Dry-Aged Smashburgers with Shallot Dijonnaise & Crispy Edges

Ingredients

• 1 lb dry-aged ground beef (80/20 or higher fat is best)

• 2 potato buns

• 4 slices American or sharp cheddar cheese

• 1 small shallot, thinly sliced

• 1 tbsp white vinegar or lemon juice

• Kosher salt & cracked black pepper

• Neutral oil or beef tallow, for cooking

For the Dijonnaise:

• 2 tbsp mayo

• 1 tbsp Dijon mustard

• 1 tsp lemon juice or white wine vinegar

• Pinch of black pepper

Instructions

1. Make the Shallot Dijonnaise:
In a small bowl, whisk together mayo, Dijon, lemon juice, and pepper. Toss shallot slices in a splash of vinegar with a pinch of salt and let sit for 10 minutes (they’ll mellow and lightly pickle).

2. Portion the patties:
Divide beef into 4 loose 4 oz balls. Don’t overwork them—looser packs = better crusts.

3. Toast the buns:
Butter and toast the buns in a skillet or on the plancha until golden. Set aside.

4. Smash the burgers:
Heat a cast iron skillet or griddle over high heat until nearly smoking. Add a bit of oil or tallow.
Place beef balls in the pan and smash hard using a stiff spatula or grill press. Press for a full 10 seconds for max surface contact.
Season with salt and pepper. Let cook undisturbed 2–3 minutes for crispy edges.

5. Flip, cheese, stack:
Flip patties once crusted. Add cheese. Cook another minute, then stack two patties per burger.

6. Build it:
Spread shallot Dijonnaise on both sides of toasted buns. Top with double-stacked patties and pickled shallots.

Optional Add-ons

• Sliced pickles for acidity

• Arugula for peppery bite

• Fried shallots for extra crunch