Recipe for thin and crispy double smash burgers with cheddar cheese, bourbon braised onions and Jackie’s secret sauce. This recipe is from my Unofficial Yellowstone Cookbook.
This recipe requires some special equipment: • Smashed burger press • kitchen scale • firm metal slotted spatula
Servings: 4 servings
Equipment
- Smash Burgers with Bourbon Braised Onions
Recipe for thin and crispy smash burgers with cheddar cheese, bourbon braised onions and Jackie's secret sauce.
Ingredients
For Bourbon Braised Onions
- 1 large sweet onion, very thinly sliced, about 2 cups
- 2 Tablespoon butter
- ¼ cup sweet bourbon such as Jim Beam Honey Bourbon Whiskey
For Jackie's Secret Sauce
- ¼ cup mustard
- ¼ cup ketchup
- ¼ cup sweet pickle relish
- ¼ cup mayonnaise
- 2 tablespoon white vinegar
For Smash Burgers
- 1 pound ground beef
- Kosher salt to taste
- 4 potato hamburger buns
- 1 Tablespoon melted butter
- 8 (1-ounce) thinly sliced cheese sharp cheddar or American
Instructions
Make the Bourbon Braised Onions
- Melt 2 Tbsp butter in a large skillet over medium-low heat. Stir in the onions, then cook for 40 to 50 minutes, stirring occasionally, or until very soft, and lightly browned. Then pour in the whisky and cook for 10 to 15 minutes more, or until the edges of the onions are brown and starting to crisp, and the liquid is absorbed. Turn the heat to high and cook for one minute. Then remove from the heat, set aside and keep warm.
Make Jackie's Secret Sauce
- Stir the mustard, ketchup, sweet pickle relish, mayonnaise, and white vinegar together to make the secret sauce. Refrigerate until ready to use.
Construct the Smash Burgers
- Brush the buns, inside and out, with melted butter, then toast them. Have the toasted buns nearby in order to assemble the burgers quickly.
- Roll the beef into 2-ounce balls. Heat a griddle over high heat. Do not add oil to the griddle. Place a ball of meat on the griddle and immediately press it as flat as possible with the burger press and hold it on the meat for one minute. Then slide the press to the side and off the burger while still pressing down.
- Sprinkle the burger with salt, then carefully scrape it off the griddle and flip it with the firm metal spatula. Immediately place a slice of cheese on top then scrape the burger off of the griddle and place it on top of the bottom half of the bun. Repeat the process to make a double or triple burger.
- Spoon a dollop of the secret sauce over the top then pile on a portion of the bourbon braised onions and the top of the bun.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
