Take your favorite smash burger off the bun and land it in a bowl with your favorite toppings. That's exactly what I do here, and it's a super simple, anytime meal that's packed full of flavor.
I start by salting very thin yellow onion slices, letting them sit for 15 minutes, and squeezing out the liquid so they stay sweet and crisp on the griddle. While the onions rest, I whisk together a quick fry sauce with Cleveland Ketchup Co. chipotle mayo, bacon and bourbon ketchup, and Game Time Mustard. Then I spray frozen shoestring fries with duck fat, season them with Meat Church Blanco, and bake them on the griddle of my Yoder Smokers YS640s until they're golden brown.
For the burgers, I press the onions right into the beef with a grill press so they smash very thin and crisp at the edges. I flip the patties, top them with American cheese, and melt it under a dome. Then I pile the fries and chopped romaine into a bowl, add a patty, diced tomatoes, and spicy garlic dill pickles, and drizzle on the fry sauce.
What You'll Love
- All the smash burger flavor, no bun. Crispy-edged patties with melted American cheese sit on top of fries and romaine, so every forkful has burger-joint flavor.
- Onions smashed right into the beef. Pressing very thin onion slices into the patty gives you sweet, crisp-edged onions in every bite.
- Salted onions that stay crisp. Massaging the onions with salt, letting them rest, and squeezing out the liquid keeps them from steaming the patties.
- Griddle-baked shoestring fries. Duck fat spray and Meat Church Blanco give the fries a golden, seasoned crunch right on the griddle.
- A fry sauce with a kick. Chipotle mayo, bacon and bourbon ketchup, Game Time Mustard, and a splash of pickle juice make a smoky, tangy drizzle.
- Fresh and crunchy toppings. Chopped romaine, diced tomatoes, and spicy garlic dill pickles add color, crunch, and a little heat.
