Meow Recipes

Monday, June 20, 2022

Smash Burgers with House Sauce

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Oh, the smash burger. The deeply crisped, craggy, juicy, squashed patty. The drip-melt of the cheese. The pile of your burger essentials like bright sweet tomato, ruffly lettuce, fried onions if you are a star. The buttery toast of the brioche bun. The dreamy zip of the secret sauce.

Are you drooling? Crying? Screaming? Some combination of all three? Welp, us too. So, don your aprons for this one, folks (you’ll need it). This is an absolute burger game-changer.

In This Post: Everything You Need To Make Smash Burgers

What’s a Smash Burger?
Sauce for Smash Burgers
Toppings for Smash Burgers
Tools We Use to Make It Happen

So… What’s a Smash Burger?

If you’ve never ventured into a Shake Shack or SmashBurger or any of your local non-chain faves (Bebe Zito if you’re in Minneapolis, YUM!), then it’s possible we’re saying “smash burger” and you’re all, “whaaa?”

But it’s exactly as described. It starts with a ball, not a patty, of very cold beef, and then it is, well, quite literally smashed on a very hot griddle and quick-seared to a stunning crisp in its own fats, making a perfectly thin little irregular disk that is still juicy and full of unbelievable flavor. It is most definitely not the super thick, dare we say, kinda dull dad-burgers that taste…just a little too…burger-y? You know? Certainly a time and a place for that on your grill, but this is not that time.

Smash burger with a bite taken out of it.

There is something just so special about these. The history of this smashed burger method is a little wrinkly. Most credit the midwest-founded Steak n’ Shake which gave inspiration to the infamous NYC-founded Shake Shack. Other internet clicks mention a little burger shop in Kentucky called Dairy Cheer where it’s said they discovered that smashing the meat with a bean can made for the best-tasting burger around.

Regardless of whoever gave us this absolute meat-icon method, we thank you forever and ever.

Let’s Talk About Sauce (And Other Magic)

Ingredients in a bowl for the house sauce.

What smash burger would be complete without a secret sauce? Luckily for you, we have absolutely no desire to keep it secret because we, like, reallyreallyreally want you to make it and absolutely not skip it because, my oh my, is it a zippy swath of magic on these burgs. Please! Take the extra step to make it! It’s the stuff of love letters.

For your house sauce:

mayo
ketchup
horseradish (✨grabbing a little jar of this is SUCH a worthwhile investment!✨)
Worcestershire
sriracha
paprika
shallot or garlic, minced or grated

The other sauce to note that makes this particular recipe sing is the sneaky little mixture you put INTO your burger meat for an extra fun flavor-party. The type of beef you use will also be important. You need to choose a blend that has some fat in it or you won’t get that signature crisp. An 80/20 blend is a pretty ideal place to start.

Beyond that, you’ll need:

melted butter
Worcestershire
fish sauce
smoked paprika

This idea of adding this smoky umami flavorwave into the meat itself came from Carnal Dish and we absolutely do not regret one single drip of just general extra-ness that it provides. YOU WILL NOT EITHER. Smash burgers are already magic, but this becomes a real magic-plus situation.

All About The Toppings

Sometimes, with the aforementioned dad-burgers, you tend to pile a million toppings on because they need those extra flavor boosts. Here, the burger itself tastes so ding dang buttery crisp good that you might want to consider keeping things relatively simple.

You’ll definitely want to melt some cheese on there, and you can’t beat a slice of really good – like from the deli – American cheese. Superior melty gooeyness. But if you’re mad about it, you could sub your fave cheese.

You’ll want a perfectly squishy brioche bun. Buttered and toasted, only on the inside. Trust.

We already spent some time pleading with you not to skip the house sauce. Just, please don’t.

Beyond that, some thinly sliced red onion, a juicy tomato, maybe a ruffle of lettuce. You’re there. It’s perfect. Dig in.

Tools To Make It Happen

First, and foremost, a smash burger can definitely be a bit of a splatter platter so, you’ll want to have an apron ready and leave your vent on. And because the really thin, irregular-edged smash is v v important, there are a few tools that can help out.

We loved the Lodge cast iron griddle* and cast iron press* for this job. The griddle is great for other things like pancakes, french toast, grilled cheese parties and more, but it’s going to be hard to not just be making smash burgers on it all day every day.

Second best: if you don’t have your hands on a press, a big flat spatula will of course work. Sometimes it helps to put a little piece of parchment paper on the burger before smashing to avoid any sticking. You can also use the handle of a second spatula/wooden spoon in the center of your spatula to really help press down for maximum smash.

What We Use To Make Smash Burgers

And if you’re like, “MUST HAVE SMASH BURGERS EVERY DAY, but the heck with this indoors thing!” Maybe an outdoor flat top grill like this one* is on your wish list?

No better time than this summer to become the absolute envy of the neighborhood with one of those out back, right?! Imagine.

Happy smashing, friends.

Smash Burgers: Frequently Asked Questions

What if I want to make these outdoors? Because, well, summer!

While we typically make these inside on the stove using this griddle*, you could also use the griddle out on the grill. OR if you want to really invest in the al fresco vibes, you could get this flat top grill*.

Are Smash Burgers really worth the hype?

If you’re wondering “are they really that good?” we can confidently say that YES, they are. What makes them so good: the sauce mixed into the meat for a flavor explosion, and the texture of the patties themselves – crispy-edged but still incredibly juicy and flavorful.

How do you keep the burgers from sticking when you smash them?

The secret is in the parchment paper! Don’t skip that step. Cut a small piece of parchment and use that between the meat and the press/spatula – this will keep the patties from sticking.

How can I make these for a crowd?

These are pretty simple to scale up recipe-wise! And for cooking a large number of patties, you’ll either have to do them in batches and keep them warm in the oven, or invest in something like the flat top grill linked above to make a large batch at once.

Smash Burgers with House Sauce

Author: Lindsay
Total Time: 35 minutes
Yield: 4 burger patties

Print Recipe

Description

The famous Smash Burger! Deeply crisped, craggy, juicy, squashed patties covered with melty cheese, piled on a buttery bun, and topped with a dreamy zip of secret sauce.

Ingredients

Smash Burger Sauce (for mixing with the ground beef)

4 tablespoons butter
1 tablespoon Worcestershire sauce
a couple swishes of fish sauce (about 1 teaspoon)
1 teaspoon smoked paprika

Burger Essentials and Toppings

1 lb. ground beef (80/20 is ideal)
Brioche buns
American cheese (the good kind from the deli)
House Sauce (see notes for recipe – do not skip! this stuff is magical)
Other toppings you might like: diced or sliced onions (sautéed for an extra level up), lettuce, tomato, or pickles

Instructions

Mix the smash burger sauce in a small bowl. In a larger bowl, place the ground beef and pour the sauce over. Mix with your hands to get it well-distributed through the meat. Form into 4 balls. Place the balls in the fridge for 15-20-30 minutes while you prep everything else. You can even pop it in the freezer for a few minutes – you just want them to be pretty cold so the butter mixture doesn’t immediately melt out everywhere once you start cooking them.
Butter the buns and toast them on your skillet or griddle until golden.
Prep the toppings and house sauce (see notes).
Cut a small piece of parchment paper that you’ll use on top of the burgers to prevent sticking.
Heat a cast iron skillet or flat griddle until it’s very hot; place a few of the burgers on the hot surface and let them sit and sizzle for about 20 seconds.
Place the parchment paper on top of each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them in one swift motion. They’ll be super sizzly and splattery, but they should make a nice, round, thin smash burger shape on the griddle. (The ideal tool for this is a cast iron grill press, but a flat spatula can work in a pinch). Cook for a few minutes and then flip and top with cheese right away. Leave them undisturbed for another 1-2 minutes to melt the cheese and get a max amount of flavorful browning on the back side.
Assemble your burgers! Mine is always a toasted brioche buns, mega flavorful smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that house sauce. Happy, happy summer.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

House Sauce: Mix 1/2 cup mayo, 2 tablespoons ketchup, 1 teaspoon horseradish, 1 teaspoon Worcestershire, a quick squeeze of sriracha, 1/2 teaspoon paprika, half of a shallot, minced or grated (or sub a clove of grated garlic). Season with salt to taste. NEXT LEVEL.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

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Other Delicious Burger Recipes

Juicy Lucy (another cheesy burger classic!)
Spicy Cauliflower Burgers
Chipotle Quinoa Burgers
The Ultimate Wild Rice Burgers
Yummy Salmon Burgers with Slaw

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Monday, June 13, 2022

Chicken Lettuce Wraps with Lime Drench

Chicken lettuce wraps on a plate with a lime drench sauce poured over the top

It’s that time again, friends, where we forego all utensils and just stuff lettuce wraps with mountains of crumbled-crisp ground chicken, fluffy quinoa, and/or rice for added satisfaction, and some other garlicky gingery sauteed veggies into crisp butter lettuce leaves and have at it with our hands.

Then we absolutely d-r-e-n-c-h these wraps with a flavor-packed sweet/punchy/limey sauce, maybe a thwap of spicy mayo, and make A REAL NIGHT OF IT.

In This Post: Everything You Need To Know

What goes in this recipe (and other options for fillings)
The best lettuce for lettuce wraps
How to make spicy mayo
Other ways to use this lime drench

Ingredients for chicken lettuce wraps and lime drench sauce in bowls

What Goes In These Chicken Lettuce Wraps

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These lettuce wraps are the perfect way to use up any veg you have hanging around or any CSA or home garden abundance you may have later this summer so we wanted to put it at the top of your noggin. Oh, and you might just start a personal contest to see how many things you can cover in lime drench.

Our favorite combo for the filling was:

ground chicken (could use ground pork, too!)
carrot + zucchini (but feel free to swap out/add other veggies you may have!)
quinoa/rice blend for a little more oomph (we kept it easy here with a pre-cooked packet of it)

All of it gets sautéed and zuzhed around with a bunch of garlic and ginger and green onion, a little swizzle of soy sauce, so it really packs a flavor punch!

The dreamy lime drench is only a jar-shake away! Like all great sauciness. The lime drench inspo came from a cookbook called The Perfect Blend by Tess Masters (affiliate link). And a drench it is – you’ll need the juice of about 5-6 limes! Then some other yums, like, soy sauce, sesame oil, a little brown sugar, and let’s just keep that garlic/ginger party going, shall we?

Endless Options For Fillings

Okay, there is definitely room for fun and flexibility here if your fridge/pantry/heart is telling a different story than the ingredients listed here. You can mix up the meat choice, give ground pork or ground turkey a whirl. The added veggies can obviously be swipped and swapped as you please.

We love a grain add-in just so everything feels a little more satisfying, but if you’re not feeling the quinoa/rice blend, you could certainly add in just white or brown rice only, or omit completely!

We’ve also tried a mushroom & walnut version that made for a really good for a vegetarian option. You could try a tofu crumble as well, which we’ve use in other yummeroo lettuce wraps like these guys.

Lettuce For Lettuce Wraps: Let’s Talk

Not all lettuce is created equal when it comes to lettuce wraps. You definitely want something that will keep a little crunch for A+ texture benefit and not just wilt when the warm ingredients hit it. You also want something a little more sturdy that will hold its shape, so you don’t pile all that deliciousness in, drench it on up, and then it all just kinda plops out the bottom. You also don’t want it to have too strong or a naturally bitter taste.

Some lettuces that work best:

Butter Lettuce. Our absolute fave! Especially if you can find a head of living butter lettuce. Also known as Boston or bibb lettuce, it has big rounded leaves that are sturdy but still pliable, making it ideal for filling and wrapping. The taste is also mild and well…buttery! A perfect compliment.
Leaf lettuce. Also a great option and either green or red would work. It’s fairly easy to find and it has broad leaves that will still hold a little crunch once filled. Trim the stems off to get nice rounded leaves for wraps.
Romaine. The leaves are more narrow so it’s really more of a boat situation, less of a wrap, but they have a nice crunch! But because that crunch is so nice, it also means these leaves can snap more easily on you. Oh no, filling-plop!

Maybe you want to get a little adventurous and do some swiss chard or savoy cabbage or collard greens? The world is yours!

How To Make Spicy Mayo

If you are not already a part of Club Spicy Mayo, please consider becoming a member today! Here’s how you apply:

mix half a cup of mayo with a few tablespoons of sriracha

There! You’re in! Now proceed to make everything you eat even better by using it.

It’s of course not *required* on these lettuce wraps, but it is very appreciated, you know? Really gives it a special bit of heat and creaminess that is unbeatable. Here are some other fave uses for spicy mayo:

What Else To Lime Drench (Yes It’s a Verb)

AN ACTUAL VERB. Which means you must go forth and do this. We’ve definitely given it a whirl as a super tangy salad dressing for a simple spring mix. But maybe you want to brush it over some grilled chicken or fish or veggies? Could this be a great taco sprinkle? Will it up your rice or noodle bowl game?! Do you just need to add a little tang to whatever you’re eating? So much flavor, it seems a shame to not start dreaming and scheming with it.

Comment or tag us over on instagram to let us know what you are lime drenching! We really, really want to know. #operationlimedrench

Here’s to a summer full of sun on our faces, joy in our bones, and plenty of handheld eats.

Lettuce Wraps: Frequently Asked Questions

How can I make these vegetarian?

Replace the chicken/pork with crumbled tofu! You can see this recipe for how to do it. Another option is to just do rice and veggies, and a crumbled mushroom-walnut texture is great, too.

What kind of lettuce is best for lettuce wraps?

Our recommendation is butter lettuce – preferably buying it as a head of lettuce. It has large leaves, is pliable, and has the perfect buttery flavor. This is often called “Living Lettuce” with the root still attached. Remove the leaves, give them a quick rinse, pat dry, and you’re ready to wrap.

How spicy is spicy mayo?

It’s a choose your own adventure! We usually do 1/2 cup mayo with 2-3 tablespoons of sriracha, but if you prefer more or less heat, all you have to do is increase or decrease the amount of sriracha to taste. And if you add too much, just add more mayo until you find your perfect level of spice.

Source Notes: The lime drench portion of this recipe was inspired by some very delicious lettuce wraps featured in The Perfect Blend by Tess Masters (affiliate link). Thank you Tess for teaching us to lime drench! A dream!