The secret to Joe Bastianich's gourmet burger is the mayo, towering at a generous 7cm and generously filled to become an icon of the Big Apple. Here's how to make it at home.
Cover photo by Federico Lomartire
JOE BASTIANICH'S SMASHBURGER
In colloquial American slang, smash can also mean something that achieves great success, or "hits." This is the case with Joe Bastianich's burger, literally flattened on the hot plate, following the technique of the so-called "smashed burgers." The idea is not to press the meat beforehand, to avoid the leakage of juices and the resulting cardboard-like texture. This way, you can also achieve a wider and more fragrant crust, but only by pressing once at the beginning. The cold temperature of the meat also ensures that the fats melt optimally for the outcome, once on the griddle.
Immortalized in the film "The Menu," directed by Mark Mylod, the smashburger would have remained unknown to Italians if Bastianich hadn't decided to spread it both in Udine and at the Mercato Centrale kiosk, near Termini station, debunking the stereotype of naive American cuisine.
In this instance, the gesture truly matters, alongside the quality of the ingredients and the adherence to proper temperatures.
JOE BASTIANICH'S SMASHBURGER
Ingredients for 4 burgers
- 4 hamburger patties
- 2 hamburger buns
- 2 tablespoons of sunflower oil
- 1 tablespoon of butter
- Fine salt and freshly ground pepper
For the topping
- 4 slices of American cheese
- 4 thin slices of red onion
- 4 lettuce leaves
- Mayonnaise
Method
Arrange the patties on a tray and leave them in the freezer for 15 minutes.
Meanwhile, heat a cast-iron or thick-bottomed steel plate. Toast the halved buns in butter, with the crumb on the bottom, for 2 minutes, until golden brown. Set aside.
Remove the meat and increase the flame under the plate. Grease it with oil until almost smoking. Cook the burgers by pressing them with a heavy, flat spatula or meat pounder until their thickness is halved. Cooking time is 1.5-2 minutes per side. Flip with the spatula, add salt and pepper to the cooked side, then place the cheese slice on top.
Transfer the burgers onto half of the bun, garnish with lettuce and grilled onion, then add mayonnaise to taste. Cover with the remaining bun and serve immediately.
