Welcome to Quarantine Kitchen, a cooking show focused on easy recipes and tips you can execute in your home kitchen using basic ingredients and pantry staples. The show airs live on Facebook every Sunday at 1:30 p.m. Tune in by heading to the OnMilwaukee Facebook page. You can access past recipes and shows using this link.
On this week's episode, I’ll be sharing my technique and recipe for creating delicious smash burgers at home. Even better, I’ll be joined by a very special guest: Matt Mueller, my cohost on the FoodCrush Podcast. During the episode, I’ll be teaching him everything I know about smash burgers as we cook side by side in our respective home kitchens, exchanging witty remarks, friendly jabs and (hopefully) creating amazing burgers.
How will it all turn out? You’ll just have to watch and see.
Smash Burgers with whiskey onions
Makes four double smash burgers
1 pound 80/20 ground beef
1 tsp kosher salt
Black pepper to taste
1 T Worcestershire sauce
4 brioche buns
8-16 slices American cheese (or the cheese of your choosing)
2 T butter
1 large onion, sliced
2 ounces whiskey
- First, prepare your whiskey onions. To do so, heat a large, heavy skillet over medium-high heat and add the butter.
- When the butter is melted, add the sliced onions and a pinch of salt.
- Stir to coat onions with butter and allow to cook, stirring occasionally, until they are nicely browned.
- Add whiskey to onions and stir to incorporate. Simmer until the alcohol has dissipated and there is very little moisture left in the pan. Set aside.
- To prepare your buns, spread a thin, even layer of butter on both cut sides of each bun. Heat a large, heavy flat skillet or cast-iron skillet over medium-high until very hot. Place buns on top of skillet, toasting the cut side until nicely browned. Depending on the size of your skillet and the number of burgers you are making, do this in batches. Remove buns and set aside for later.
- Now prepare your burger meat. Gently break up the meat with your fingers, sprinkle in Worchestershire sauce, salt and pepper and gently mix to combine. Then divide the meat into 8 equal portions.
- Melt 1 T butter onto the same skillet you used to toast the buns, allowing it to melt and spread across the surface.
- Place portions of meat onto the hot buttered skillet (working in batches if needed) and smash them until flat and about 4 or so inches across. Don’t worry about maintaining a perfectly round shape; those ragged edges will actually work in your favor.
- Cook the burgers, undisturbed, until the outer edges are brown. This should take about 2 minutes.
- Flip each patty, place one or two slices of cheese on top and cook for about 1 minute more until cheese begins to droop.
- Place two burger patties on each bun, top with whiskey onions (and your choice of additional toppings) and serve.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.