Lago Smash Burger Recipe

Render pancetta and sweat onions

Heat a 10-inch skillet over medium heat. Add the diced pancetta and cook until fat renders and edges are crisp, about 4–5 minutes. Push pancetta to one side, add olive oil and the diced onion. Cook, stirring occasionally, until onion is soft and beginning to brown, about 8 minutes.

Caramelize and finish the jam: Sprinkle brown sugar over the onions and pancetta, stir to combine, and cook 1–2 minutes until the sugar melts. Add red wine vinegar and thyme; scrape up any browned bits. If mixture is too dry, add up to 2 tablespoons water. Reduce heat to low and simmer until thick and jammy, about 5 more minutes. Season with black pepper and a pinch of salt to taste. Remove from heat and keep warm.

Char the corn: Heat a cast-iron skillet or grill pan over high heat until smoking. Toss corn kernels with 1 tsp oil and spread in a single layer. Let the corn sit without stirring until well browned, 2–3 minutes, then stir and char another 1–2 minutes until some kernels are blackened. Remove from heat.

Dress the corn: Transfer charred corn to a bowl. Add lime juice, chopped cilantro, minced jalapeño if using, and 1 tsp salt. Stir to combine and set aside at room temperature.

Heat oil: Pour neutral oil into a heavy skillet or small pot to a depth of about 1/2 inch and heat to 350°F (175°C) or until a small piece of tortilla sizzles immediately.

Cut and fry tortillas: Stack tortillas and cut each into 6–8 wedges. Fry in batches, flipping once, until golden and crisp, about 45–60 seconds per side. Remove to a paper towel-lined tray and sprinkle with sea salt while hot. Keep warm or re-crisp in a 250°F (120°C) oven for up to 10 minutes before serving.

Make the chipotle-cream spread: In a small bowl, combine softened cream cheese, minced chipotle in adobo, mayonnaise, and local honey. Stir until smooth. Taste and adjust sweetness or heat as desired. Stir in pesto for a pesto-mayo-chipotle spread. Refrigerate until assembly.

Form patties: Divide the wagyu blend into four equal portions (about 4 oz each) and loosely form into thin 3.5–4 inch patties (smash-style). Season both sides lightly with kosher salt and freshly ground black pepper just before cooking.

Preheat griddle/skillet: Heat a heavy griddle or cast-iron skillet over high heat until very hot. Add 1 tablespoon butter and let it foam.

Cook the smash patties: Place two patties on the griddle (do not overcrowd). Using a sturdy spatula, press each ball down firmly to form a thin patty. Cook without moving for 2–2.5 minutes until deeply browned and crisp at the edges. Flip once. Immediately top each patty with a slice of fontina cheese and a sprinkle of shredded Monterey Jack on the second patty (so when stacked you get both cheeses). Cook another 45–60 seconds until cheese melts and patties are cooked through. Repeat with remaining patties.

Stacking suggestion: For each burger use two patties stacked (one with fontina and one with monterey jack) so the cheese melts between layers. Transfer cooked patties to a warm plate.

Toast buns: Butter the cut sides of the buns lightly. On a hot skillet or griddle, toast cut sides until golden, about 30–45 seconds. Keep warm.

Assemble the Lago Smash Burger: Spread about 1 tablespoon of the chipotle-pesto cream on the bottom bun. Place a lettuce leaf on the spread. Set the first cheese-topped patty on the lettuce, then smear about 1–2 tablespoons of the warm pancetta & onion jam over that patty. Stack the second patty on top. Spoon 1–2 tablespoons of charred corn salsa over the top patty. Add pickles if using. Finish with the top bun spread lightly with a little extra chipotle-pesto cream if desired.

Serve with fresh-cut fried tortilla chips on the side and an extra drizzle of local honey over the pancetta jam or chips if you want a sweet accent.