I make the best burgers, ever
Also, I give away the secrets of how to make my super Southwest burger sauce...
If you're reading this and you follow any of my FoodTribe stuff, you may have noticed I've got this thing for smash burgers. Those burgers made in a way that is very contradictory to what everyone has been told about making a burger. "Don't press your burger against the cooking surface. You'll squeeze all of the juices out of them!"
But man, oh man. Smash burgers are so juicy and full of flavor! And I realized today I was being a bit stingy with the flavor by cooking my smash burgers up and topping them with American cheese, lettuce, tomato, and onion with the usual condiments. Today, I stepped out. Today I played with flavor.
Oh hell yeah!
I started out the usual way, but with a secret ingredient pre-prepared and squirreled away in the fridge. But first, the smash burgers!
I plopped my meatballs of ground beef down on my small piles of butter sautéed onions, and smashed them like I usually do. But then I changed it up. When the buns went on for toasting, and it was time to cheese my smash burger, I hit it with something other than American cheese. Four slices of Pepper Jack cheese. Two slices per patty for this double stacked smash burger.
Look at that smash burger crust!
Pepper Jack Cheese!
Once the smash burgers came off the grill, it was time to pull out the secret ingredient. And what was it? A Southwest burger sauce of my own design.
How to make my Southwest burger sauce
I started the sauce by adding a healthy dollop of mayonnaise to a bowl. Into that went diced and pickled jalapeños, diced and pickled green chilies, a couple shakes of Tabasco sauce, and a couple shakes of Worcestershire sauce.
This mixture had been left to marinate in its own flavors overnight. Hell yes.
Holy damn! Would you look at that.
Ohhhhhhh lawd. This burger was good. It was gooey with the melted Pepper Jack cheese, and the smash burger patties had a nice little crunch and a flavor to them that non-smash burgers just seem to lack.
And my Southwest sauce? OHHHHHHHHH MY. Such flavor. The pickled jalapenos, pickled green chilies, and Tabasco sauce gave my burger topping a beautiful, multi-dimensional pepper flavor. It was tangy. It was refreshing. And it was a touch spicy (but not too spicy). It was soooooooo damn good. It was "smack my momma" good.
And then my wife told me that I make the best burgers ever. And that gave me a big head. : )
Ohhhhhhhh lawd! would you look at that beautiful mess!