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Recipe № 01
Griddle
Smashburgers for ten.
Render thick-cut bacon for the fat. Caramelize onions in what it leaves behind. Smash the burgers onto the same slick. White cheddar plus mild yellow on brioche.
Walkthrough
Ingredients
- Ground beef, formed into balls for smashing
- Thick-cut bacon ("it's not going to melt as fast and it's going to get you a lot more fat")
- King oyster mushrooms
- White cheddar — one slice per patty
- Mild yellow cheddar — one slice per patty
- Brioche buns
- Onions, sliced for caramelizing
- Jarvis's seasoning blend: salt, pepper, lemongrass, garlic, "blah blah blah" (his exact words), and a little dried mint
Steps
- 01Get the griddle hot enough to sizzle. "If your griddle does not sizzle, it's not hot enough — that's how you get meat sticking."
- 02Throw the thick-cut bacon on first to render the fat. Listen for the sizzle.
- 03When the bacon's done, pull it off. Slide the sliced onions into the bacon fat. Caramelize.
- 04Push the onions aside. Place the beef balls on the rendered fat. Smash them hard with a spatula. Season heavy with the Jarvis blend.
- 05Flip once. Stack one slice of white cheddar and one of mild yellow on each patty.
- 06Build the burger on the brioche — bacon, onions, sauce of your choosing. (Jarvis dresses them off-camera.)