SMASHBURGER HOURS RECIPES

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they’re done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

Steps:

• Roll about 4 ounces of meat into a small ball. Place the meat in between two pieces of parchment paper and use a heavy cast iron pan to smash it flat. Do this to each patty, eight total. Keep one side of the parchment paper on top of the meat to separate and stack. This also makes it easier to lay the meat flat on the skillet.
• Have your condiments and toppings ready before cooking. If you’re making the special sauce, blend the mayonnaise, ketchup, and relish together. Slice the tomatoes and onions then shred the lettuce. Pre-mix salt and pepper in a small bowl so that you can quickly season the meat as it grills. If you want buttered, toasted buns, go ahead and do that now.
• Smashburgers can be cooked over a grill or on a stovetop, but they need to be in a skillet. If cooking indoors, I prefer to use a stainless-steel pan. If using a grill, use a cast iron griddle or skillet. You can take it a step further by adding woodchips in a bowl of foil to add smoky flavors. Whatever method you choose, make sure to heat the pan until it’s very hot—nearly smoking.
• Drizzle a little bit of oil into the pan and swirl to coat. If cooking with very lean venison (90-100%), add a little extra oil to the pan to help it fry and give it crispy edges. If you want the onions cooked, sauté them in the pan first and set aside. Next, lay each patty down and cook for 1-2 minutes, undisturbed. Season the top side with salt and pepper.
• Once the patties are crispy on the bottom, use a spatula to scrape up the meat and flip carefully. After flipping, season with more salt and pepper and lay a slice of cheese on top. Once the cheese is melted and the bottoms are crispy, transfer to a bun. This should only take one minute more. Repeat until each patty is cooked.
• Build your smashburger by layering with condiments and a cheesy venison patty. If you want to double down, we say go for it.