta; 1 tbs cilantro, chopped; 0.25 tsp salt; 1 cup thinly sliced yellow onion; 0.25 cup all-purpose flour; 1 tsp cornstarch

Inspired by Chomp Kitchen and Drinks

Time1h

Serves4

pepperjack smash patty, chile pineapple aioli, carnitas, mexican street corn, crispy onions

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Ingredients

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Burger Patties & Seasoning

1 lb ground chuck (80/20)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs neutral oil (for griddle/skillet)

4 oz pepperjack cheese, sliced or shredded

Carnitas

1 lb pork shoulder (cut into 1.5-inch cubes)

1/2 cup Orange juice

2 tbs ReaLime juice

2 tsp minced garlic

1 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp salt (for carnitas)

1 tbs Tuscany sunflower oil

Chile Pineapple Aioli

1/2 cup Mayonnaise

2 tbs pineapple jam or crushed pineapple (drained)

1 tsp chipotle in adobo, minced (or 1 tsp adobo for milder)

1 tbs ReaLime juice

1 tsp Honey

1/4 tsp salt (for aioli)

Mexican Street Corn (Elote) Salad

1 cup frozen or fresh corn kernels

2 tbs Mayonnaise

1 tbs sour cream or Mexican crema

1 tbs ReaLime juice

1/2 tsp Chili powder

2 tbs crumbled cotija or feta

1 tbs cilantro, chopped

1/4 tsp Celtic sea salt

Crispy Onions & Assembly

1 cup thinly sliced yellow onion

1/4 cup 00 bread flour

1 tsp Cornstarch

1/4 tsp Celtic sea salt

1/2 cup vegetable oil (for frying)

4 unit burger buns (brioche or telera preferred)

1 tbs butter (for toasting buns)

2 tbs pickled jalapeños (optional)

Method

Carnitas

Quick pan-carnitas

Pat pork cubes dry and season with 1 tsp salt, cumin and oregano. Heat 1 tbsp vegetable oil in a medium skillet over medium-high. Brown pork on all sides (about 6–8 minutes). Add orange juice, lime juice and minced garlic, bring to a simmer, then reduce heat to low, cover and cook gently 20–25 minutes until tender and liquid mostly reduced. Increase heat to medium-high, remove lid and let pork sear for 4–6 minutes to get crispy edges. Shred or chop into bite-sized pieces and keep warm.

Chile Pineapple Aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp pineapple jam (or well-drained crushed pineapple), 1 tsp minced chipotle in adobo (use less if you want milder heat), 1 tbsp lime juice, 1 tsp honey and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or sweetness. Chill until assembly.

Mexican Street Corn (Elote) Salad

If using frozen corn, heat a dry skillet over high heat and char corn 4–6 minutes until spots are browned (or roast under broiler). In a bowl mix charred corn with 2 tbsp mayonnaise, 1 tbsp sour cream or crema, 1 tbsp lime juice, 1/2 tsp chili powder, 2 tbsp crumbled cotija and 1 tbsp chopped cilantro. Season with 1/4 tsp salt. Keep at room temperature for assembly.

Crispy Onions

Toss 1 cup thinly sliced onion with 1/4 cup flour, 1 tsp cornstarch and 1/4 tsp salt until well coated. Heat 1/2 cup vegetable oil in a medium skillet over medium-high heat until shimmering (about 350°F/175°C). Fry onions in batches, stirring, until golden brown and crisp (2–3 minutes). Transfer to paper towel-lined plate and season lightly with salt.

Burger Patties & Assembly

Smash technique

Divide 1 lb ground chuck into 4 equal portions (about 4 oz each). Form loose balls—do not overwork. Heat a heavy griddle or cast-iron skillet over high heat until smoking slightly, add 2 tbsp neutral oil and place two balls on the surface (work in batches). Using a sturdy spatula or a burger press, smash each ball firmly and quickly to a thin patty (~1/4-inch). Season immediately with a light pinch of salt and black pepper.

Cook the smashed patties without moving for 2–3 minutes until edges are brown and crisp and juices bubble on top. Flip, immediately top each patty with a quarter of the pepperjack (about 1 oz per patty) and cook another 45–60 seconds until cheese melts and patty is cooked through. Transfer to a plate and keep warm.

While patties cook, butter and toast buns in a separate pan or on the griddle until golden, about 30–45 seconds per side.

To assemble each burger: spread about 1.5 tbsp chile pineapple aioli on the bottom bun. Add 2 tbsp warm carnitas. Place one pepperjack smash patty on top of the carnitas. Spoon about 2–3 tbsp Mexican street corn salad over the patty. Scatter a handful (about 2 tbsp) of crispy onions. Add pickled jalapeños if using. Cap with top bun and press gently.

Serve immediately while hot and crispy. Repeat to make remaining burgers.