Name: Jax Beach Bar and Grills Garlic Smash Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground chuck (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs neutral oil (vegetable or canola), for griddle; 4 slices american cheese slices; 6 cloves garlic cloves, roasted; 0.5 cup mayonnaise; 1 tsp lemon juice, freshly squeezed; 0.5 tsp Dijon mustard; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper; 2 pcs burger buns (preferably potato or brioche), split; 1 tbs butter, softened; 4 leaves green leaf lettuce; 1 pc tomato, sliced 1/4-inch; 8 slices dill pickles, sliced

Method

Roasted Garlic Aioli

Roast garlic (if not using pre-roasted)

Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose cloves, drizzle with 1 tsp oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Let cool, then squeeze out 6 cloves. (If you have pre-roasted garlic, skip this step.)

In a small bowl, mash the roasted garlic cloves into a smooth paste with the back of a spoon or a fork.

Whisk together mashed roasted garlic, mayonnaise, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate while you prepare patties; aioli can be made up to 24 hours ahead.

Smash Patties

Divide the ground chuck into 4 equal portions (about 4 oz / 113 g each) and loosely roll into balls. Do not overwork the meat.

Heat a large cast-iron skillet or flat top griddle over medium-high heat until very hot (a drop of water should sizzle away). Add neutral oil and spread to coat the surface.

Place two meat balls on the hot surface (work in batches if needed). Using a heavy spatula or a burger press, smash each ball firmly and quickly to about 1/4-inch thickness. Season the exposed surface immediately with a pinch of kosher salt and black pepper.

Cook the patties without moving for 2–3 minutes until the edges are brown and crispy and juices start to bubble up through the top.

Flip the patties, place a slice of American cheese on each, and cook another 30–45 seconds until cheese is melted and patties are cooked through. Remove to a plate and keep warm. Repeat with remaining patties.

Buns & Assembly

Butter the cut sides of the buns evenly. Heat a clean skillet or griddle over medium heat and toast the buns butter-side down until golden brown, about 1–2 minutes.

To assemble each burger: spread about 1.5 tablespoons of roasted garlic aioli on the bottom bun, place two smash patties (one on top of the other) or one thick patty per burger depending on preference, add 2 leaves of green leaf lettuce, 2–3 slices of tomato, and 4 pickle slices. Spread a light smear of aioli on the top bun if desired, then close the burger.

Serve immediately while hot so cheese is melty and edges stay crisp.