Welcome back for another tasty issue of the Blue Kitchen where we’ll be diving headfirst into the gloriously greasy world of Cheeseburgers, but not just any regular cheeseburger, today we’re focusing on the one that reigns supreme - the Smash Burger.

We're talking about a ball of ground beef getting annihilated on a hot griddle, sizzling into a crispy, juicy masterpiece that'll make your taste buds sing. Trust me, once you've smashed, you'll never go back.

Let’s dive in

• Ground beef (80/20 blend preferably)

• Salt

• Pepper

• American cheese slices (I went with White American - if you use Cheddar, that’s fine - just know you’ll be judged).

• Brioche buns - lightly buttered and toasted

• Lettuce (Shredded)

• Pickles (sliced)

• Onions (thinly sliced)

• Russet potatoes (1x per person)

Now, before we can get into these main event, we cannot neglect the sidekick in this dish - Old Bay season french fries;

Once the potatoes are de-starched and ready for their first bath in canola oil, you can lay them in for about 5-6 minutes so they begin to cook while still maintaining that light color. From there, lay them out again to dry a little while you crank that heat up on the oil, which will help them get that perfect golden crisp.

Finally, toss in a bowl with salt, pepper, and old bay for the ideal summer pairing to that burger.

When forming the patties - think of sizing them slight bigger than a golf ball in order to get them to the perfect width when smashing on the pan.

Caramelize your onions (Thinly sliced with a healthy slice or two of butter and render them down over a low heat).

TIME TO ASSEMBLEEE;

Have a suggestion for what we should cook next? Reach out to [email protected] with your recommendations with any recommendations of what you’d like to see!  

As always friends, I hope you enjoy, and if you’re still hungry - check out IG & TikTok for more.

Cheers!