Summer BBQ Series: Smash Burgers w/ Grilled Veggies

From the Summer, Club Argaux Test Kitchen: Smash Burgers with Grilled Summer Vegetables Pair with the 2019 San Se Thompson Vineyard Syrah from our Club Argaux Summer delivery!

Ingredients:

Burger Sauce (makes ~3/4 cup)

• ½ cup of mayonnaise
• 2 tablespoons of French Dressing
• 4 teaspoons sweet pickle relish
• 1 tablespoon of finely minced white onion
• 1 teaspoon of apple cider vinegar
• 1 teaspoon of granulated sugar
• 2 pinches of salt

Combine all ingredients into a small bowl and mix well. Once everything is well mixed, cover the container and refrigerate for several hours or overnight (ideally). This allows the flavors to blend together. Stirring the sauce as it chills helps this process. 

Smash Burgers:

• Ground beef (20% fat and 80% lean beef)
• American cheese
• Sliced pickles “burger chips” (thinner the better)
• Yellow mustard
• Burger buns S
• alt Pepper

STEP 1 Mold ground beef into meatballs and sprinkle with salt and pepper. Preheat a cooking griddle, skillet, or pan to high heat (~400-450 degrees). Once heated, place the meat balls onto the cooking surface and use a burger press or metal spatula to smash the meat balls into a burger patty shape. Note: you can use parchment paper to minimize the meat sticking to the burger press or spatula when you press.

STEP 2 After burgers are smashed, drizzle yellow mustard over the patty. Depending on the patty’s thickness, cook for 1-2 minutes before flipping and adding a slice of American cheese. Continue cooking for another 1-2 minutes or until the cheese melts and remove.

STEP 3 While the burgers are cooking, place the burger buns onto the cooking service to lightly toast. For added flavor, you can lightly spread mayo or butter on the buns before placing on the cooking surface. Toast the buns until golden brown and remove. STEP 4 Garnish the toasted buns with the burger sauce, mustard, ketchup, pickles, baby lettuce, or any other accouterments you desire and enjoy!

Grilled Summer Vegetables: We suggest using any summer seasonal veggies that you love! We went for Vidalia Onions, Summer Squash, Zucchini, Cauliflower, and Lemons for our grill. Other great grilling veggies that are active to the summer season: Peaches, Corn, Sugar Snap Peas, Asparagus, Carrots, Tomatillos, Eggplants, Broccolini. Serve alongside a Chimichurri sauce, and Voila! Simple Chimichurri Recipe: 1/2 cup extra-virgin olive oil 3 tablespoons red wine vinegar Juice from half a lemon 4 garlic cloves (minced) Parsley (mainly), fresh Oregano, Cilantro, Mint… play around with a mix of fresh herbs you have (chopped) Sea salt, pepper, red pepper flakes Muddle or throw all the ingredients in a food processor and adjust quantities based on taste. Drizzle over your choice of freshly grilled vegetables. Enjoy!