Chef Tom crafts an exquisite 110-day dry-aged prime ribeye into the classic Oklahoma onion smash burger. It is a great recipe from the Yoder Smokers YS640s Pellet Grill.
WHAT YOU'LL LOVE
- Grinding dry-aged ribeye into the burger blend: Running the 110-day dry-aged ribeye through a grinder and mixing it with brisket blend brings the funky, concentrated flavor of dry-aging into a smash burger instead of a plain grilled steak.
- Smashing the shallots into the patty: Pressing thinly sliced shallots directly into the meat as it's smashed caramelizes them against the griddle at the same time as the beef, building a savory crust that a raw onion topping never could.
- Salting and wringing out the shallots first: Tossing the shallots in salt and letting them rest draws out excess moisture, so they sear and caramelize instead of steaming and turning soggy once they hit the griddle.
- Foil-roasting garlic for the "Secret Sauce": Cooking whole cloves low and slow in foil mellows the garlic into a sweet, spreadable paste that blends into the mayo-Dijon base far smoother than raw or quickly sautéed garlic would.
Dry-Aged Smash Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Calories
1585
Chef Tom takes the classic Oklahoma onion smash burger to the next level, working 110-day dry-aged prime ribeye into the mix for a truly elevated Dry-Aged Smash Burger cooked on the griddle inside the Yoder Smokers YS640s Pellet Grill!
Ingredients
- 12 oz Creekstone Farms 110 Day Dry-Aged Ribeye Steak
- 12 oz Creekstone Farms Brisket Blend Ground Beef
-
Cattleman’s Grill Lone Star Brisket Rub, finely ground
- 1 1/2 cup shallots, sliced very thin
- 8 slices Havarti
- 4 brioche buns
- 1 head garlic
-
2 tbsp extra virgin olive oil
- 2 tbsp Duke’s mayonnaise
-
1 tbsp Kozlik’s Dijon Classique
-
1/2 tsp Worcestershire sauce
Secret Sauce:
Directions
- Grind the Creekstone Farms 110 Day Dry-Aged Ribeye Steak through a fine die. Combine with the Creekstone Farms Brisket Blend Ground Beef. Divide into 8 (3 oz) balls. Refrigerate until ready to cook.
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, with the Yoder Smokers cast iron griddle in place over the fire box, smooth side up, and the diffuser removed for direct heat on the griddle. Install the second shelf, as well.
To make the “Secret Sauce,” first slice off the tip of the heat of garlic. Then separate the cloves of garlic, but leave the skin on the cloves. Place the cloves of garlic on a sheet of foil. Drizzle with the extra virgin olive oil. Wrap tightly in the foil. Transfer to he second shelf of the grill. Cook until tender, about 30 minutes. Squeeze the cloves of garlic out of their skins and place in a small bowl. Add the mayonnaise, Kozlik’s Dijon Classique and Worcestershire sauce. Mix well. Store in the refrigerator until ready to serve.
- Place your thin sliced shallots in a bowl with a shake of Jacobsen Salt Co. Kosher Sea Salt and toss to coat. Let rest 20-30 minutes. Pull the shallots out of the bowl and ring out the excess moisture, leaving the liquid behind in the bowl.
- Toast the cut sides of the brioche buns on the griddle (dry, no butter/fat), until golden brown. Remove and reserve for later.
- Place half of the balls of ground beef on the griddle, pressing out with your fingers, slightly. Place a generous amount of the shallots on top, then smash with a spatula, as thin as possible.
Season with finely ground Cattleman’s Grill Lone Star Brisket Rub, then top with a handful of sliced onions.
- As soon as the bottom is seared, flip the burger. Season again with the Cattleman’s Grill Lone Star Brisket Rub and top with a slice of havarti cheese.
- Spread the bottom half of the buns with the “Secret Sauce.” Place the top of the bun on the cheese on one patty. Place the bottom of the potato bun on the top bun, to warm. These two patties will stack on top of one another for a double cheeseburger.
When the cheese is melted and bottom of the patties are seared, stack the patties double high on the bottom bun. Repeat with the second half of the ingredients.
Recipe Note
Recipe FAQ
Why grind dry-aged ribeye into the burger blend instead of using it as a steak?
Grinding brings the funky, nutty flavor built up over 110 days of dry-aging into every bite of the burger, rather than concentrating it in a single steak — it also lets the fat from the ribeye baste the leaner brisket blend as it cooks.
Why smash the shallots directly into the patty instead of adding them after?
Pressing the shallots into the meat as it's smashed lets them caramelize against the hot griddle at the same time as the beef, building a savory, browned crust into the patty itself instead of just topping it with raw or separately cooked onion.
Why salt the shallots and wring them out before cooking?
Salting draws moisture out of the shallots. Wringing that moisture out before they hit the griddle means they sear and caramelize instead of steaming, which would leave them soft and pale.
Why roast the garlic in foil instead of using it raw in the sauce?
Slow-roasting whole cloves in foil mellows garlic's sharp bite into something sweet and spreadable, so it blends smoothly into the mayo-Dijon base instead of leaving harsh raw garlic chunks in the sauce.
What internal temperature should the burger patties actually reach?
This recipe doesn't list a target temperature at all, relying only on "seared" and "melted cheese" as doneness cues. Ground beef needs to reach a minimum internal temperature of 160°F to be safe — smashing the patties thin helps them cook through quickly, but it's still worth checking with an instant-read thermometer rather than judging by color alone.
Why toast the bun before assembling the burger?
Toasting the cut sides on the dry griddle adds color and a light crunch, and creates a barrier that helps the bun hold up against the sauce and melted cheese instead of going soggy.
How indoor-friendly is this recipe?
3 out of 5 — a hot cast iron skillet or flat-top can handle the patties and buns, and the garlic can be roasted in a regular oven instead of the grill. The smash technique itself works just as well indoors as out.
Recipe Highlights
Grinding dry-aged ribeye into the blend: Brings dry-aged flavor into every bite instead of just a single steak.
Smashing shallots into the patty: Caramelizes them into the crust rather than serving raw or separately cooked onion.
Salting and wringing the shallots: Prevents steaming so they sear properly on the griddle.
Foil-roasted garlic sauce: Mellows garlic into a smooth, spreadable base for the Secret Sauce.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 12.93 oz
- per serving
- Calories
- 1585
- Carbs
- 48 grams
- Protein
- 158 grams
- Fat
- 84 grams
- Sodium
- 1891 milligrams
