This smash burger starts with freshly ground chuck steak and a tangy, creamy special sauce made from scratch using an immersion blender. The combination delivers restaurant-quality double cheeseburgers at home with bold flavor and proper technique.
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Start with cold chuck steak. Cut it into cubes.
Using a meat grinder, grind the cubed chuck steak into a large bowl.
Form the ground meat into eight quarter-pound (4 oz) balls. Set aside.
To make the special sauce, combine apple cider vinegar, grated garlic, and grated shallot in a wide-mouth jar. Shake to combine and let the flavors mellow.
Add the room temperature pasteurized egg, yellow mustard, avocado oil, a pinch of kosher salt, and tomato paste to the jar.
Using an immersion blender, place the blender head directly over the egg yolk. Blend without moving for about 20 seconds until it emulsifies, then slowly move the blender up and down to incorporate all ingredients until thick and creamy.
Slice the brioche buns and toast them on a hot griddle until golden brown. Set aside.
Place the beef balls onto the hot griddle.
Place a piece of parchment paper over a beef ball and press down firmly with a burger press or spatula to create a thin patty. Repeat for all patties.
Season the patties generously with kosher salt and freshly ground black pepper. Cook for 2-3 minutes until a deep brown crust forms.
Flip the patties and immediately top each with a slice of cheese. Cook for another minute until the cheese is melted.
To assemble, place lettuce on the bottom toasted bun, followed by two cheeseburger patties and a few slices of tomato.
Season the tomatoes with a pinch of salt and pepper, then top with pickled red onions.
Spread a generous amount of the special sauce on the top bun and place it on the burger. Serve immediately.
Store leftover special sauce refrigerated in an airtight container for up to 5 days. Cooked patties can be refrigerated for 3 days; reheat gently in a skillet or briefly on a griddle without drying out.
immersion blender · meat grinder or food processor · griddle or flat-top skillet · burger spatula or bench scraper
Yes, but freshly ground chuck steak delivers superior texture and flavor. If using pre-ground, choose 80/20 beef chuck from the butcher counter for best results.
This sauce combines pasteurized egg, avocado oil, apple cider vinegar, mustard, garlic, shallot, and tomato paste for a tangy, savory depth that plain mayo lacks.
Smashing the patty flat creates more surface area for browning, develops a crispy crust, and allows better cheese melting than a thick burger would.
Yes, store it in an airtight container in the refrigerator for up to 5 days. The flavors actually improve slightly as they meld.
The recipe calls for 8 slices of cheese for two double burgers. American, cheddar, or Swiss all melt well; layer them while the patties are still hot.
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