Best Northwest Indiana Style Smash Burger Recipes

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SMASH BURGERS WITH THE WORKS



Smash Burgers with the Works image

There's no need to go to the burger joint when you can make smash burgers at home. These double-decker burgers are slathered with my version of sauces from two well-known fast food joints. They're always a hit!

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1/2 cup mayonnaise
2 tablespoons smoky barbecue sauce
2 tablespoons honey
2 tablespoons yellow mustard
Kosher salt and freshly ground black pepper
6 tablespoons mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon sugar
1 teaspoon white vinegar
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80/20)
2 tablespoons to 1/4 cup unsalted butter
Kosher salt and freshly ground black pepper
8 slices American cheese
4 brioche buns
2 cups shredded green leaf lettuce
Diced red onion, for serving
Dill pickles, optional, for serving
8 slices thick-cut bacon, cooked, optional

Steps:

  • For the BBQ honey-mustard: Stir together the mayonnaise, barbecue sauce, honey and mustard in a small bowl. Season with salt and pepper.
  • For the Miss Brown's burger sauce: Stir together the mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season with salt and pepper. Cover both sauces and refrigerate until ready to use.
  • For the burgers: Shape the beef into 8 balls, about 3 ounces each. Heat a griddle or large cast-iron skillet over medium-high heat until hot. Add the butter and let melt. Sprinkle the beef with salt and pepper. Place the beef balls, in batches if necessary, on the hot griddle and smash into flat discs with a burger press. (Smash each for about 10 seconds.) Repeat until all the burgers are smashed.
  • Cook for 2 minutes, then turn. Sprinkle the patties with a little more salt and pepper and smash again with the press. Cook until the patties are caramelized and browned, 1 to 2 minutes longer. Add the cheese and let stand until melted. Remove the patties from the griddle.
  • To assemble, spread the sauces on the tops and bottoms of the buns. Top with shredded lettuce, 2 meat patties, red onions, pickles and bacon, if using, and more sauce if you like it saucy. Place the remaining buns on top and serve.

SMASHBURGER-STYLE BURGERS



Smashburger-Style Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup mayonnaise
4 teaspoons yellow mustard
12 dill pickle chips, plus 1 teaspoon brine
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of smoked paprika
Kosher salt and freshly ground pepper
1 1/4 pounds ground beef (80 percent lean)
Unsalted butter, softened, for brushing
4 bakery hamburger buns, split
4 slices American cheese
Ketchup, for serving
8 thin slices tomato
4 thin slices red onion
4 lettuce leaves

Steps:

  • Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
  • Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
  • Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
  • Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

BLACKSTONE CLASSIC SMASH BURGERS



Blackstone Classic Smash Burgers image

The appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons yellow mustard
2 dill pickles, 1 chopped and 1 sliced into rounds
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef, 80/20
Unsalted butter, softened, for brushing
4 large hamburger buns, split
1 small white onion, diced
4 slices American or Cheddar cheese
4 slices tomato
4 lettuce leaves

Steps:

  • Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
  • Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
  • Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
  • Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
  • Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.

SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE



Smash Burgers with Griddled Onions and Spicy Special Sauce image

Smash burgers are an iconic staple of American diners, with their toasted buns and that mysteriously delicious special sauce. My version amps up the flavor of the special sauce with pickled jalapenos and adds a slight smoky, sweet flavor from griddled onions. The secret to the perfect smash burger is not overworking the meat so that it's tender and juicy but still gets a browned, salty crust with a hit of pepper and melty cheese draped over the top.

Provided by Rick Martinez

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup mayonnaise
1 to 2 pickled jalapenos, chopped
2 teaspoons pickled jalapeno brine
2 teaspoons Dijon, spicy brown or yellow mustard
1 small garlic clove, finely grated
1 pound ground beef chuck (20% fat)
1/2 pound ground beef brisket and/or short rib (20% fat)
4 tablespoons vegetable oil
1 large onion, halved and thinly sliced
1 large pinch sugar
Kosher salt and freshly ground black pepper
4 thin slices cheese such as Cheddar or Monterey jack
4 seeded hamburger buns or potato rolls, toasted
Lettuce and sliced tomatoes, for serving

Steps:

  • Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
  • Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
  • Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
  • Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
  • Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
  • Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.

BBQ WESTERN BACON BEER CAN BURGER



BBQ Western Bacon Beer Can Burger image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 burgers

Number Of Ingredients 9

1 1/2 pounds ground chuck (80/20)
1 unopened beer can
Cooking spray
12 slices aged yellow Cheddar
1/4 cup barbecue sauce
1 cup sauteed mushrooms
8 slices bacon, cooked and crumbled
1 jalapeno, sliced thin on the bias
4 onion rolls, buttered and griddled

Steps:

  • Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat.
  • Separate the ground chuck into 4 equal balls (about 6 ounces each). Wrap the beer can with aluminum foil and spray with a bit of cooking spray. Firmly press the bottom of the can into one of the balls, forming a "meat bowl." Gently slide out the can, then seal any cracks in the meat and make sure the sides of the bowl are even. Repeat with the remaining balls.
  • Place a slice of Cheddar in each meat bowl, followed by about a tablespoon of barbecue sauce, 1/4 cup of the sauteed mushrooms, some of the crispy crumbled bacon, 2 more slices of cheese and 4 jalapeno slices.
  • Place the burgers on the indirect heat side of the grill, close the lid and grill until the meat reaches an internal temperature of 140 degrees F and the cheese is bubbly and gooey, 20 to 30 minutes.
  • Place the burgers on the onion rolls, eat and enjoy!

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