Steak Smash Burgers with Maple Compound Butter

First, prepare the maple compound butter. In a small bowl, combine the softened unsalted butter, maple syrup, chopped fresh parsley, and a pinch of kosher salt. Mix until well combined and set aside.

Prepare the steak by cutting it into cubes and grinding it using a meat grinder or food processor.

In a large mixing bowl, add the ground steak, sour cream, chopped cooked bacon, shredded Colby Jack cheese, garlic and herb seasoning, and minced jalapeño.

Gently mix the burger ingredients with your hands until just combined. Be careful not to overmix.

Divide the meat mixture into four equal portions and roll them into balls.

Split the brioche buns and toast them on a griddle or in a pan until golden brown.

Spread the prepared maple compound butter generously on the toasted sides of the buns.

Heat a griddle or large cast-iron skillet over medium-high heat. Add the reserved bacon fat to the hot surface.

Place a meatball on the griddle, cover it with a small piece of parchment paper, and firmly smash it into a thin patty using a burger press or a heavy spatula. Remove the parchment paper. Repeat for all patties.

Cook the patties for 2-3 minutes per side, until a deep brown crust forms. Flip the patties.

After flipping, top each patty with a slice of sharp white cheese and allow it to melt.

To assemble, stack two cheesy patties on each bottom bun, then top with the buttered top bun. Serve immediately.