I’ve been folding duck fat into ground beef for burgers since the first burger I sold at The Foundry on Melrose in 2008, and have continued to do so at one of my first delivery-only brands, Bubu’s Birds and Burgers. The fat helps the smash burgers get perfectly crispy, and the added funk is a perfect foil to the spicy sweetness of the cherry mustard and the sharp American cheese.
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef (80/20 blend)
- 1 cup melted duck fat
- 1 cup dried tart cherries
- 1/2 cup bourbon
- 1/4 cup balsamic vinegar
- 1 cup Dijon mustard
- 2 tablespoons honey
- Kosher salt and freshly cracked black pepper
- 8 slices sharp American cheese
- 4 brioche hamburger buns
- 4 ounces baby arugula
Instructions
- For the patties: Thoroughly mix the beef with the duck fat in a bowl. Let cool. Roll into eight 2-ounce balls and keep refrigerated until ready to cook.
- For the cherry mustard: In a small saucepan, cover the cherries with the bourbon and vinegar and bring to a boil. Reduce to a simmer and let cook until the cherries are tender and the liquid is almost completely evaporated, 10 to 15 minutes. Add the cherry mixture to a blender with the mustard and blend until smooth. Stir in the honey and set aside.
- On a griddle set to 350 degrees F, place the balls of ground beef approximately 4 inches apart from each other. Using a steak weight, press the beef flat and, using a circular motion, continue to smash the patties until they are 4- to 4 1/2-inches wide and paper thin. Sprinkle with salt and pepper. Cook until cooked through on one side and the edges begin to crisp, 2 to 3 minutes. Using a paint scraper, scrape the patties off the griddle and flip. Top each patty with one slice of cheese. Once the cheese has melted, stack two patties on top of each other, making 4 stacks. Remove from the griddle.
- Gently toast the buns in the remaining fat on the griddle, 1 minute per side. On each of the bun bottoms, spoon 2 ounces of the cherry mustard. Top with a stack of two patties. Top the patties with 1 ounce of arugula and top with the bun tops.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1185 |
| Total Fat | 88 g |
| Saturated Fat | 33 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 19 g |
| Protein | 36 g |
| Cholesterol | 159 mg |
| Sodium | 1396 mg |
Reviews
The mustard is to die for i used combo waygu and bison my go to combo
I always add either duck fat melted into my meat if out I use bacon grease.
I love duck fat so I try not to be without.
I always add either duck fat melted into my meat if out I use bacon grease.
I love duck fat so I try not to be without.
You will never make your burgers any other way after this. It is rich so I make mi e slider size
DELIC!!!!!