Smash Burgers with Beer-Battered Mozzarella

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You can't go wrong with smash burgers, but Smash Burgers with Beer-Battered Mozzarella takes this classic to another level.

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The secret to incredibly crispy batter is carbonation. Beer adds a delicious depth to the batter, but you can really use any carbonated beverage of your preference.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Grill press

• Wok 

• Skillet or Deep pan

• Wire rack

• Mixing Bowl

• Brioche buns

• Ground beef (80/20)

• White onion

• Beer-battered mozzarella 

• American Cheese

• Dill pickles

• Iceberg lettuce

• Spread 

• Garlic salt

• Black pepper

• Ketchup

• Yellow mustard

• Mayo

• Dill relish

• Low-moisture mozzarella

• Beer or carbonated water

• All-purpose flour

• Cornstarch

• Garlic powder

• Smoked paprika

• Cayenne

• Salt

• Italian seasoned Panko

• Canola or vegetable oil

• Optional – fresh parsley and flaked sea salt

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DIRECTIONS

STEP 1: BATTER

• In a bowl, mix beer (or carbonated water), flour, cornstarch, black pepper, garlic powder, smoked paprika, cayenne, and salt. Mix.

STEP 2: HEAT OIL

• In a wok or deep pan, heat oil to 375°F.

STEP 3: SLICE

• Slice mozzarella into pieces about 1/8 to 1/4 inch thick.

STEP 4: COAT

• Add the panko to a plate.

• Coat the mozzarella in the batter and then the panko.

• Press the panko into the batter and ensure complete coverage.

STEP 5: FRY

• Carefully add the coated mozzarella to the heated oil (be careful not to splash hot oil on yourself).

• Remove from oil when golden brown.

STEP 6: COOL

• Place the beer-battered mozzarella on a wire rack to cool.

• Season with flaked sea salt and chopped parsley.

STEP 7: BURGERS

• Preheat griddle to medium heat

• Divide the ground beef into 8, 2 oz pieces.

• Gently roll the ground beef into balls.

STEP 8: BUNS

• Add a little mayo to each bun and toast them on the griddle.

STEP 9: GRILL

• Add a little cooking oil to the griddle, then add the sliced onions

• Press the beef firmly into the onions using the Grill press until a thin patty is formed. Leave the Grill press on each patty to ensure a good sear.

• Then season each pattie with garlic salt and black pepper.

• Flip the burger and top with American cheese.

STEP 10: BUILD

• Add the spread to the bun, then the lettuce, dill pickles, two beef patties, the beer-battered mozzarella, and a little extra sauce to the other bun.

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INGREDIENTS

Makes 4 servings

BURGERS

• 4 brioche buns

• 1 lb ground beef (80/20)

• 1 white onion, sliced thin

• Beer-battered mozzarella

• 8 slices American Cheese

• Dill pickles, sliced

• 1/4 head iceberg lettuce

• Spread

• Garlic salt and pepper to taste

SPREAD

• ¼ C ketchup

• 2 TBSP mustard

• ½ C mayo

• 2 TBSP dill relish

BEER-BATTERED MOZZARELLA

• 10 oz Low-moisture mozzarella, sliced

• 12 oz beer or carbonated water

• 2 C all-purpose flour

• 2 TBSP cornstarch

• 1 tsp black pepper

• 2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp cayenne

• 1 tsp salt

• 1.5 C Italian seasoned Panko

• 1.5 qt canola or vegetable oil

• Optional – top with chopped fresh parsley and flaked sea salt

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