Pepperoncini Pepper Smash Burgers
Crispy-edged smash burgers flavored with a combination of Au jus gravy mix, dry ranch dressing seasoning mix, and tangy and mildly spicy pepperoncini pepper juice.
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Servings14 thin burgers
Ingredients
- 2 lbs ground beef (ideally 80/20 mix)
- 1 packet au jus gravy mix (about 2 Tbsp)
- 2 Tbsp ranch dressing seasoning mix
- 2 Tbsp pepperoncini pepper juice (plus peppers for serving, if desired)
- Tallow or oil for frying
- 6 to 8 hamburger buns
- Other burger toppings (pepperoncini peppers, mayonnaise, cheese, etc.)
Instructions
- In a large bowl, combine the ground beef, packet of au jus gravy mix, ranch dressing mix, and pepperoncini pepper juice. Using a spoon or even your hands, mix until well combined.
- Divide the mixture into 12 to 14 similarly shaped beef meatballs. Do not press together too firmly since this can make it hard to "smash" the burgers.
- Heat 1/2 to 1 tablespoon of beef tallow or cooking oil of choice in a large skillet or griddle over medium to medium-low heat. Once the oil is hot, add two or three meatballs at a time, giving each one plenty of space. Allow them to sit as-is for about 30 seconds.
- Tear off a piece of parchment paper wider than your burger press. Place the paper onto one of the patties and press firmly down until the meat is nice and thin. Move the paper to the next beef patty and repeat the process.
- Allow the meat to cook until you can start to see browning on the top. Carefully flip, being sure to scrape all the brown goodness off the pan or griddle. The cooked side should be nice and crispy brown. Allow the second side to cook for a minute or two, or until done.
- Place each cooked patty on a large plate and keep warm until all of the patties are done. Repeat the process, working in batches so you don't overcrowd the skillet or griddle. Add more oil to the pan or griddle if needed before cooking more patties.
- Serve two or three burgers per bun with a big helping of mayonnaise and a few sliced pepperoncini peppers, if desired. Enjoy!
