best I ever had. [smashburger w. stone ground mustard aioli]
I’m SO excited to share my smashburger recipe using none other than United Harvest meat. Their ground beef is honestly some of the best I’ve ever tasted, made from a unique blend of angus beef and waygu fat, giving the meat an insanely delicious and deep flavor. Better yet, their meat is free of hormones, feed additives, and unnecessary antibiotics. The meat is delicious and mouth watering on its own, but pairs perfectly with my homemade stone ground mustard aioli and classic burger toppings.
United Harvest is running a promo right now for 2lbs of FREE ground beef with orders of $99 or more, so you can give it a try too! Just use code TWOFREE via this link. Go, go, go!
smashburger w. stone ground mustard aioli
Serves: 4 (Makes 4 double smashburgers)
- Smashburger recipe:
- 1 lb. United Harvest ground beef, cold and divided into approximately 0.14 lb. balls or 2-inch balls (for a total of 8 balls)
- Kosher salt and ground pepper, to season the burger patties
- Canola oil spray
- 1 yellow onion, very thinly sliced using a mandoline (if possible)
- 8 slices Boar’s Head or Dietz & Watson American Cheese slices
- Iceberg lettuce, very thinly sliced
- 2 large round tomatoes, cut into ¼-inch thick slices
- Dill pickle chips
- Stone ground mustard aioli (recipe below)
- 8 Martin’s Potato Rolls (1 package) or brioche buns
- Stone ground mustard aioli recipe:
- 1 cup good quality mayonnaise
- 6 Tbsp. stone ground mustard
- 2 tsp. garlic powder
- ½ tsp. salt, or to taste
- ½ tsp. black pepper, or to taste
- For the mustard aioli:
- In a medium bowl, whisk all ingredients together. Set aside until ready to use.
- For the smashburgers:
- Divide the ground beef into 0.14 lb. balls or 2-inch balls and place in the refrigerator, covered with plastic wrap, until ready to cook.
- Using a mandoline, cut the onion into very thin slices. Place in a bowl and set aside.
- Heat a non-stick flat grill pan (without ridges) over high heat (the highest you can go) and let warm up for approximately 5 minutes. Lightly coat the grill pan with canola oil spray.
- While the grill pan is heating, season the cold ground beef balls with salt and pepper.
- Once the pan is hot, place two balls on the grill pan and immediately top each ball with a generous amount of thinly sliced onions.
- Using two-handed pressure and moving quickly, smash one patty at a time applying pressure with both hands using a wide metal hamburger spatula (ideally 4 inches wide) and your other hand in an oven mit. Smash burgers to approximately ¼-inch thick. Repeat with the other ball of meat.
- Cook the burgers approximately two minutes then flip burger patties and onions together. Immediately place one slice of American cheese on each patty then cover with a dome shaped lid to melt the cheese.
- After about 20-30 seconds, the cheese should be melted. Remove the lids and transfer the burger patties to a cutting board using the hamburger spatula.
- Repeat the process with the remaining 6 balls of ground beef. Let the burger patties sit a few minutes to let the juice seal.
- Once all burger patties are cooked, toast the buns to desired doneness.
- To assemble the smashburgers, spoon a generous amount of the stone ground mustard aioli on the bottom bun. Next, top with a handful of shredded iceberg lettuce, one tomato slice, two cheeseburger patties with grilled onions and 2-3 dill pickle chips. Spread additional stone ground mustard aioli on the top bun, then place on the burger and serve.