by Courtney Meyerhofer
Double patty smash burger with garlic-herb aioli
I’ll always like traditional patty burgers, but there’s something special about the smash burgers.
It’s fun.
It’s flavorful
It’s fast.
Smashing yields a burger that is delightfully crispy on the outside, a delicious sear that locks flavor and juices inside.
Add a homemade bun, a summer herb aioli, a squirt of ketchup, and buddy, we’re in business.
Here’s how I make smash burgers on a cast iron griddle on a gas grill.
It’s possible to make them indoors on a cast iron or stainless steel skillet over high heat, but be warned, there will be smoke. Lots of it. In your house.
Because to get the aforementioned crispy crunchy sear, you need high heat.
Also included: a sourdough bun (start these the night before) and an herb-garlic aiol recipei. Enjoy!
BURGERS
INGREDIENTS
1 tsp salt
1 tsp garlic powder
½ tsp black pepper
METHOD
Mix meat and spices together and form into 3 - 4 oz balls, not patties. Use of a food scale for accuracy is helpful here. Refrigerate meat until ready to cook. The meat should be cold when it hits the pan.
Preheat a griddle pan on a gas grill over high heat or a cast iron skillet over medium-high heat on an indoor stovetop.
Once very hot, place 2 - 4 meat balls on the pan and use two spatulas to smash together, one spatula per hand, spatulas stacked to create an even and thin smash burger. Once smashed, slide the spatulas off the meat (do not lift the spatulas, as they will bring meat with them).
Cook for 2 - 3 minutes per side, checking with a meat thermometer for desired temperature.
SOURDOUGH BUNS
From Lisa at Farmhouse on Boone
INGREDIENTS
½ c sourdough starter
3 c flour
1 egg
¼ c butter or coconut oil, melted
¾ c warm water, milk, or whey
3 T honey
1 t salt
METHOD
The night before, add all ingredients to a stand mixer and knead with a dough hook for 5 - 10 minutes.
Place dough in a greased bowl and cover with plastic wrap. Allow dough to ferment at room temperature for at least 8 hours.
4 - 5 hours before baking, divide dough into 8 equal pieces and shape into smooth, flat, round disks. Place in a warm spot to rise.
Once the dough has approximately doubled in size, preheat oven to 350 degrees and bake for 25 - 30 minutes.
GARLIC-HERB AIOLI
INGREDIENTS
1 pastured egg
1 pastured egg yolk
⅔ - 1 cup avocado oil
1 tsp mustard
¼ tsp salt
1 garlic clove, minced
3-4 Tbsp fresh herbs, finely chopped (basil, oregano, tarragon, parsley, thyme, etc.)
METHOD
Add egg and egg yolk to blender. Blend on medium speed then slowly drip in the oil through the top.
Start with ⅔ c of oil then slowly add to 1 c of oil if needed. You will know you have added enough oil when the aioli looks as thick as mayonnaise. If it looks loose or thin, try adding a bit more oil.
Add remaining ingredients and blend well.
(I recommend only using high quality pastured eggs since the eggs will be consumed raw).