Rugby Smash Burger
SERVINGS : 4
PREPARATION TIME : 30 minutes
COOKING TIME : 15 minutes
A Danny St Pierre recipe
INGREDIENTS :
Smashs burgers :
- 8 burger buns
- 8 patties made with minced meat from your butcher (preferably made from Brisket and Short Rib)
- 16 smoked bacon slices of
- 8 orange cheddat slices
- 8 Boston salad leaves
- 8 tomato slices
Secret sauce :
- 120 ml or 1/2 cup low fat mayonnaise
- 30 ml or 2 tbsp ketchup
- 30 ml or 2 tbsp yellow mustard (‘baseball’)
- 5 ml ou 1 tsp celery salt
- 5 ml ou 1 tsp sambal olek
- ½ chopped red onion
- 2 chopped fermented kosher pickles
INSTRUCTIONS :
1. For the secret sauce, in a bowl, combine mayonnaise, ketchup, mustard, celery salt, sambal olek, red onion and diced kosher pickles. Mix everything well.
2. For the Smashs Burgers :
a. Light your plancha over high heat.b. Place your slices of bacon and brown them on each side, then set aside.c. On the cooler side of your plancha, place your burger buns to brown the inside sides.d. Salt and pepper the patties. Oil lightly your plancha and place them on the plancha over high heat.e. Once placed, smash your patties using your spatulas. Brown each side of your patties for about 2 mns. Flip them, then place a slice of cheese on the already browned side so that it melts ; add the already cooked slices of bacon. The meat should be pink inside (medium cooking).
3. Keep the buns on the grill (fire off) to keep them warm. On the bottom bun, place a good spoonful of secret sauce. On the top bun, place a leaf of Boston lettuce and a slice of tomato. Add salt and pepper. Then on the bottom bun, place everything: patties, cheese and bacon. Cover with the top bun and enjoy.
