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Restaurants›Kickback Jack's Durham›A-1 Smash Burger Recipe

A-1 Smash Burger Recipe

Name: Kickback Jack's Durhams A-1 SMASH BURGER Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground chuck (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs vegetable oil (for griddle); 2 slices pepper jack cheese slices; 0.5 each yellow onion; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.5 cups cold beer (lager or pale ale); 2 tbs ice water; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups vegetable oil (for frying); 2 each burger buns (potato or brioche), split; 2 tbs mayonnaise; 2 tbs A-1 steak sauce; 0.5 cups shredded iceberg lettuce; 2 slices tomato, sliced; 2 cups russet potatoes, peeled and cut into fries; 2 cups cold water (for soaking); 4 cups vegetable oil (for frying); 1 tsp kosher salt (for seasoning)

Inspired by Kickback Jack's Durham

Time1h 15m

Serves2

Two smashed patties with pepper jack cheese, beer-battered onion rings, shredded lettuce, tomato, mayonnaise and A-1 sauce. Served with our fresh hand-cut fries.

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Ingredients

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Smash Patties & Seasoning

1 lb ground chuck (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs vegetable oil (for griddle)

Cheese

2 slices pepper jack cheese slices

Onion Rings (beer-battered)

1/2 each yellow onion

3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1/2 cups cold beer (lager or pale ale)

2 tbs ice water

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 cups vegetable oil (for frying)

Bun & Toppings

2 each burger buns (potato or brioche), split

2 tbs Mayonnaise

2 tbs A-1 steak sauce

1/2 cups shredded iceberg lettuce

2 slices tomato, sliced

Fries

2 cups russet potatoes, peeled and cut into fries

2 cups cold water (for soaking)

4 cups vegetable oil (for frying)

1 tsp kosher salt (for seasoning)

Method

Fries

Cut potatoes into 1/4"–1/2" fries and place in a bowl of cold water. Soak 20–30 minutes to remove surface starch.

Drain and pat fries very dry with kitchen towels. Heat 2 cups oil in a deep pot or fryer to 325°F (165°C).

Blanch fries in batches for 3–4 minutes until just tender and pale. Remove and drain on paper towels. Let cool while preparing other components.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with 1 tsp kosher salt. Keep warm.

Onion Rings (beer-battered)

Slice onion into 1/2" rings and separate into individual rings. Pat dry.

In a bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper.

Add 1/2 cup cold beer and 2 tbsp ice water to dry mix and whisk until a smooth, slightly thick batter forms. Keep batter cold (set over an ice bath if desired).

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Dredge onion rings lightly in a little extra flour (reserve), then dip into beer batter, letting excess drip off.

Fry rings in batches 2–3 minutes until golden and crisp. Drain on paper towels and keep warm on a rack in a low oven.

Smash Patties & Assembly

Divide 1 lb ground chuck into four 4-oz loosely packed balls (for two burgers use two balls per burger). Do not overwork meat; keep cold.

Preheat a large cast-iron griddle or skillet over medium-high heat. Add 2 tbsp vegetable oil and spread to coat.

Place two meat balls on the hot griddle leaving room between them. Using a sturdy spatula or burger press, smash each ball flat into a thin patty (about 1/4" thick). Season immediately with 1/2 tsp kosher salt and 1/4 tsp black pepper across the patties. Repeat for remaining two balls.

Cook patties without moving for 2–3 minutes until edges brown and juices rise to the surface. Flip patties and immediately top each with a slice of pepper jack cheese. Cook 30–60 seconds more until cheese melts and patties are cooked through (medium).

While patties finish, toast buns cut-side down on the griddle until golden, about 30–45 seconds.

Mix mayonnaise and A-1 sauce together in a small bowl. Spread about 1 tbsp of the A-1 mayo on each bottom bun.

Assemble the burger: place one cheesy patty on each bottom bun, then pile on a small handful (about 3–4) beer-battered onion rings per burger, add shredded lettuce (about 1/4 cup per burger), and top with 1 slice tomato. Place second cheesy patty on top (for the 'two smashed patties' stack), spread remaining A-1 mayo on the top bun and close the burger.

Serve each burger with a generous portion of the hand-cut fries on the side.