DeVonn Makes Breakfast Smash Burgers

Oh, yeah.

[pan sizzling]

It's like talking to you.

It's like help me.

It's like, oh God help.

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So I develop this recipe inspired by

an ideal Pride brunch.

My friends and I like to come together

to eat and share a meal.

I personally love a smash burger

because the textures that you get

as you press it into the griddle

maximizes that kind of crispy, crunchy texture

and it only takes a minute to cook the burger on both sides.

You have savory, you have a little bit of sweet happening.

You also have that like really golden, runny egg

that's gonna marry all those flavors together.

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So this pickle is white onion and shallots.

I really love a pickle because it captures acidity

which I think is really important to kind of

cut through any type of fat.

I like mixing my onions

just because every onion has a different personality.

A white onion's like that dependable friend

but they don't necessarily like always take the leading role

in the ways that you think that they should.

Shallots have a bit more of like a elegant

perfumeiness to them.

You can use sherry vinegar, you can use red wine vinegar.

You can make your own vinegars.

That's not the show we're doing today though

so I'm just going to add this distilled white vinegar.

I kind of eyeball everything when I'm cooking.

The nice thing about this is like

you can set it and forget it.

I'm gonna put it to the side,

it's gonna mellow out a bit.

It's gonna start to become translucent.

So when I check back in on it, it'll be like glassy.

Like you can kind of see through it.

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This recipe for me, like most of my recipes

is actually just a template for you to do

kind of whatever you want.

Here we have ground lamb.

You can sub it out for what your favorite thing is.

I love lamb because I think it pairs really well

with the greens and the onions that we're using.

And then we have these little sausage links.

So I have a little bit of maple in it.

I'm just gonna open the casings up.

I'm going to add my toasted and ground fennel.

I think fennel with pork and lamb

is just like a really delicious classic thing.

Same thing with the cumin.

Paprika, and then of course, garlic

I'm not gonna grate it all the way,

I'm actually gonna save the little nubs

to do a little swipe of garlic on my buns.

I gotta put my salt in too.

Whenever I make a patty mix

just because not all ground meat is made equal,

what I'll do is I'll just sear a little bit off

and taste it to see if I've gotten to the flavor

that I want, so I'll take a little bit

and then I'll cook it off to see where we are with that.

That's delicious.

It's perfectly salted.

I killed it.

It's like I know how to cook or something, oh my God.

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So now that we have our patty ground meat

seasoned and ready to go,

I'm gonna put my sheet tray directly onto my scale.

They don't have to be perfect

but I want them to be as similar as possible

because you wanna make sure that you're getting the same

surface area and the same spread across each patty.

One palm is just for holding

and my hand is pretty loose.

If you want to shake your hip to the side

while you do it, just for added effect, you can.

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Now just checking to make sure

that the pilot light didn't go out.

The pan is quite hot.

I like to always back with a little bit of parchment

just that it doesn't stick to it.

There is this really handy griddle press.

Press it down

and you can see the oil is already kind of buttering out

and all over the counter.

So we're gonna do it for 30 seconds

which has already kind of passed.

So I'm just gonna season both sides.

It's gonna start to curl and then you really

just want to scrape underneath

and then I'm gonna flip it.

Get that really nice dark brown color.

Maybe I'll put the little griddle over it again.

Five, four, three, two, one.

Happy, okay so then this is our first patty.

My favorite smash tool is the press.

It also looks really cool.

It also doesn't like, it keeps your hand away from the heat

so you don't have to get all like burnt.

It's so satisfying.

It's like, if you're stressed after a long day of work

just smash a burger.

The pork, as it renders is gonna actually

just become your little reservoir of oil as you cook

and it also has all that flavor of the paprika,

the cumin, you have your fennel,

actually infused in that fat

and so that'll be a great basis to then cook our eggs in.

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It's always nice to start with room temperature eggs

so that you don't have to worry about

bringing the temperature up.

So this has been chilling, sitting out while I'm cooking.

Also a trick is if you don't want to

crack the yolks of your eggs hit it on a flat surface

instead of the rim of a bowl.

And we're gonna cook them in our patty fat.

I usually can do the one handed

but maybe let's see, oh yes [laughing]

I'm a real chef, I can do one hand.

Oh, I broke an egg though.

That'll be mine, I'll eat that one.

Crack a little bit of black pepper on each of these.

Even the sad one gets black pepper.

I don't want to overly salt anything

but I wanna make sure that when that yolk breaks open

that it does have a little bit of salt on it.

I have my patties here and so what I'm just gonna do

is I'm just gonna add it to my patty.

And so while the pan is still hot,

I'm going to grab my buns.

And you really don't want like a ton of color on this.

You just want them to have structure.

So whenever you hit this colored moment,

you know that you're good.

So that's looking kind of cute.

This is looking kind of cute.

That one just burned my finger.

She's going in a timeout.

So I have my little garlic nub.

So I'll rub it into like all those kind of

grooves and cracks and crevices.

Just to add a little bit more of that kind of like funky,

umami, if people still say that, umami flavor.

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So we have our patties, we have our eggs

we have our buns all ready to go.

So first what I'm gonna do is I'm going to make my mayo.

With the help of Kewpie mayo,

which is one of my favorite mayos

mostly because there's this really cute,

happy baby on the packaging.

All I know is that it makes me feel really good

when I use it and it tastes delicious.

And then we're gonna use our sriracha.

But if you have a favorite hot sauce

you can switch the sriracha out for something else.

And then paprika, which you may have remembered,

we used to season our patties,

'cause I could be like professional and use like a whisk

since it was so nicely placed here for me.

Ooh.

Oh my God.

That's very good.

Put it on like literally anything.

I'm just gonna add a little bit of the sauce to each.

This will help make everything stick.

When it comes to greens,

I think arugula is more akin to breakfast

but if you're like moving more into lunch vibes

you can throw in romaine or iceberg.

I actually really like to add herbs to my sandwiches too

just so I don't feel like I have like this gut busting thing

that I can't digest because I have no fiber in my life.

I'm just gonna take a handful of my pickled onion mix.

I'm just gonna add some of the salad.

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I'm so excited.

Oh, oh my God.

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Wow, first of all, my face please excuse me.

She's juicy.

She's spicy.

The patty is so thin

and the spices in the actual ground beef mixture,

sorry I'm taking with my mouth full

but I hope you understand what I'm saying,

there's like out of this world.

So I'm getting that paprika,

I'm getting that fennel.

I'm getting that garlic.

It's all kind of coming together

in this really wonderful, beautiful way.

Holy [bleep] that's so good.