Smash Burger Dips
Smash Burger Dips takes everything you love about a classic smash burger and turns it into a shared, dunkable experience. Crispy-edged beef, melted cheese, and toasted ciabatta come together with rich au jus for a meal that’s simple, bold, and built for gathering.
Equipment
- Griddle or large flat-top pan
- Saucepan
- Burger press or spatula
- Knife
- Cutting Board
- parchment paper
Ingredients
- 1 large ciabatta loaf
- 2 tbsp butter
- 2 pounds ground beef divided into 8 portions and rolled into balls
- 2 onions thinly sliced, divided
- 8 slices Colby Jack cheese
- Salt
- Pepper
Au jus
- 36 ounces beef bone broth or beef stock
- 1/2 onion remaining sliced onion
- 3 garlic cloves
- 4 sprigs fresh thyme
- 1 tablespoon reduced-sodium beef bouillon paste
- Salt
- Pepper
Instructions
- Slice the ciabatta loaf in half lengthwise. Butter the interior and toast on a hot griddle until golden brown on the inside only. Set aside.
- In a saucepan, combine the beef broth, remaining onion, garlic cloves, thyme, and bouillon paste. Bring to a gentle simmer over medium-low heat and let cook while preparing the burgers. Season with salt and pepper to taste.
- Heat a griddle over medium-high heat. Place burger balls onto the hot surface. Top each with parchment paper and smash thin using a burger press or spatula.
- Season each patty with salt and pepper. Top with sliced onions.
- Cook until deeply caramelized, then flip to caramelize the onions.
- Add a slice of cheese to each patty during the last minute of cooking.
- Layer all patties onto the toasted ciabatta bottom. Place the top half of the bread over the burgers.
- Slice into 4 or 8 portions. Serve with small cups of hot au jus for dipping.
- Serve immediately with vegetables, salad, or home fries.