Restaurants›Fiddletree Kitchen & Bar›Smashburger Recipe

Smashburger Recipe

Inspired by Fiddletree Kitchen & Bar
Time30m
Serves2

double smash beef patties, cheddar cheese, pickles, shredded lettuce, brioche bun, ipa aoili

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Ingredients

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Burgers

IPA Aioli

Tools & Misc

Method

IPA Aioli

1

In a small bowl combine mayonnaise, IPA, Dijon, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust salt or IPA (add a few drops more if you want a stronger beer note). Chill in refrigerator while you prepare burgers so flavors meld.

Burgers

2

Portion and preheat

Divide ground beef into 4 loose portions (~4 oz each). Do not overwork—the meat should remain loosely packed. Preheat a large cast-iron skillet or griddle over high heat until smoking hot, 5–7 minutes. Have a metal spatula and a second spatula or press ready.

3

Toast buns

Brush cut sides of brioche buns lightly with softened butter. When skillet is hot, reduce heat to medium-high and place buns cut-side down directly on the skillet. Toast until golden, about 30–60 seconds. Remove and set aside.

4

Cook smash patties

Brush the hot skillet with 1 tablespoon neutral oil. Place two beef portions spaced apart on the skillet. Immediately place a sheet of waxed paper over each patty and use heavy spatula or press to smash the patty flat to about 1/4 inch thickness. Hold pressure for 10–12 seconds to form an even crust. Remove waxed paper. Season the exposed surface generously with kosher salt and a light sprinkle of black pepper. Let cook without moving until deep brown and crispy at the edges, about 1.5–2 minutes.

5

Flip and cheese

Use a sturdy spatula to scrape under the patty and flip. Immediately place a slice of cheddar on each patty and press down lightly so cheese melts against the hot meat. Cook for another 30–45 seconds for medium (shorter for rare, longer for well-done). Repeat with the remaining two portions to yield two double stacks (you can cook two at a time depending on skillet size).

6

Assemble

Spread a generous tablespoon of IPA aioli on both bottom and top buns. Place a handful (about 1/2 cup total) of shredded lettuce across each bottom bun, then set one cheesed patty, add 4 pickle slices, then place the second cheesed patty on top. Cover with the top bun. Press gently to compact.

7

Serve immediately while hot with extra aioli on the side if desired.