Chef Daniel’s perfect Charolais double patty smash burger
Chef Daniel Cox has prepared the perfect Charolais double smashed burger with tart cherry and bacon jam served with rosemary salted oven-roasted jojos and garlic aioli dipping sauce.
2 pounds of Charolais ground beef: roll the burger into 4 or 6 ounce balls.
Garlic Aioli Sauce
2 egss
1 cup oil
3 gloves garlic
1 lemon- juiced
1/2 tsp salt
1 Tbls dijon mustard
In a food processor, add yolks, garlic, dijon, salt, and lemon. Start the machine and after 30 seconds slowly start drizzling in oil. If the aioli gets too thick add 1 tablespoon of water at a time and continue the process until all oil is used.
Rosemary Salt
1 cup of kosher salt
2 Tbls black pepper
2 Tbls very finely chopped fresh rosemary
1 tsp garlic powder
1/2 tsp smoked paprika
Mix together in a bowl. Store in a dry container and use on beef and potatoes.
Tart Cherry and Bacon Jam
1lb bacon
1 yellow onion
5 cloves garlic
1 teaspoon red pepper flakes
1⁄2 cup brown sugar
1 jar (8oz) tart cherry juice concentrated
1⁄2 cup water
1 cup dried tart cherries, unsweetened
1 sprig rosemary
5 bay leaves
Chop bacon and cook in a pan until crispy. Remove bacon and the fat. In 2 tablespoons of bacon fat, saute chopped onion, garlic and pepper flakes for about 5 minutes. Deglaze the pan with cherry juice and water. Add remaining ingredients and bring the bacon back into the pan. Simmer covered on low for 2 hours. Most liquid will be gone.
Remove bay leaves and rosemary. Fully cool.
Oven baked Jojos
2lbs Yukon gold potatoes
Cold water to cover
2 tablespoons salt
2 tablespoons olive oil
3 tablespoons rosemary salt (see recipe)
Garlic aioli for dipping (see recipe)
Cut potatoes into wedges (4-6 pieces per potato, depending on size). Put in pot with cold water and salt, Over high heat, bring water to a boil and simmer on medium for 5-8 minutes or until potatoes are 75% cooked. Test with toothpick for doneness. Immediately strain and cool at room temperature in an even layer on a sheet tray. Let cool for 30 minutes. This will help dry the outside of each potato so that it browns in the oven. Meanwhile, preset over to 450 degrees with an empty sheet tray inside over to preheat as well. When ready, oil and season potatoes with rosemary salt and pour onto hot preheated sheet tray. You should hear the sizzle of the hot tray. This will help with getting color in your jojos. Cook for 7 minutes, flip with a spatula and cook for an additional 4 minutes. Serve with garlic aioli.
All ovens are different. Cook until the desired color is achieved.
Cook the smash burger
sliced onion
cheese of your choice
little bit of dijon mustard
toasted bun of your choice
Place the round burger balls on a hot cast iron griddle. Season w/ the rosemary salt you made earlier. Take a spatula or a press and smash the burger into the hot cast iron griddle. Before you flip the burger, squeeze a little dijon mustard on the patty, top with sliced onions. Flip the burger and give a little press. Place your cheese choice on the flipped burger. Cook until done.
Assemble the perfect Charolais smash burger
Spread some aioli sauce on the bun, add 2 patties, and add the tart cherry bacon jam to set the whole burger into perfection. Enjoy with the oven roasted jojos dipped in the aioli sauce.
Cheers and Thank you to Chef Daniel Cox for this amazing recipe.