Nothing beats an old school smash burger, a ball of freshly ground beef grilled and flattened into crispy seared perfection. Top with a salad bar of classics and spoon on your own secret sauce and youâ€™ll have an instant classic!
1/2 cup mayonnaise
1-2 tablespoons horseradish
1-2 tablespoons mustard (any)
1-2 tablespoons green relish
1 pound ground beef
lots freshly ground pepper
4 soft burger buns
1 bunch green leaf lettuce
2 large dill pickles (sliced)
1 thinly sliced Red Onion
2 ripe tomatoes
4 slices cheddar cheese
Whisk all 4 ingredients together (mayonnaise, horseradish, mustard and green relish) in a small bowl and set aside.
Preheat your indoor griddle or a heavy skillet over medium high heat. Season the 4 burger balls with salt and pepper. Drop your burger balls in and quickly sear them on the bottom. Flip your burgers and firmly smash them down redefining their shape. The secret is not to smash so far that you squeeze out vital juice though. Just enough pressure to form the patty is just right. The small seared circle from the first side will keep your burgers from breaking up.
When your burgers are cooked through to your liking, flip to the first side again to finish its cooking and lay on the cheese. While you allow it to melt a bit spread the top and bottom halves of your burger buns with that all-important secret sauce. Transfer your burgers directly to the bottom half of your buns with nothing in between so the bun can soak up the juices. Layer on your salad bar of lettuce, pickles, onion and tomatoes. Stack on the tops and share!
Recipe taken from Chef Michael’s Kitchen
Â© Chef Michael Smith
Freestyle Twist: A great burger deserves a great sauce and you can make your â€œsecretâ€ sauce with whatever flavor combination you love. Start with some mayo and try adding and improvising with ketchup, salsa, Worcestershire, soya, mustard or barbeque sauce. And sssshhhhh, donâ€™t tell, itâ€™s a secret!
Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.
In many Italian restaurants the menu term â€œTuscan Beefâ€ refers to a particular style of serving beef that is always dramatically finished at the table. An extra thick slab of premium beefâ€”large enough to serve at least four peopleâ€”is slowly roasted on a grill and presented to the table with a classic group of ingredients: arugula leaves, extra virgin olive oil, lemon zest and juice, shaved Parmigiano Reggiano cheese, sea salt and freshly cracked peppercorns. The meat is thinly sliced and draped over a salad of sorts. The results are authentically Italian, spectacularly delicious and a great way to satisfy your primal beef craving and show off at your next dinner party.