Summer Special: Lobster Mac Smash Burger Recipe

Combine mayonnaise, finely chopped cherry peppers, minced garlic, lemon juice, hot sauce (if using), salt, and pepper in a small bowl. Mix thoroughly until smooth. Taste and adjust seasoning — more lemon for brightness, more peppers for heat. Refrigerate at least 20 minutes to let flavors meld.

Cook pasta

Bring a pot of salted water to a boil. Add the pasta and cook 1–2 minutes shy of package directions for al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make béchamel base

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1 minute to remove raw flour taste. Gradually whisk in whole milk and heavy cream until smooth. Bring to a gentle simmer, whisking, until slightly thickened (about 3–4 minutes).

Finish cheese sauce

Lower heat to low and whisk in Dijon, smoked paprika, salt, and pepper. Stir in grated cheddar, white cheddar/fontina, and parmesan a handful at a time until fully melted and smooth. If sauce is too thick, whisk in reserved pasta water 1–2 tbs at a time to reach a creamy consistency.

Combine with lobster and pasta

Fold the cooked pasta and lobster chunks into the cheese sauce, gently folding to avoid breaking up the lobster. Add lemon zest and chopped chives; adjust salt and pepper to taste. Keep warm over very low heat while you prepare the patties (do not boil).

Portion the beef

Divide the ground beef into four equal portions (about 4 oz each). Lightly form into loose balls — do not overwork the meat. Season the exposed top of each ball with a pinch of salt and pepper; the bottom will be seasoned on the griddle.

Preheat griddle

Place a heavy skillet or flat griddle over medium-high heat. Add neutral oil and let it get shimmering and just beginning to smoke.

Smash and cook

Place two beef balls on the hot surface (work in batches). Immediately press each ball flat with a sturdy spatula or a weighted press to about 1/4" thickness. Sprinkle the exposed surface with a little salt and pepper. Cook without moving for 2–3 minutes until deep brown crust forms. Flip, place a slice or pinch of cheddar on each patty, and cook another 45–60 seconds until cheese melts and the burger is cooked through.

Toast buns

While finishing the second side or during the last minute of cooking, melt butter in another pan or on the griddle and toast the cut sides of the buns until golden. Remove buns and patties from heat and let rest 1 minute.

To assemble each Lobster Mac Smash Burger: spread about 1 tablespoon of cherry pepper aioli on the bottom bun. Add a lettuce leaf and a tomato slice. Place one cheddar-topped smash patty on the tomato.

Spoon approximately 3/4 cup of the warm lobster mac & cheese onto the patty (use less if you prefer less saucy — aim for a balanced bite). Top with a second smash patty if you want a double, or finish with more aioli on the top bun. Add pickle slices if using and sprinkle extra chives over the mac & cheese for color.

Set the top bun, press lightly to secure, and serve immediately with extra aioli on the side.