Elizabeth and her husband Jay head into the kitchen to make Jay’s special smash burgers! This “Ries-ipe” makes 6 double-patty burgers
- 2 lbs 80/20 or 85/15 ground beef
- 1.5 cup minced mushrooms
- 1 tsp salt
- ½ tsp Fresh ground pepper
- 6 brioche buns, buttered and toasted
- 12 slices cheddar cheese
- Pickles, ketchup, mustard, etc. for serving
In a large bowl, mix the ground beef, mushrooms, salt and pepper – being careful not to overmix. Form meat mixture into 12 even sized balls. Do not press into patties at this stage.
Heat a flat top grill or large cast iron griddle or skillet to medium high. Melt ghee over the cooking surface and spread evenly. Place each ball of meat onto the grill – when meat is browned about a quarter of the way up the ball, use a smasher or spatula weighted with a jar or bottle to press the ball into a patty. Cook for another minute or so, then flip. After about 2 minutes, add raw onions then top with cheese. Stack patties on the bottom bun – add toppings as desired and serve.