Smash Burger & Potato Wedges
Smash Burger & Potato Wedges
2 servings
Keeping it simple is key when it comes to summer cooking. This burger is all about minimal steps and maximum flavor.
The musical pairings also remind us of the carefree summer nights of our childhood. This weeks tracks are Green Onions by Booker T. & The M.G.’s. and This Magic Moment by The Drifters.
Happy Beet, Satisfied Soul!
Burger Ingredients
1 lb grass fed ground beef with 80/20 fat content
2 slices of American cheese per burger
Brioche bun
Dill pickles of desired
Special Sauce
2 Tbs Mayonaise
2 Tbs Ketchup
1 Tbs Mustard
1 Tsp Worcestershire sauce
1 Tsp hot sauce
Potato Wedges
2 Russet potatoes
Mustard powder
Coconut oil
Season salt
* For American cheese I love Land O’Lakes brand that you can find in the deli section of your grocery store. For pickles our go to is Grillo’s hot Italian Dill.
First cut the potatoes into large wedges, leaving the skin on. Soak for 30 minutes in cold water and then pat dry. Use an air fryer if you have one or you can use a pot to fry. If using a pot, place 1 cup of coconut oil in the pot and heat on medium high heat. Cook 5-6 potato wedges at a time so the pot does not become over crowded. Remove once golden brown and set aside on a rack to allow grease to drip off.
Next prepare your burger meat. Weigh out 3oz balls for each patty. Form the balls loosely and allow there to be gaps in the meat. Set the balls on parchment paper or cookie sheet. Do not season the meat, you will salt when they are cooking but nothing else. Trust me they do not need anything else.
For the special sauce mix all ingredients into a bowl and stir. Add more or less of anything you prefer and set in the fridge.
Once I have everything prepped I like to re heat the coconut oil and throw the fries back in for a few more minutes. Then remove from oil and toss in mustard powder and season salt or any seasonings of your liking.
Using either a cast iron pan on the stove top or a cast iron griddle on your grill turn the heat source up to high allowing the pan to get smoky hot. Take out your buns, American cheese, special sauce and pickles so you are ready to construct your burger.
Place 2 balls of meat on the cast iron and using 2 metal spatulas push down on the meat smashing it into the pan. Sprinkle with salt. After 1-2 minutes, carefully scrape the patty and flip. Sprinkle with salt and add cheese to each patty. Repeat for additional burgers.
Cover grill or pan and allow cheese to melt for 1 minute. Remove the patties from the grill and layer on top of your bun. Add pickles, special sauce and enjoy with your fresh cut wedges!
Be sure to listen to the Beets for the Soul playlist on Spotify, link in main menu!
