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Smashed burgers
2024-06-03
https://www.metro.ca/userfiles/image/recipes/smash-burger-12307.jpg
PT10M
PT15M
PT25M
Peel and cut the onion into 5 mm thick slices. Lightly brush them with olive oil and season them. Lay them flat and cook the onion slices on a hot plancha skillet, pressing down using a solid, wide, wooden spatula. Allow to cook over high heat for about 10–12 minutes, flipping the onion over at about three quarters of the way. What you want is for your onion rings to be almost charred on one side. Set aside, uncovered.In a small mixing bowl, blend the ketchup, mayo, mustard, shallots (finely chopped), pickle (chopped), powdered garlic and Worcestershire sauce. Set this secret sauce aside.Using the large spatula from earlier, “smash” the burger patties directly on the hot plancha skillet and cook them for 2 minutes on each side. Place a slice of cheddar on each patty and let cook for another minute. Set aside.Heat the hamburger buns on the plancha skillet or in the oven at 375 °F (190 °C) for 1 minute, and then quickly assemble the smashed burgers: bun, sauce, patty-cheddar, blackened onion, patty-cheddar, sauce and bun.Source: Martin Juneau
4
0
0
0
0
1 medium-sized Spanish onion
Sauce :
25 mL ketchup
50 mL mayo
25 mL yellow mustard
2 shallots Shallots
1 dill pickle
15 mL powdered garlic
15 mL Worcestershire sauce
8 Metrogo! beef meatballs by Martin Juneau
8 slices white cheddar slices white cheddar
4 POM brioche hambuger buns
freshly ground salt and black pepper, to taste
olive oil to taste
Smashed burgers
4
Main course
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
1
medium-sized Spanish onion
-
Sauce :
-
25 mL
ketchup
-
50 mL
mayo
-
25 mL
yellow mustard
-
2
shallots Shallots
-
1
dill pickle
-
15 mL
powdered garlic
-
15 mL
Worcestershire sauce
-
8
Metrogo! beef meatballs by Martin Juneau
-
8
slices white cheddar slices white cheddar
-
4
POM brioche hambuger buns
-
freshly ground salt and black pepper, to taste
-
olive oil to taste
Preparation
Peel and cut the onion into 5 mm thick slices. Lightly brush them with olive oil and season them. Lay them flat and cook the onion slices on a hot plancha skillet, pressing down using a solid, wide, wooden spatula. Allow to cook over high heat for about 10–12 minutes, flipping the onion over at about three quarters of the way. What you want is for your onion rings to be almost charred on one side. Set aside, uncovered.
In a small mixing bowl, blend the ketchup, mayo, mustard, shallots (finely chopped), pickle (chopped), powdered garlic and Worcestershire sauce. Set this secret sauce aside.
Using the large spatula from earlier, “smash” the burger patties directly on the hot plancha skillet and cook them for 2 minutes on each side. Place a slice of cheddar on each patty and let cook for another minute. Set aside.
Heat the hamburger buns on the plancha skillet or in the oven at 375 °F (190 °C) for 1 minute, and then quickly assemble the smashed burgers: bun, sauce, patty-cheddar, blackened onion, patty-cheddar, sauce and bun.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
