Beef Smash Burgers with Green Peppercorn Sauce
Crunchy Green Salad
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
The smash hit of the week! The key to these chomping-good burgers is to get the cooking surface well and hot before slapping those patties down, then flattening them with a spatula to ensure they truly sizzle. Our take on these fast food faves takes them higher with a rousing sauce quickly made from freshly crushed green peppercorns, Worcestershire and demi-glace, souped up with heavy cream. Stack the goods on toasted pretzel buns, and serve with a lettuce and beet salad.
We will send you:
- 250g Ground beef
- 90g Radishes (or French radishes)
- 1 Head of lettuce
- 100g Matchstick beets
- 12g Beef demi-glace
- 15ml Apple cider vinegar
- 5g Green peppercorns
- 15ml Worcestershire sauce
- 60ml Heavy cream
- 2 Pretzel buns
- 15g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Barley, Anchovies, Milk, Mustard, Soy, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Heavy pan (or a mortar and pestle)
Spatula
Olive oil
Total Fat
45 g
Saturated Fat
18 g
Sodium
1480 mg
Total Carb
64 g
Sugars
8 g
Protein
38 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to broil. Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. In a large bowl, combine the beef, up to ⅓ of the peppercorns, the spices and salt. Form into 2 patties (double for 4 portions).
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Cook the patties*, occasionally pressing down with a spatula, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan. Keep warm.
Make the salad
Meanwhile, roughly chop the lettuce. Thinly slice the radishes. In a second large bowl, combine the vinegar, ½ the Worcestershire sauce, 3 tbsp olive oil (double for 4 portions) and S&P. Add the lettuce, radishes and beets; toss well.
Toast the buns
Arrange the buns, cut-sides up, on a lined sheet pan. Drizzle with oil and season with S&P. Toast in the oven, 1 to 3 min., until golden.
Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace, remaining Worcestershire sauce, remaining peppercorns (add ½ for slightly spicy) and ½ cup water (double for 4 portions). Cook, scraping up any browned bits from the bottom of the pan, 2 to 4 min., until thickened. Add the cream and cook, stirring frequently, 1 to 2 min., until slightly reduced; season with salt.
Plate your dish
Divide the bun bottoms between your plates. Top with a patty, a spoonful of the sauce, a spoonful of the salad and a bun top. Serve the remaining salad and sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
