Best Double Smashburger with Onions Recipe | Chef Tips
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- Опубликовано: 20 май 2024
- Today we're making the best #smashburger recipe ever - and we're topping it with grilled, sweet and gooey caramelized onions!
My double patty smashburgers are seared in bacon grease and mustard, then topped with melted American cheese, caramelized grilled onions, and served on a toasted buttery brioche bun!
To begin these awesome smashburgers, we’re going to need two 1/3-pound balls of Angus ground beef per serving. I’m using 85 percent lean, 15 percent fat organic ground beef.
This is a super decadent smash burger, so we are going to slice one whole onion per serving. Next, we’re going to caramelize the onions in about 1 tablespoon of bacon grease on a flat top grill. You can also use butter or oil. It’s going to take a good 20-30 minutes until the onions are charred and caramelized.
Remove the onions to a bowl, and add your burgers to the grill. I like to sear them on both sides, and then give them a good smash with my large spatula. You can also use the back of a small saute pan.
Season with a little salt and pepper on both sides. Next add your desired amount of mustard to both sides of the patties.
Finally, add two slices of American cheese to each patty and close the grill to allow the cheese to melt. Toast your brioche bun on the griddle.
When the smash burgers are at your desired doneness, remove them to a serving plate.
Build your smash burger. First, add one patty to the toasted bun. Add a little bit of the mustard drippings from the pan, add some grilled onions, top with the second burger, more onions, and then the brioche on top.
PRINT THE RECIPE!
cookingsessions.com/smashburg...
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Хобби
Great idea with the mustard. Thanks for the video 👍🏻
Thanks! Hope you like it!
Nice video! A couple things I do differently are I use high heat (450-500) since the patty is so thin it gives a better char, and I also just smash the round patty right away to start the charring process immediately.
To smash, I push down on the spatula with a potato masher so my hand doesn’t get oil splatter lol.
Awesome tips! Thank you for sharing your method!
Ahh good idea! I never use that thing for potatoes 🤣
Truly an awesome burger! We're looking fwd to trying this out, perhaps with Dijon mustard instead! Thanx so much for the amazing video!
Oooh, that sounds delicious! Hope you enjoy it!
I appreciate the creativity here, chef.
I’d prefer using way lighter patties, roughly an 1/8th’s weight. As for the actual smashing, you gotta do it when the griddle is ripping hot! And right away!! You’ll get a much better crust and it cooks just as fast.
The mustard is great, I like doing them that way as well. Same for the onions, they’re always best caramelized. Though I will say to cook them low and slow, so they get a nicer, more mellow flavor. The charred onion bits sometimes get too papery or flaky and leaves and carbon aftertaste on an otherwise sweet topping.
Though I’m sure you knew all this ha! Great stuff, can’t wait to see what else you’ll be cooking up.
Thanks for your tips!
I tried this really good but I admit I only used one single Patty instead of two
Try two next time if you're extra hungry!
That looks so wholesome that I can feel my arteries clogging already!
Gotta try this!
Haha, thanks! Hope you enjoy it!
Best delicious one for sure
Best chef ever 💪🏻
Aw, thanks! Hope you enjoy this recipe!
Awesome good
Thank you! Cheers!
Outstanding. What happens when the burger make stinky?
Thanks,
Your friendly neighborhood chorizo bandito
Hemmmmmm....delicius👩 from indonesia😁
Thank you 😋
👍👍👍🔔
Why is your grill so loud?
He thought the heat was turnt up but he was actually using the volume knob.
Thanks,
Your friendly neighborhood chorizo bandito
@@chorizobandito8943 lmfao
Using my GMG pellet grill smoker
looks good, but I can't actually open my mouth that wide.
Ha Ha!
First
Incredible job brother.
Might I suggest a lovely link of soy chorizo, also known as soyrizo?
Thanks,
Your friendly neighborhood chorizo bandito