This Mississippi pot roast smash burger combines tangy pepperoncini peppers and rich au jus gravy with seasoned ground beef and melted cheddar, delivering classic pot roast flavors in an elevated smash burger format.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the ground beef, ranch seasoning mix, and one packet of the au jus gravy mix. Mix gently with your hands until just combined, being careful not to overwork the meat.
Form the beef mixture into four 4-ounce balls.
Prepare the au jus sauce by whisking the second packet of au jus mix with 1 cup of water in a small saucepan. Bring to a simmer to thicken and keep warm.
Heat a griddle or large cast-iron skillet over high heat. Place the meatballs on the hot surface.
Top each meatball with a generous amount of sliced pepperoncini peppers.
Place a piece of parchment paper over each meatball and use a burger press or heavy spatula to smash them into thin patties, embedding the peppers into the meat.
Cook for about 90 seconds on the first side, until a deep, dark crust forms.
Scrape under the patties with a sturdy spatula and flip them over.
Immediately top each patty with a slice of cheddar cheese.
Allow the cheese to melt, about 30-60 seconds. You can add a splash of water to the griddle and cover to steam the cheese for a faster melt.
Remove the patties from the griddle. Lightly toast the brioche buns on the griddle.
To assemble, spread some of the prepared au jus sauce on the toasted bottom bun.
Stack two cheesy patties on the bun, then drizzle with more au jus sauce.
Place the top bun on and serve immediately.
Best served fresh. Leftover cooked patties can be refrigerated up to 3 days and reheated gently; store au jus separately and reheat before serving.
Yes. Mix the au jus gravy packets with water and refrigerate up to 2 days. Reheat gently before serving, or pour cold over the hot burger for contrast.
Form a loose ball of ground beef, place on a hot griddle or skillet, and press firmly with a spatula for 30-45 seconds to create a thin, crispy-edged patty. Don't flip until the crust forms.
Banana peppers or mild jalapeños work as swaps, though they'll shift the tang. For authentic flavor, pepperoncini are preferred.
Drain and pat dry before adding to the burger to avoid excess moisture and sogginess.
Toast the bun lightly with butter and assemble just before serving. Place cheese on the hot patty to melt, and serve the au jus on the side for dipping or spooning on top.
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