Western Smash Burger

Smash Burgers. They’re so hot right now. Super thin, super fatty, super delicious. Well, our version incorporates flavors of the southwest with spicy jalapeños, onion rings and a insane method for getting maximum flavor out of sharp cheddar cheese.

On this episode, we attempted to grind our own meat, but as you’ll see, it didn’t go to plan. Regardless, you’ll need:

Meat prep

  • 1 brisket flat

  • 6-7 slices of bacon

Cube both meats up and put into the freezer long enough to run through a meat grinder. Grind meat and roll into balls.

Burger Sauce

  • 1 cup Duke’s mayo

  • Couple tablespoons of grainy mustard

  • Couple tables spoons of ketchup

  • Splash of pickled jalapeño juice

  • Dash of garlic powder

  • Dash of paprika

  • 2 chopped adobo peppers

  • Salt to taste

Whisk all ingredients together and slather liberally.

Onion Rings

  • Vegetable oil

  • 1 onion

  • 1 cup of cornstarch

  • Salt to taste

  • Garlic powder to taste

  • Paprika to taste

  • Pepper to taste

  • 2 eggs

Mix cornstarch, salt, garlic power, paprika and pepper together. Scramble eggs in separate bowl. Slice onions into thick rings. Dredge onions in cornstarch mixture, transfer to egg to coat, then back to cornstarch for another dredge. Drop in 375º oil and fry til golden brown.

Assemble the burgers

Smash burgers onto a rippin’ hot cast iron and season with salt on both sides. Cook until desired doneness and set aside. Grate some high quality cheddar cheese and spread into butter-coated cast iron. Then add chopped jalapeños on top of the cheese and cover with top burger bun.

Cook until cheese starts to turn brown on the edges. Then scrape off the skillet and place on bun with onion rings and some more burger sauce. Bro… then live your life.

Jared Rawlinson