Recipe by Jason Muhleman

Makes 4 Burgers

My son, Jason, has become quite a good cook. He came up with this delicious recipe for smash burgers. They are so juicy and the special sauce gives the burgers a savory umami flavor. The secret ingredient: fish sauce. 

INGREDIENTS:

1 lb.  80/20 Ground Beef

4 Hamburger Buns

4 slices Muenster Cheese

½ cup Mayonnaise

¼ cup Sriracha

1 tbsp Dijon Mustard

1 tbsp Relish

1 tbsp Worcestershire

½ tsp Fish Sauce (Red Boat)

1 tsp Garlic Powder

1 tsp Onion Powder

½ Grated Onion

½ tbsp Vegetable Oil

Salt (to taste)

Pepper (to taste)

Make the Sauce: 

In a small bowl, mix together the mayonnaise, Sriracha, Dijon mustard, relish, Worcestershire, fish sauce, garlic powder, onion powder, and black pepper. 

Turn on the exhaust fan before preheating your frying pan – cooking these burgers generates a lot of smoke! Turn on the stove to medium high. It’s ready when you spatter water on it and the water sizzles and evaporates. 

Toast the Buns: 

Toast the buns in the hot pan. The buns will toast very quickly, so keep your eye on them. They’re ready when they are warm and toasty and a golden brown color. Spread each bun with some sauce. Set aside. 

Cook the Meat: 

Separate the meat into 4 ¼ lb balls. Place each ball, one at a time, between two sheets of parchment or wax paper. Smash each ball in the parchment or wax paper with a flat, heavy object like a frying pan. Smash as thin as possible (the meat will contract and thicken a little as it cooks). Coat the bottom of the pan with vegetable oil. Salt each patty before placing it in the hot pan. Cook on one side for about 60 – 90 seconds; while the burger is cooking, sprinkle it with some grated onion, and then flip. Top with a slice of cheese and cook for another 60 – 90 seconds. You should have a nice crispy char on the edges of the burgers. Place one patty on each bun and enjoy. If you like, you can add your favorite burger toppings; I like mine with tomato and some fresh onion, but Jason is a purist and likes his with just the sauce. How will you eat your smashburger?