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Wagyu Smash Burger

SMASH Burgers! BACKYARD STYLE!!! Wagyu patties courtesy of Bucker Creek Ranch on toasted brioche buns, bourbon and bacon jam with roasted garlic aioli…. Man, this thing don't miss!!!
  • 2 lbs. ground meat of choice
  • Brioche buns
  • 1 head garlic
  • 1 cup mayo
  • 1 tbsp creole mustard
  • 1 tsp hot sauce
  • 2 large onions halved and sliced thin
  • 1/2 lb. bacon cubes
  • 1 cup brown sugar
  • Butter
  • 3/4 cup bourbon
  • American cheese (I used white American)
  1. Start by roasted garlic. I cut the tip off of the head and coated with olive oil. Wrapped in foil and placed on a 300-degree grill for an hour.
  2. Make aioli by mashing cooked garlic and blending with mayo, hot sauce, mustard and seasoning with salt and pepper.
  3. Make bacon 🥓 jam by cooking bacon cubes until really crispy. Remove from pan leaving bacon fat. Add in sliced onions and cook until soft. Add in brown sugar and let crystalize. Add in bourbon and reduce until thick and sticky. Add cooked bacon back in.
  4. Preheat griddle on high.
  5. Form ground meat into 4 oz balls. Place small amount of butter on griddle and add small-diced onions if desired. Place meat on grill and smash as thin as possible. Flip when crispy and top with cheese.
  6. Toast buns in burger fat.
  7. Assemble with sauce on both sides. Dress with bib lettuce, tomato and onion jam.
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