Steakhouse Smash Burger

By Ben · cooked up in Sprig

Ground brisket, short rib, and chuck hit a screaming hot cast iron and within seconds you get that sizzle — loud, aggressive, and deeply satisfying — as the fat renders and the crust forms hard and dark at the edges. The gruyère melts into every craggy corner, the crispy pancetta shatters, and the truffle aioli soaks gently into the toasted brioche bun. Buttermilk onion straws fried with cayenne bring crunch and a slow heat that lingers after every bite. This is a weekend project worth clearing your afternoon for — best made for a backyard crew who won't mind eating standing up.

Ingredients

• 2 pounds ground brisket
• 1 pound ground short rib
• 1 pound ground chuck
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 ounces gruyère cheese, thinly sliced
• 8 ounces pancetta, thinly sliced
• 8 brioche buns, split
• 2 tablespoons unsalted butter, softened
• 8 leaves butter lettuce
• 2 large heirloom tomatoes, sliced 1/4 inch thick

• 2 large yellow onions, very thinly sliced into rings
• 2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons garlic powder
• 1 teaspoon kosher salt, plus more for finishing
• 4 cups vegetable oil, for frying

• 1 cup mayonnaise
• 2 tablespoons white truffle oil
• 1 tablespoon Dijon mustard
• 3 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Make the truffle aioli: Whisk together the mayonnaise, truffle oil, Dijon mustard, minced garlic, lemon juice, salt, and pepper in a medium bowl until smooth and fully combined. Taste and adjust salt. Cover and refrigerate for at least 20 minutes — the flavor deepens as it sits.
2. Soak the onion straws: Place the thinly sliced onion rings in a bowl and pour the buttermilk over them. Toss to coat, then let them soak for at least 20 minutes at room temperature while you prep everything else.
3. Cook the pancetta: Lay the pancetta slices in a single layer in a cold skillet. Set over medium heat and cook, turning once, until the fat has fully rendered and the slices are golden and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the skillet for optional bun toasting.
4. Fry the onion straws: Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 375°F. In a wide shallow bowl, whisk together the flour, cornstarch, cayenne, garlic powder, and salt. Working in batches, lift the soaked onion rings from the buttermilk, letting excess drip off, then dredge them in the seasoned flour mixture and shake off the excess. Fry in the hot oil for 2 to 3 minutes, turning once, until deeply golden and crispy. Use a spider or slotted spoon to transfer to a wire rack set over a baking sheet. Immediately season with a pinch of kosher salt. Keep warm in a 225°F oven while you cook the burgers.

1. Form the beef balls: Gently combine the ground brisket, short rib, and chuck in a large bowl — handle the meat as little as possible to keep the texture loose. Divide into 8 equal portions, roughly 6 ounces each, and loosely roll into balls. Do not pack them tightly. Keep refrigerated until ready to cook.
2. Heat the skillet: Place a large cast iron skillet over high heat for at least 4 to 5 minutes until it is smoking hot. No oil is needed — the fat in the beef blend will handle it. Open a window or turn on your vent hood; this process will smoke.
3. Smash and sear: Working in batches of 2 to 3 balls at a time (do not crowd the pan), place a beef ball in the skillet and immediately press it flat with a stiff spatula or a burger press, using the heel of your hand for additional force. Press firmly to about 1/3 inch thickness. Season the top immediately with a pinch of kosher salt and black pepper. Cook undisturbed for 2 to 2 1/2 minutes until the edges are deeply browned and a dark, lacey crust has formed on the bottom.
4. Add cheese and finish: Flip the patties in one confident motion, then immediately lay 1 to 2 slices of gruyère on each patty. If needed, add a small splash of water to the pan and cover loosely with a metal bowl or lid for 30 seconds to steam-melt the cheese completely. Cook for another 1 minute for medium doneness. Transfer to a clean plate and rest for 2 minutes while you toast the buns.
5. Toast the buns: Spread softened butter on the cut sides of each brioche bun. Place them cut-side down in the same hot skillet (wiped if needed) over medium heat and toast for 1 to 2 minutes until golden and slightly caramelized.

1. Build the burger: Spread a generous spoonful of truffle aioli on both the top and bottom bun. Place a leaf of butter lettuce on the bottom bun, followed by 1 or 2 slices of heirloom tomato seasoned with a pinch of salt. Set the cheesy smash patty on top of the tomato, then layer on 2 to 3 slices of crispy pancetta. Pile a generous handful of onion straws on top of the pancetta.
2. Cap and serve: Close the burger with the top bun and press down gently. Serve immediately — onion straws lose their crunch fast. Arrange on a platter or serve individually with extra truffle aioli and any remaining onion straws on the side.

Chef's tips

Nutrition (per serving, estimated)

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