Beef Smash Burgers with Mamiroll Cheese, Onion Rings and Ranch Sauce

A recipe by Hugo Saint-Jacques.

Difficulty Level: Easy
Total yield: 4 servings
Preparation time: 15 minutes
Cooking time: 10 minutes

Burgers:

• 500 g semi-lean ground beef
• 2 tablespoons. tablespoons (30ml) Montreal steak seasoning
• 1 c. (15ml) old-fashioned mustard
• Sufficient amount of salt and pepper
• 2 tablespoons. Mustard oil
• 2 onions, sliced

Toppings:

• 4 slices of mammyroll cheese
• 4 iceberg lettuce leaves
• 8 pieces dill pickles
• Tomatoes 4 pieces
• 4 kaiser type hamburger buns, cut in half and lightly buttered

Ranch:

• 3 tablespoons. (45ml) mayonnaise
• 2 tablespoons. (30ml) sour cream
• 1 minced garlic clove
• 1⁄4 cup (60ml) chopped dill
• 1⁄4 cup (60ml) grated Parmesan
• 1 c. (15ml) Dijon mustard
• 1⁄2 lemon (juice and zest)
• Sufficient amount of salt and pepper

Onion Rings:

• 2 yellow onions
• 1 cup (250 ml) all-purpose flour
• 1 c. (15ml) smoked paprika
• 2 beaten eggs
• 2 cups (500ml) panko breadcrumbs

Step 1 : Preheat the BBQ to high heat and place a cast iron griddle over the grill (or cast iron skillet). Preheat deep fryer to 350°F or air-fryer to 400°F for onion rings.

Step 2 : Boil 2 liters of water and mix well with salt. Then peel the onions and cut them into 2 cm thick slices. Blanch them for 45 to 60 seconds to soften them slightly. Remove from boiling water and cool.

Step 3 : Mix flour with smoked paprika and bread the onions English style (seasoned flour, eggs, breadcrumbs) and place them in a hot air fryer for 7 to 10 minutes. (If in classic frying, fry in oil for 2 minutes and then pat dry.) Then season with salt before serving.

Step 4: For the meatballs, mix the mustard, steak spices and season the meat with salt and pepper. Separate into four balls and roll out 4 squares of parchment paper 15 cm by 15 cm to press the balls.

Step 5 : Drizzle canola oil on a baking sheet and saute onions. Once lightly browned, divide them into quarters and add the meatballs to the shallots. Line the meatballs with parchment paper before crushing them with a weight. Cook for 2 minutes to sear them well, then remove the paper and flip them over to continue cooking, weighing the meatballs once more. Remove the weight and add the cheese slices to finish cooking.

Step 6 : While the meatballs are cooking, using a hand blender, puree the ranch dressing ingredients and set aside in the fridge.

Step 7 : Toast the lightly buttered buns, then start assembling the burgers with your favorite toppings and ranch sauce. Along with onion rings and extra portion of sauce.

Enjoy your food!