Meatball Smash Burger
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (120g / 95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Meatball Smash Burger:
· 2 lbs Ground Beef
· 1 Egg
· ¼ Cup Milk
· ¼ Cup Breadcrumbs
· 3-4 tbs Dano’s Cheesoning
· 1 tbs Red Pepper
· 1 Packet Lipton Onion Soup Mix
· Mozzarella or Provolone Cheese
Tomato Sauce:
· 1 Can Crushed San Marzano Tomatoes
· 4 tbs Extra Virgin Olive Oil
· 1 Can Tomato Paste
· 2 tbs Red Pepper
· 4 Garlic Clove (Diced)
· ½ Vidalia Onion (Diced)
· ¼ Cup White Wine
· Fresh Basil & Oregano
· 3 tbs Dano’s Cheesoning
· Salt & Pepper to taste
Whipped Calabrian Chili Ricotta:
· 3 tbsp Calabrian Chilis
· 1-2 Cups Ricotta
· 1 tbs Dano’s Cheesoning
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Tomato Sauce:
1. In a saucepan, heat up the extra virgin olive oil on medium low. Once heated, sweat out the diced garlic and onions with a few pinches of salt. Cook for around 5-8 minutes while constantly stirring. (It’s extremely important to not let the garlic burn)
2. Once the garlic and veggies have cooked, pour in the entire can of tomato paste. Constantly stir until it has been fully incorporated
3. Pour over the wine to deglaze the tomato paste mixture to create a thick tomato sauce
4. Once the sauce has been deglazed, pour in the full can of crush tomatoes along with the fresh herbs, red pepper, Dano’s Cheesoning as well as salt and pepper to taste. (Be sure to under salt as it will reduce and become more concentrated)
5. Place on the lid and cook on the lowest setting for 30 minutes or up to 5 hours
Meatballs:
1. In a large bowl, combine the milk, breadcrumbs, Dano’s Cheesoing, egg, Lipton soup mix, cheese and other seasoning along with the ground beef (Mix thoroughly to fully incorporate every ingredient)
2. Form into large ball roughly the size of your palm, in a ripping hot skillet, drop one ball and using a flat and greased surface press down onto the ball creating a Smash Burger. Cook until browned and crispy, flip and place on a slice of Mozzarella or Provolone. Repeat with each meat ball. Set on a baking sheet and into the oven until your construct the sandwich
Whipped Calabrian Chili Ricotta:
1. Place all the ingredients into a food processor and blend together until the chili has fully incorporated into the ricotta
Meatball Smash Burger:
1. To construct the sandwich, place down your freshly baked bottom bun, followed by a spoonful of the spicy and savory whipped ricotta, a double stacked meatball smash burger patty, a hearty spoonful of the homemade red sauce and finally the top bun slathered with more of the whipped ricotta. Enjoy!
