Rachael Ray’s “Burger Bash Smash"

Recipes & Cooking

RECIPE:

4 brioche rolls, split

3-4 tablespoons salted butter, softened

2 pounds ground beef sirloin (80/20)

Salt and pepper (or RR burger seasoning)

2-3 small white or yellow onions, about 2 cups, thinly sliced

16 slices yellow American (orange) cheese

Cooking spray

RR’s pickle chips (or good quality store-bought such as Grillo’s) (recipe below)

Serve with a table passed tray of:

Baked bacon (Please get good quality such as Oscars) (Bake bacon at 400F to crisp.)

Sliced large tomatoes

Leaf lettuce

Place a large cast iron skillet over medium-low heat. Spread the rolls with the softened salted

butter and toast in the pan. Remove and set aside. (you may toast in a toaster oven as well)

Place another large cast iron pan over medium high heat.

While the pan is heating, season the meat with salt and pepper and score it to form 8 equal size

portions. Roll each portion into balls. Place individual balls of meat into the hot pan, top with a

small handful of sliced onions and smash down with a large spatula. Cook for about 3 minutes,

flip, add 2 slices of cheese per patty, and cover with foil to melt, about 1-2 minutes. Turn the

heat off.

To assemble, stack 2 patties in the pan, set some sliced pickles on the bun bottoms and place a

stacked smash burger followed by the bun tops. Serve with the tray of passed accompaniments.

Serves 4

Fries and Fall Flavored Ranch Dressing

Bake fries to package directions.

Ranch Dressing:

1 ½ cups sour cream

¼ cup Dijon mustard

1 Tablespoon hot sauce, such as Frank’s RedHot

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon smoked sweet paprika

¼ cup packed finely chopped dill, chives, parsley

1-2 Tablespoons apple cider vinegar

Salt and pepper, to taste

Add everything to a medium size serving bowl, mix and set aside. Serve with fries and burgers.

Rachael Ray’s Pickle Chips

1 cup white wine vinegar

2 tablespoons coarse salt

2 teaspoons sugar

1 bay leaf

4 cloves garlic, sliced

A small handful of fresh dill

2 teaspoons mustard seeds

1 teaspoon coriander seeds

6 kirby cucumbers, sliced, about 1/3-inch thick

In a small saucepan, bring 1¼ cups water along with the vinegar, salt, sugar, and bay leaf to a

boil.

While that’s heating, layer the garlic slices, fresh dill, mustard seeds, coriander seeds, and

cucumber slices into a wide glass jar.

Once the liquid boils and the salt and sugar dissolve, pour the hot liquid over the cucumbers in

the jar making sure they are submerged. Let come to room temperature.

Cover and refrigerate at least overnight. They’ll hold in the fridge for at least 2 weeks.

Rachael Ray’s “Burger Bash Smash"

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