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
Some ingredients can be bought from us in small quantities
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.