Mexi Smash Burger Recipe

Mix and portion

In a bowl, gently combine ground angus beef and ground chorizo with 1 tsp kosher salt and 1/2 tsp black pepper. Do not overwork—mix just until uniform. Divide into two equal balls (about 0.5 lb each).

Preheat griddle

Heat a cast-iron griddle or heavy skillet over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon vegetable oil and spread to coat.

Smash and sear

Place one meat ball on the hot griddle. Using a heavy spatula or a burger press (use a second spatula with a piece of parchment if needed), smash the ball firmly to about 1/4-inch thickness. Season the exposed top with a light pinch of salt and pepper. Cook undisturbed for 2–2.5 minutes, until the edges brown and crisp. Flip, immediately place one slice of cheddar on the patty, and cook another 45–60 seconds until cheese melts and internal juices are medium (about 135–140°F) — repeat for the second patty. If patties cook too quickly, reduce heat slightly.

Caramelize onions

While the griddle heats, melt 1 tablespoon butter with 1 teaspoon olive oil in a medium skillet over medium heat. Add thinly sliced yellow onion and 1/4 tsp sugar. Cook, stirring every 2–3 minutes, for 12–15 minutes until deep golden and soft. Season with a pinch of salt. Keep warm.

Make pico de gallo

In a small bowl, combine 1/4 cup diced tomato, 2 tablespoons finely diced white onion, 1 tablespoon chopped cilantro, 1 teaspoon diced jalapeño, and 1/8 tsp salt. Stir and let sit 5–10 minutes for flavors to marry.

Make guacamole

Mash the ripe avocado in a bowl with 1/2 lime juice and 1/4 tsp salt until slightly chunky. Taste and adjust salt or lime as desired.

Toast buns

Split potato buns and butter cut sides with 1 tablespoon butter. On the griddle or skillet over medium heat, toast buns butter-side down until golden, about 1–2 minutes. Remove to plate.

Prepare lettuce

Shred about 1/2 cup iceberg or romaine and set aside chilled for assembly.

Roast garlic (if not pre-roasted)

To roast garlic: preheat oven to 400°F (200°C). Slice top off garlic bulb, drizzle with olive oil, wrap in foil and roast 30–35 minutes until soft. For this recipe, use 4 soft roasted cloves; if you have pre-roasted cloves, proceed to next step.

Make crema

In a small bowl, mash 4 roasted garlic cloves into a paste. Mix with 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon lime juice, 1/4 teaspoon smoked paprika, and 1/8 teaspoon salt. Stir until smooth and refrigerate briefly if not using immediately.

Spread about 1 tablespoon roasted garlic crema on the bottom half of each toasted potato bun.

Place shredded lettuce over the crema to create a slight barrier (about 1–2 tablespoons per bun).

Set the first hot smash patty (with melted cheddar) on the lettuce. Top the patty with a generous tablespoon of caramelized onions.

Add the second smash patty on top of the onions. Spoon about 2 tablespoons pico de gallo over the top patty.

Spread about 1–2 tablespoons fresh guacamole on the top bun, then place bun over the assembled patties.

If desired, garnish with pickled jalapeño slices and a few cilantro leaves. Serve immediately while hot.