Steakhouse Smash Burger

Pulling from a variety of the blends in the American inspired blends, and all an homage to my Tennessee roots, the combo of Tennessee Smoke, Maple Bourbon, and Nashville Hot Chicken bring a pow to this recipe!

Secret  Ingredients

Dish Info

Ingredients

17

servings

6

4:30

Hours

Ingredients

1-2

1

Short Rib

American Cheese

Burger Buns

Prime Rib

Tennessee Smoke Seasoning

Sweet Onions

Canola Oil

Bourbon or Whiskey

Brown Sugar

Butter

Maple Bourbon

Mayo

Prepared Horseradish

Dijon Mustard

Hot Sauce

Nashville Hot Seasoning

6-8

1.5

1.5

1

1

2

lb

lbs

slices

bone

1

6-8

2

2

2

2

¼

1

1

tbsp

oz

tbsp

Chuck Roast

tbsp

tbsp

tbsp

tbsp

tsp

tsp

tsp

cup

Prep Ahead

Pre-Preparation

If you would like to grind your own beef, see the full recipe for tips. Begin by lathering your prime rib with oil and seasoning with Tennessee Smoke seasoning. Preheat a smoker for indirect cooking at 275F. Add the prime rib to the smoker to cook until it reaches 120F (around 2.5-3 hrs). Once done, let rest for 30-45 minutes. This can also be done with leftover prime rib!

Step 1

Smoke the Prime Rib

While the prime rib rests, preheat your fire to a medium high temperature (around 350-375F). Add a small cast iron skillet over the fire about 2 minutes before cooking.

Step 2

Make the Onions

To the skillet, melt the butter then add the thinly sliced onions and let cook for 10 minutes. Once the onions have begun to brown, add the brown sugar and maple bourbon seasoning. Let caramelize over lower heat for another 5-7 minutes, then deglaze the skillet with the bourbon. Simmer until the bourbon has reduced (about 2-3 minutes), then pull off and keep warm.

Step 3

Make the Burgers

Next, kick up the heat on the grill to high heat (around 400F). Add another skillet or large plancha with some oil to the heat. Pull the burger balls out of the fridge and let thaw for 1 minute. Add the ground meat balls to the skillet and season with salt. As the meat sizzles, get out a small piece of parchment paper and a larger spatula/burger smasher. Place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest.

Step 4

Serve

Whisk the ingredients for the horseradish mayo.  Assemble the burgers with mayo on buns, onions, burger patties, and slices of prime tib. Add more mayo and top with the burger bun.  Serve & enjoy!

Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.

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