Sweet & Spicy Recipe

Portion and prep

Divide the ground beef into four 4-oz portions (this recipe uses 1 lb total for two larger smash patties; adjust if making single patties). Lightly form each into loose balls—do not overwork the meat.

Heat griddle

Preheat a heavy skillet or griddle over medium-high until very hot. Add 1 tablespoon vegetable oil and let it shimmer.

Smash and sear

Place beef ball on the hot surface, immediately press down firmly with a spatula (use parchment or a second spatula to help) to make a thin patty ~1/4 inch thick. Season the top with a pinch of salt and pepper. Cook 2–3 minutes until deep brown crust forms.

Flip and cheese

Flip the patty, season the other side with salt and pepper, add a slice of cheddar, and cook 30–60 seconds until cheese melts and patty is cooked through. Remove and rest briefly. Repeat with remaining portion(s).

In a small skillet over medium heat, melt 1 tablespoon butter. Add the thin-sliced ham in a single layer and sear 30–60 seconds per side until edges are slightly crisp and warmed through. Keep warm.

Whisk together 1/2 cup mayonnaise, 2 tablespoons blueberry preserves, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust sweetness or acidity (add more preserves for sweetness or a few drops of lemon for brightness). Keep refrigerated until assembly.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup shredded carrot.

In a separate bowl whisk 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon finely chopped chipotle in adobo, 1 teaspoon adobo sauce, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the shredded vegetables, toss until evenly coated. Let sit 10–15 minutes to meld flavors. Taste and adjust seasoning. Chill if not using immediately.

Combine 3 tablespoons honey, 1/2 teaspoon red pepper flakes and 1/2 teaspoon apple cider vinegar in a small saucepan. Warm over low heat, stirring, just until honey thins and flavors combine (do not boil). Remove from heat and let cool slightly. Strain if you prefer a smoother honey. Keep warm or at room temperature for drizzling.

Toss the thinly sliced onion with 1/2 cup flour, 1/2 teaspoon paprika and 1/4 teaspoon salt until evenly coated, shaking off excess.

Heat 1 cup vegetable oil in a small skillet over medium-high until shimmering (or to 350°F if using a thermometer). Fry the onions in batches for 1–2 minutes, stirring constantly, until deeply golden and crispy. Use a slotted spoon to transfer to a paper-towel-lined plate and season immediately with a pinch of salt. Let cool to crisp up further.

Butter the cut sides of the buns with the 1 tablespoon unsalted butter. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon blueberry aioli on the bottom bun.

Place the seared ham on top of the aioli (use half the ham per sandwich if making two).

Add the hot smash patty (with melted cheddar) on top of the ham.

Top the patty with a generous scoop (about 1/3 cup) of chipotle coleslaw.

Drizzle approximately 1 teaspoon hot honey over the coleslaw and patty (adjust to taste).

Finish with a handful (about 2 tablespoons) of crispy onions to add crunch.

Spread a thin layer of blueberry aioli on the top bun if desired, close the sandwich, press slightly and serve immediately.