SMASH BURGERS

For the Potato Buns

Combine flour, potato flakes, yeast, salt, and sugar in the bowl of a stand mixer. Whisk to combine.

Add the water, milk, and eggs to the bowl. Begin mixing the dough, using a dough hook attachment, on medium-low speed.

Once the dough has come together, increase the speed to medium-high speed, begin adding the butter one tablespoon at a time. Wait until each piece of butter is incorporated before adding the next until all of the butter is added.

Continue mixing the dough for 5-6 minutes or until the dough is supple, elastic, and passes the ‘window-pane’ test.

Transfer the dough to a large greased bowl. Cover the bowl and allow the dough to proof at room temperature for 1-1.5 hours.

Once doubled in size, turn the dough out onto a well-oiled work surface. Divide the dough into 5 equal portions.

Shape each portion into a round. Transfer the dough balls onto a sheet tray lined with parchment paper. Gently flatten each round with your hand.

Cover the sheet tray loosely with a greased sheet of plastic. Once again, allow the dough to proof at room temperature for 45 minutes - 1 hour, or until puffed.

Brush the buns with the egg wash and bake at 350 °F for 15-20 minutes, or until golden brown and baked through.

For the Egg Wash

Combine all of the egg wash ingredients in a small bowl. Whisk to combine them thoroughly.

For the Smash Burgers

Combine the meats in a large bowl. Mix them together by hand until all the meat varieties are well distributed.

Form the beef blend into eight 4-oz balls.

Preheat a large cast iron skillet on the stovetop with 1 tablespoon of oil over high heat. Alternatively: Preheat the grill to 500°F with a large cast iron skillet inside. Add 1 tablespoon of oil to the preheated skillet.

Add two of the 4 ounce beef-blend balls to the skillet. Smash them with a very stiff metal spatula. The diameter of the patties should be about ½ inch wider than your bun to account for shrinkage.

Continue cooking the patties on the first side for about 1 minute to form a crust. Then, flip the burger and cook for an additional minute. Season the other side of the patty with salt and pepper. Top each burger with a slice of american cheese.

Transfer the cooked burgers to your burger bun and top with lettuce, tomato, onion, pickles, and special sauce.

For the Special Sauce

Combine all of the ingredients in a small bowl, stir to combine with a small rubber spatula.

Optionally, transfer the sauce to a squeeze bottle.

Store the sauce in the refrigerator for up to 2 weeks.