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Homemade Smash

Smash Burgers And Comeback Sauce From Steve Hutchinson

Former Tennessee Titans player, Steve Hutchinson, is not only a football legend but he can add "grill master" to his long resume of achievements. Steve has TEN grills at his Belle Meade home, and he loves to cook for his family. Lucky Landyn! With his latest grill, a OFYR Grill by Weston Table, Steve teaches us how to make one of his specialties.

 

INGREDIENTS

BURGER

  • Makes eight 4-ounce patties
  • 1 pound Hanger steak (cubed)
  • 1 pound New York strip (cubed)
  • Kosher salt
  • Ground black pepper

SAUCE

  • 1 cup mayo
  • 2 1/2 tablespoons ketchup
  • 1 1/2 tablespoons hot honey
  • 1 tablespoon hot sauce
  • 2 teaspoon Cajun seasoning
  • 1 1/2 teaspoons Worcestershire sauce
  • Mix all ingredients and place in fridge until ready to use.

INSTRUCTIONS

  1. Using food processor or food grinder, grind the cubed meat into a coarse grind.
  2. Using your hands, form 4-ounce meatballs and place on a tray.
  3. Heat griddle top to medium high, and place meat on griddle spaced out about 6 inches apart.
  4. Using wide, rigid spatula, smash burger down flat (roughly 1/4-inch thick) and sprinkle a pinch of salt and pepper on top of each patty. Cook for 2-3 minutes, or until the edges start to brown and crisp.
  5. Flip burgers over and repeat salt and pepper.
  6. Cook an additional 2 minutes or until burger is thoroughly.
  7. Remove and place on bun.

DOUBLE FRIED FRENCH FRIES

Ingredients

  • Russet potatoes (figure 1 medium per person)
  • Pinch of sea salt
  • Oil for frying
  • Grated parmesan (optional topping)
  • 1/4 cup chopped parsley

Instructions

  1. Hand-cut or use French fry cutter to cut raw potatoes into uniform size. Put into a bowl and cover with water and place in fridge overnight to soak.
  2. Strain the fries from the water and place on a baking sheet lined with paper towels and place back in fridge to dry out until ready to cook.
  3. Setup your deep fryer with preferred oil (I use peanut oil) and heat to 300 degrees.
  4. Working in batches as to not overcrowd the fryer and drop the temperature by too much, fry the potatoes for 5-6 minutes.
  5. Once all the fries have been initially cooked, raise temperature of oil to 375 degrees.
  6. Place fries back into oil and cook for 6 minutes or until preferred doneness.
  7. Drain and dump into large mixing bowl and sprinkle on sea salt and toss to coat.
  8. Sprinkle with parsley and serve

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