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Homemade smashburger
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Homemade smashburger

Recipe by Bernie Torras
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Difficult
Rations

6

rations
Preparation time

1

hour 

15

minutes
Cooking time

1

hour 

5

minutes
Calories

1466

kcal/ration
Resting time

1

hour 
Cooling time

120

minutes
Total time

5

hours 

20

minutes

Immerse yourself in the art of home cooking with our Smashburger recipe, perfect for 6 people. Create from scratch a melted cheddar cheese, an adaptation of Heston Blumenthal's cheese with his signature India Pale Ale twist. In addition, it integrates an irresistibly balanced and creamy burger sauce; from a rich and smoky homemade barbecue sauce and a delicious mayonnaise that will act as a base.

Combine these homemade elements with juicy and spicy beef short rib meat, all between tender brioche buns. It is an advanced, yet tremendously satisfying culinary experience, ideal for sharing at special gatherings.



While you immerse yourself in the preparation, we suggest you play our playlist designed to complement your cooking experience, making this recipe not only a feast for the palate, but also for the senses. With detailed instructions for every component, from the melted cheddar to the burger sauce, this recipe will transform your home into the ultimate Diner. Let's get to work and bon appétit!
Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredients

  • For the cheddar cheese:

  • 337.5 g cheddar cheese, shredded

  • 1.5 c.s. tablespoon Worcestershire sauce

  • 1 c.p. teaspoon English mustard (Colman's)

  • 37.5 g corn starch

  • 1 c.p. tablespoon dry yeast

  • 1.5 c.s. Marmite

  • 187.5 ml beer India Pale Ale

  • For the homemade barbecue sauce:

  • 2 garlic cloves, finely chopped (ciselé)

  • 1/2 red onion, finely chopped (ciselé)

  • 1 c.c. teaspoon hot paprika

  • 1 c.s. tablespoon sweet paprika

  • 1 c.s. tablespoon cinnamon

  • 1 c.s. tablespoon onion powder

  • 1 c.s. tablespoon garlic powder

  • 1/2 c.c. teaspoon cumin

  • 200 ml honey

  • 200 ml apple cider vinegar

  • 400 ml crushed tomato

  • 3 c.s. tablespoon soy sauce

  • For the homemade mayonnaise:

  • 1 egg

  • Salt to taste

  • 1 c.c. teaspoon vinegar or lemon juice

  • 150 ml olive oil

  • For the Burger Sauce:

  • 2 c.p. Homemade mayonnaise

  • 2 c.p. Barbecue sauce

  • 2 c.p. tablespoon mustard

  • 1 c.s. tablespoon onion, finely chopped (brunoise)

  • 1 c.s. tablespoon pickles, chopped

  • For the meat and assembly:

  • 1680 g minced beef (beef rib with 20-25% fat)

  • Salt and pepper to taste

  • 12 cheddar cheese slices (previously prepared)

  • 6 brioche burger buns

  • Burger sauce (previously prepared)

Steps

  • For the cheddar cheese:
  • Line a baking pan (20×30 cm, 2 cm deep) with baking paper.
  • Combines cheddar cheese, Worcestershire sauce, English mustard, cornstarch, dry yeast and Marmite. Mix until homogenized.
  • Chill the mixture for 2 hours.
  • Boil the IPA beer in a saucepan, add the cheese mixture gradually, stir constantly until a smooth mixture is obtained.
  • Pour into the prepared mold. Let cool at room temperature and cut into 6 equal squares. Refrigerate until use.
  • Homemade Mayonnaise:
  • Mix initial ingredients:
  • In a deep bowl, place the egg and add a pinch of salt and the vinegar or lemon juice.
  • Emulsify:
  • Using a hand mixer, start whisking and pour in the olive oil very slowly. Keep the whisk at the bottom of the bowl at first and then slowly move it up as the mixture emulsifies and thickens.
  • Barbecue sauce:
  • Preparation of ingredients: Peel and finely chop the garlic cloves and red onion.
  • Cook garlic and onion: In a frying pan over medium heat, add a little oil and place the garlic cloves. Cook from cold to avoid burning. Once browned, add the chopped onion and a pinch of salt and cook until tender.
  • Add spices: Incorporate all the spices (hot paprika, sweet paprika, cinnamon, onion powder, garlic powder and cumin). Stir and roast lightly to enhance its aromas.
  • Add liquids and cook: Add the honey, apple cider vinegar, crushed tomato and soy sauce. Bring the mixture to a boil and then reduce the heat so that the sauce cooks slowly and reduces to a thick consistency. Adjust salt to taste.
  • Strain the sauce: Once thickened, strain the sauce through a fine sieve to obtain a smooth, uniform texture.
  • For the Burger Sauce:
  • Mix equal parts homemade mayonnaise and barbecue sauce. Add mustard, brunoise onion and pickles. Integrates well.
  • For meat:
  • Form 12 balls of 140 g with the meat. Transfer the balls from hand to remove air and to make them more uniform.
  • Assembly:
  • Heat a griddle over high heat. Place the balls and flatten them tightly with a flat surface. Cook without moving until the edges are golden brown and the base is crispy. Turn, place cheddar on top of the meat and assemble in pairs.
  • Toast the brioche in a frying pan with a knob of butter. Assemble the burgers, adding two discs one on top of the other and adding Burger sauce both on the base and on top, add 3 or 4 pickles and enjoy.

Notes

  • If you want to add bacon slices, I recommend cooking them, boiled in a paella pan, with a couple of slices per person. They can be boiled with little water at medium/high heat and when the water evaporates lower the heat a little. When toasted, set aside on absorbent paper.
  • To make the burger sauce, the ratio of mayonnaise to barbecue sauce can be adjusted to suit your taste, but starting with equal parts is a good benchmark.
  • The secret to a good Smashburger is pressing the meat against the hot griddle to get that perfect golden brown, crispy crust. It is critical to do this right after placing the meat ball on the griddle; if you wait too long, the meat will start to cook, and you will not get the same effect.
  • The choice of brioche bread is crucial; it must be slightly sweet and must have the strength to hold all the ingredients without falling apart. Toasting brioche breads not only adds flavour, but also structure.

Nutritional information (per serving)*

  • Serving Size: 549g
  • Total number of serves: 6
  • Calories: 1466kcal
  • Fat: 76.7g
  • Saturated Fat: 35.03g
  • Cholesterol: 314mg
  • Sodium: 1329.39mg
  • Potassium: 1236.13mg
  • Carbohydrates: 60.92g
  • Fiber: 3.06g
  • Sugar: 45.29g
  • Protein: 76.46g
  • Vitamin A: 1285IU
  • Vitamin C: 5.4mg
  • Calcium: 585.56mg
  • Iron: 4.22mg
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Key points of the recipe

  1. Proper handling of the meat: Form 140g balls with the minced meat, making sure it has 20-25% fat for juicy burgers. Flatten the balls on a hot griddle forcefully so that they cook evenly and develop a crispy crust.
  2. Preparation of cheddar cheese: When mixing cheddar cheese with ingredients such as IPA beer and Marmite, be sure to refrigerate the mixture before heating and, once hot, stir constantly to achieve a smooth texture. Pour into a mold and let cool completely to cut into uniform portions.
  3. Preparation of Burger Sauce: Mix homemade mayonnaise and previously made barbecue sauce equally, adding mustard, onion and finely chopped pickles. This sauce will be key to unify all the flavors between the bread and the meat.

Pairing with wine

For this homemade Smashburger recipe, which includes rich and diversified elements such as spicy cheddar cheese, homemade barbecue sauce, and mayonnaise, a medium-bodied red wine would be the ideal choice. The pronounced flavors of beef short rib and cheddar, along with the richness and complexity of the sauces, need a wine that can hold its own against these flavors without overwhelming them.

A Syrah or Shiraz would be excellent for this pairing. These wines are known for their spice and dark fruit notes, which would nicely complement the rich, umami flavors of the burger, especially the homemade barbecue sauce and cheddar cheese. In addition, the acidity and tannins of the Syrah could cut through the fat in the burger, cleansing the palate between bites.

Another option could be a medium-bodied Merlot, which tends to be less tannic than Cabernet Sauvignon and could harmonize well with the juicy texture of the meat and creamy cheese without overpowering the other flavors.

It is important to avoid wines with high tannin content or too light in body, such as some Cabernet Sauvignons or Pinot Noirs, respectively. Wines with a high tannin content could be too aggressive with the fat of the meat and cheese, while a wine that is too light could be overshadowed by the intensity of the hamburger flavors.

In summary, for this homemade Smashburger, look for a medium-bodied Syrah/Shiraz or Merlot that can offer a good harmony with the rich, complex flavors of the recipe, avoiding wines that may be too powerful or too subtle for the dish.

Beer pairing

For this homemade Smashburger recipe, which includes a number of intense and complex flavors, from the beef short rib mince to the homemade barbecue sauce and cultured cheddar cheese in India Pale Ale (IPA), we suggest pairing with a beer that can complement and balance these rich and robust flavors.

The ideal pairing would be with an Amber Lager or an Amber Ale. Amber Lager and Amber Ales are characterized by their balance between maltiness and bitterness. This quality makes them excellent for cutting through the richness of the meat and cheese, offering a counterpoint to the umami and slightly caramelized flavors of the burger. These beers have a medium body that complements the texture of the burger without overwhelming it or falling short of the intensity of its ingredients.

The light sweetness of an Amber Lager or Amber Ale can provide a nice contrast to the tartness of apple cider vinegar in barbecue sauce and the tanginess of homemade mayonnaise. This helps to bring out the flavors of each component of the recipe. The flavor profiles of these beers, especially when they have caramel or toasted notes, can enhance the seasonings and spices used in both the barbecue sauce and the meat.

I would evaluate avoiding beers with very bitter or overly strong profiles, such as some high hop IPAs or Imperial Stouts, as they can overpower the palate and overshadow the complex flavors of the burger.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Soybeans, Eggs, Mustard, Sesame seeds

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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