Our Recipes, re-invented from cooking shows
Gourmet Smash Burger
Prep. Time:
Baking Time:
Total Time:
20 mins
12 mins
32 mins
Serves:
Makes 4 burgers
An elevated take on the classic American burger with creamy Italian cheese and a boozy, sophisticated sauce
Chef's Notes
Why This Recipe Works:
Smash technique: Creates maximum crust and flavor while keeping interior juicy
Compound cheese butter: Ensures even melting and adds richness without grittiness
Bourbon glaze: Adds sophisticated depth while staying familiar to American palates
Simplified assembly: Fewer components, better balance of flavors
Pro Tips:
Use a fish spatula, potato masher or burger press for best smashing results
Don't move patties once placed - let that crust develop
Make the glaze ahead - it keeps for up to a week refrigerated
Room temperature taleggio mixes much easier into the butter
Make-Ahead Options:
Bourbon glaze: Up to 1 week refrigerated
Taleggio butter: Up to 3 days refrigerated (bring to room temp before using)
Burger balls: Form morning of, keep chilled
Wine & Beer Pairings: Pairs beautifully with a bold Cabernet Sauvignon, hoppy IPA, or bourbon neat to complement the glaze.
Ingredients
BOURBON KETCHUP GLAZE:
½ cup high-quality ketchup (Heinz or Hunt's)
3 tablespoons bourbon whiskey
2 tablespoons apple cider vinegar
1 tablespoon demerara sugar
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika
¼ teaspoon garlic powder
Pinch of cayenne pepper
TALEGGIO BUTTER:
4 oz taleggio cheese, rind removed, softened
3 tablespoons unsalted butter, softened
1 tablespoon fresh chives, minced
½ teaspoon black pepper
BURGER PATTIES
1½ lbs ground chuck (80/20 blend)
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons neutral oil (vegetable or canola)
ASSEMBLY:
4 brioche burger buns
2 cups baby arugula
1 large beefsteak tomato, sliced ½-inch thick
½ sweet onion, sliced into rings
4 strips thick-cut bacon (optional but recommended)
Instructions
BOURBON KETCHUP GLAZE:
In a small saucepan, combine all glaze ingredients over medium heat
Simmer for 8-10 minutes, stirring occasionally, until thickened and alcohol has cooked off
Set aside to cool (it will thicken more as it cools)
TALEGGIO BUTTER:
Mash softened taleggio and butter together with a fork until smooth
Fold in chives and black pepper
Transfer to a small bowl and set aside at room temperature
PATTIES:
Divide ground chuck into 4 equal portions (about 6 oz each)
Gently form into loose balls - don't pack tightly
Season both sides with salt and pepper just before cooking
Heat oil in a large cast-iron skillet or heavy pan over medium-high heat until shimmering
Place burger balls in pan and immediately smash down firmly with a spatula (creating a thin, wide patty with crispy edges)
Cook without moving for 3-4 minutes until deeply browned and crispy
Flip and immediately top each patty with a generous dollop of taleggio butter
Cook 2-3 minutes more until cheese is melty and internal temp reaches 160°F
ASSEMBLY:
Lightly toast buns cut-side down in the same pan for 30 seconds
Spread bourbon ketchup glaze on both bun halves
Layer bottom bun with arugula, burger patty (cheese-side up), tomato, and onion
Add bacon if using, then crown with top bun
Serve immediately with extra glaze on the side
