Village Garage Distillery
Creative Commitment to Craft
Chef Jonathan Studley knows how a satisfying meal can accentuate, not overwhelm, a craft cocktail or beer. Here, he shares his take on the popular smash burger, a thin and classic beef patty with all the fixings. Stir up a cocktail and enjoy!
Ingredients
SMASH BURGER
- 2 3-ounce burger patties
- 2 slices sharp cheddar cheese
- 1 spent grain bun (can substitute whole wheat bun)
- 3 bourbon pickles (can substitute any flat pickle)
- 1 ounce hydroponic lettuce (can substitute butter lettuce)
- 2 slices heirloom tomato
- 1 ounce diced onion
- 1 ounce smash sauce (at right)
SMASH SAUCE
- Mayonnaise
- Yellow prepared mustard or ketchup
- Pickle juice
- Dill pickle, chopped
- Vegetable oil
Instructions
SMASH BURGER
Serves 1
Form the patties with half of the diced onion on top of each, flatten with a press or the bottom of a clean sauté pan. Place patties on a flat top grill or large sauté pan and allow to caramelize, then flip and repeat. Place a slice of sharp cheddar on each and stack them on top of each other. Toast the bun and spread smash sauce on the bottom bun with three slices of bourbon pickles, add the twin patties, and top with lettuce and tomato. If desired, add a fried egg, grilled pork belly, or avocado.
SMASH SAUCE
Whip up a batch of Smash Sauce from basic fridge and pantry ingredients and take your burger to a new level.
Serves 1
In a small bowl, combine chopped dill pickle, mayonnaise, yellow mustard or ketchup, and 2 teaspoons of dill pickle juice with a drizzle of vegetable oil in a small bowl. Stir well and let rest in the refrigerator for a couple of hours before serving.
About this recipe
RECIPE AND PHOTOGRAPHY COURTESY VILLAGE GARAGE DISTILLERY
Related Stories & Recipes
