Steakhouse Smash Burgers

Directions

1. (If grinding your own meat, start here):
2. Cube up your short rib & chuck roast meat and then place in a bowl into the freezer for 15 minutes. Keep your meat cold as much as possible in order to prevent contamination. Set up your meat grinder to a medium size grind, and when ready, pull the short rib out of the freezer. It should be cold and firm, but not frozen. If it is frozen, then let it thaw till it is firm.
3. Add your meat to the grinder hopper and carefully push it in. Place a cold bowl at the end of the grinder for the meat to fall into. Once the meat is ground, throw it back into the grinder for a second grind. This will help to get it finer and less gritty. Once it is ground the second time, place the meat in a bowl. Grab a handful of meat (around 1/4 lbs& ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you're out of meat. Place the rolled meat into the fridge until ready to use.
4. (If you are not grinding your meat, start here):

5. Prime Rib: Begin by lathering your prime rib with oil and seasoning with Tennessee Smoke seasoning. Preheat a smoker for indirect cooking at 275° F. Add the prime rib to the smoker to cook until it reaches 120° F (around 2.5-3 hours). Once done, let rest for 30-45 minutes. This can also be done with leftover prime rib!

6. While the prime rib rests, preheat your fire to a medium high temperature (around 350°-375° F). Add a small cast iron skillet over the fire about 2 minutes before cooking.

7. Maple Bourbon Onions: To the skillet, melt the butter then add the thinly sliced onions and let cook for 10 minutes. Once the onions have begun to brown, add the brown sugar and maple bourbon seasoning. Let caramelize over lower heat for another 5-7 minutes, then deglaze the skillet with the bourbon. Simmer until the bourbon has reduced (about 2-3 minutes), then pull off and keep warm.

8. Smash Burgers: Next, kick up the heat on the grill to high heat (around 400° F). Add another skillet or large plancha with some oil to the heat. Pull the burger balls out of the fridge and let thaw for 1 minute. Add the ground meat balls to the skillet and season with salt. As the meat sizzles, get out a small piece of parchment paper and a larger spatula/burger smasher. Place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest.

9. Horseradish Mayo: In a bowl, mix together all the ingredients for the Horseradish Mayo until fully mixed.
10. Now that everything is ready, let's start building our burger. Add the Horseradish Mayo to the base burger bun, top that with Maple Bourbon Onions then add a single or double patty burger on top. Thinly slice some of your prime rib and add that next to the burger. Finish with mayo to the top bun. Serve and enjoy!