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Smashed burger with provolone, chimichurri mayonnaise, tomato pepper relish, baby spinach on a toasted Kaiser roll.
Yield: 4 Servings
Roasted Tomato & Pepper Relish (makes 1 1/3 cups)
1 red bell or poblano peppers
1 1/2 cups grape tomatoes
5 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
1 teaspoon very finely chopped garlic
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar
1/8 teaspoon chipotle powder
Smash Provolone Cheeseburger Patties
1 1/3 pounds 80/20 ground beef
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 (1/2-ounce) slices provolone cheese
Chimichurri Mayo (makes 1 cup)
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 teaspoon very finely chopped garlic
1/2 teaspoon ground cumin
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 cup mayonnaise
Tomato-Pepper Relish Smashburger
4 toasted Kaiser rolls
4 Smash Provolone Cheeseburger Patties
1/4 cup Chimichurri Mayo
1/2 cup Roasted Tomato & Pepper Relish
4 cups baby spinach
Eggs, Gluten, Milk, Mustard, Soy, Sulphites, Wheat
Nutritional InformationTo Prepare Roasted Tomato & Pepper Relish:
Preheat the oven to 450 degrees Fahrenheit. Toss the peppers and tomatoes with 2 Tablespoons of olive oil and 1/4 teaspoon of salt and pepper. Place it on a baking sheet. Roast for 15 minutes or until the tomatoes are slightly browned and the pepper skins are charred. Remove the baking sheet from the oven and place the pepper in a bowl. Tightly cover the bowl and let the peppers sit for 5 to 6 minutes to steam. Carefully remove the skin, seeds, and stem from the peppers and allow the peppers and tomatoes to cool. Finely chop the peppers and tomatoes. Transfer the chopped peppers, tomatoes, and oil from roasting to a small bowl. Add the remaining ingredients, 1/4 teaspoon salt and pepper, and 3 Tablespoons of olive oil to the pepper mixture until well combined. Cover and refrigerate until ready to use.
To Prepare Smash Provolone Cheeseburger Patties:
Preheat a griddle to 350 degrees or a skillet over medium heat. Divide the beef into four equal balls. Place the burger balls on the heated griddle or skillet and smash them with a spatula until they are no more than 1/2 inch thick. Season each patty with salt and pepper. Cook for 4 to 5 minutes on each side, flipping once, until cooked. Note: Burgers should reach a minimum internal temperature of 158 degrees Fahrenheit when cooked. Place 2 cheese slices on each burger and let them melt. Keep warm until ready to use.
To Prepare Chimichurri Mayo:
Combine all ingredients except for the mayonnaise in a food processor and blend until smooth. Transfer the puree to a bowl and mix with the mayonnaise until well combined. Cover and keep refrigerated until ready to use.
To Assemble Tomato-Pepper Relish Smashburger:
Spread 1 1/2 teaspoons of chimichurri mayo on the roll’s heel and crown. Place a cheeseburger patty on the heel of each roll. Place the following ingredients in order on top of the burger:
– 2 tablespoons tomato pepper relish
– 1 cup baby spinach.
Close the sandwich and enjoy it immediately!
Chef Tips:
– Chimichurri mayo is delicious with any grilled protein or in a grain salad! It will keep covered in the refrigerator for up to 2 days.
