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Restaurants›Chomp Kitchen and Drinks›The Big Drip Melt Recipe

The Big Drip Melt Recipe

Name: Chomp Kitchen and Drinks The Big Drip Melt Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 pieces ground beef (80/20), formed into 4 oz smash patties; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp unsalted butter (softened); 2 slices provolone cheese slices; 2 slices swiss cheese slices; 2 pieces burger buns (brioche or potato), toasted; 8 oz shaved ribeye (thinly sliced); 1 tsp vegetable oil; 0.25 tsp salt; 0.25 tsp black pepper; 8 oz cremini mushrooms, sliced; 1 medium yellow onion, thinly sliced; 3 cloves garlic cloves, minced; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 tsp soy sauce (or Worcestershire); 0.5 tsp fresh thyme leaves (optional); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 2 tbsp prepared horseradish; 1 tsp lemon juice; 0.5 cloves garlic, finely grated; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.125 tsp black pepper; 1 cups beef stock (low sodium); 2 tbsp dry red wine or extra beef stock (optional); 1 tsp soy sauce

Inspired by Chomp Kitchen and Drinks

Time45m

Serves2

smash patty, provolone and swiss cheese, shaved ribeye, garlic mushroom and onions, and horseradish aioli, served with au jus for dipping

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Ingredients

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Burger Patties & Assembly

4 pieces ground beef (80/20), formed into 4 oz smash patties

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp unsalted butter (softened)

2 slices provolone cheese slices

2 slices swiss cheese slices

2 pieces burger buns (brioche or potato), toasted

Shaved Ribeye

8 oz shaved ribeye (thinly sliced)

1 tsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Garlic Mushrooms & Onions

8 oz cremini mushrooms, sliced

1 medium yellow onion, thinly sliced

3 cloves Garlic cloves, minced

1 tbsp olive oil

1 tbsp Unsalted butter

1 tsp soy sauce (or Worcestershire)

1/2 tsp fresh thyme leaves (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Horseradish Aioli

1/2 cups Mayonnaise

2 tbsp prepared horseradish

1 tsp ReaLemon lemon juice

1/2 cloves garlic, finely grated

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Au Jus

1 cups beef stock (low sodium)

2 tbsp dry red wine or extra beef stock (optional)

1 tsp Aged soy sauce

1 tbsp beef demi-glace (optional, for richness)

1 tsp Unsalted butter

1 clove garlic clove, smashed

1/8 tsp freshly ground black pepper

Method

Burger Patties & Assembly

Form patties

Divide ground beef into four 4-oz portions and loosely form into balls; do not overwork. Season tops lightly with kosher salt and pepper; season bottom side just before cooking.

Cook smash patties

Heat a large cast-iron skillet or griddle over high heat until smoking. Add a thin film of oil or a small pat of butter. Place a beef ball on the hot surface, season the uncooked side with a pinch of salt and pepper, then immediately press with a heavy spatula or smash press to about 1/4" thickness. Cook undisturbed 1.5–2 minutes until edges brown and juices begin to bubble up. Flip, quickly top each patty with one slice of provolone and one slice of swiss (you can layer both or split between two stacked patties), and cook 30–60 seconds more until cheese melts and patty is cooked through. Repeat for remaining patties. For a double cheeseburger, stack two patties with cheese between them on the bun bottom.

Prep buns

Spread softened butter on cut sides of buns and toast on the hot skillet until golden, about 30–45 seconds. Keep warm.

Assemble

Spread 1–2 tbsp horseradish aioli on the top and bottom buns. Place the bottom bun on a plate, add the cheesy smash patty (or stacked patties), top with a generous portion of shaved ribeye, then pile garlic mushrooms & onions, close with the top bun. Serve with au jus in a small ramekin for dipping.

Shaved Ribeye

Heat a skillet over medium-high heat with 1 tsp vegetable oil until shimmering. Add shaved ribeye in an even layer, season with 1/4 tsp salt and 1/4 tsp pepper. Sear without moving 45–60 seconds to develop color, toss or stir and cook another 30–45 seconds until just warmed through and slightly caramelized. Remove to a plate and keep warm. If cooking for two burgers, divide between them.

Garlic Mushrooms & Onions

In the same skillet (wipe out excess beef bits if necessary), add olive oil and 1 tbsp butter over medium heat. Add sliced onions and cook 4–5 minutes until soft and beginning to brown. Add sliced mushrooms and continue cooking 4–6 minutes until mushrooms release moisture and begin to caramelize. Add minced garlic, 1 tsp soy sauce (or Worcestershire), thyme (if using), 1/2 tsp salt and 1/4 tsp pepper. Cook 1–2 minutes more until garlic is fragrant and flavors combine. Remove from heat and keep warm.

Horseradish Aioli

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp prepared horseradish, 1 tsp lemon juice, 1/2 tsp Dijon, grated garlic, 1/4 tsp salt and 1/8 tsp pepper until smooth. Taste and adjust horseradish or lemon to preference. Refrigerate until ready to use.

Au Jus

In a small saucepan combine 1 cup beef stock, 2 tbsp red wine (or extra stock), 1 tsp soy sauce and 1 tbsp demi-glace (if using). Add smashed garlic clove and bring to a gentle simmer over medium heat. Reduce 3–5 minutes to concentrate flavor slightly. Whisk in 1 tsp butter off heat for sheen and adjust seasoning with pepper and a pinch of salt if needed. Strain into a small serving ramekin and keep warm for dipping.