INGREDIENTS:
-2 lbs 80/20 ground beef (makes about eight 8oz patties)
-Brioche buns
-1 small log of garlic & herb goat cheese, room temperature
-3 poblano peppers
-1 package bacon
-Mango pepper jelly (I found this in the refrigerated specialty cheese section of the grocery store)
-Salt/pepper
-Cast iron griddle
INSTRUCTIONS:
1. Preheat oven to 400. While the oven is preheating, form your "patties". When I say patties, I really mean round balls of meat. You want to loosely form the meat into 8oz balls. Later, we will smash them down. Hence the "smash burger". Set burgers aside.
2. Take an elevated wire rack & place it on top of a deep (anything other than flat) baking sheet. The rack allows for even cooking & the shallow sheet pan will catch any fat drippings from the bacon. If you use a flat baking sheet.. you will have a giant mess in your oven. I placed a second wire rack on top of the bacon so that it stayed flat while cooking. Oven times may vary. Cook bacon for 15-25 minutes or until it is crispy.
3. Heat grill to medium-high. Place griddle on one end of grill. Place poblanos on opposite end of the grill, let each side get a nice black char, then flip until each side is charred. Place peppers in a plastic bag & steam for 10 mins. Cut tops off of peppers & with a knife, remove outer skin & seeds. Cut into wide slices.
4. Doing 4 burgers at a time, place formed balls on griddle and smash down completely (like really flat) with the bottom of a heavy plate. Season with salt & pepper. Cook for about 2-3 minutes & flip over. Season other side with salt & pepper. Heat brioche buns on top rack of grill for about a minute.
5. To assemble take bottom half of bun & spread a generous amount of goat cheese. Top with one or 2 smash burgers and cover place grilled poblano slices one top. Add 2 slices of bacon. Cover top bun with more goat cheese & mango pepper jelly.
-2 lbs 80/20 ground beef (makes about eight 8oz patties)
-Brioche buns
-1 small log of garlic & herb goat cheese, room temperature
-3 poblano peppers
-1 package bacon
-Mango pepper jelly (I found this in the refrigerated specialty cheese section of the grocery store)
-Salt/pepper
-Cast iron griddle
INSTRUCTIONS:
1. Preheat oven to 400. While the oven is preheating, form your "patties". When I say patties, I really mean round balls of meat. You want to loosely form the meat into 8oz balls. Later, we will smash them down. Hence the "smash burger". Set burgers aside.
2. Take an elevated wire rack & place it on top of a deep (anything other than flat) baking sheet. The rack allows for even cooking & the shallow sheet pan will catch any fat drippings from the bacon. If you use a flat baking sheet.. you will have a giant mess in your oven. I placed a second wire rack on top of the bacon so that it stayed flat while cooking. Oven times may vary. Cook bacon for 15-25 minutes or until it is crispy.
3. Heat grill to medium-high. Place griddle on one end of grill. Place poblanos on opposite end of the grill, let each side get a nice black char, then flip until each side is charred. Place peppers in a plastic bag & steam for 10 mins. Cut tops off of peppers & with a knife, remove outer skin & seeds. Cut into wide slices.
4. Doing 4 burgers at a time, place formed balls on griddle and smash down completely (like really flat) with the bottom of a heavy plate. Season with salt & pepper. Cook for about 2-3 minutes & flip over. Season other side with salt & pepper. Heat brioche buns on top rack of grill for about a minute.
5. To assemble take bottom half of bun & spread a generous amount of goat cheese. Top with one or 2 smash burgers and cover place grilled poblano slices one top. Add 2 slices of bacon. Cover top bun with more goat cheese & mango pepper jelly.
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