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.
Dry-Aged Smash Burger
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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!
- 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 Saica Sicilian Extra Virgin Olive Oil
- 2 tbsp Duke’s mayonnaise
- 1 tbsp Kozlik’s Dijon Classique
- 1/2 tsp Worcestershire sauce
- 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 Saica Sicilian 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.
- Serving Size
- 12.93 oz
- per serving
- 48.7 grams
- 158 grams
- 84.3 grams
- 1891 milligrams