Talking Food with Cory Bahr: Smash Burger
We are back again. We are cooking our double-double here at the restaurant today. It's our hamburger that's been on the menu since day one. We're using grass run farms, grass-fed beef, no added hormones, antibiotics and delicious product. And I'm going to kind of walk you through it. The recipes will be on chefcorybahr.com for all the other things that go along with it, but I'm just gonna walk you through the process. The way we do it. This is a pound of ground beef. So we're gonna make two sets out of this. Just take 'em, being this is a smash burger. You just roll them up the little balls like that. This goes pretty quick because we want to keep these burgers about medium-rare.
Pop your bricks on the stove and you literally smash. While that's going, clean off our station. This is one of our homemade buns made by our pastry chef Savannah and there's nothing better to toast a bun with than some butter. So we put a lot of butter on there. While the burgers are cooking, we add a generous amount of salt... an equally generous amount of pepper. These are supposed to be kind of messy.
Exactly what we're looking for. And then this is one of our secret weapons. This is an onion and smoked bacon jam.
And then it wouldn't be a double-double. Without double the cheese and four slices of American cheese. You could be a cheese snob if you want, but nothing tastes better than that melty American cheese on a great hamburger. So what you're looking for, you want to get that bun nice and toasty. We're going to give it a little bath and some water... Just to steam it up.
There's our cheese all nice and melty. Just smash it down too. Yummy, that's what you want.
Gonna stack it on top of each other. And while we're doing that, we're going to come over to our bun. We're going to add some of our homemade special sauce. Top and bottom just like that.
Lots of our bread and butter pickles. There you have it. Here's our double-double with grass run farms, grass-fed beef.