Smash beef burger with mamerole cheese, onion rings and ranch sauce

Recipe from Hugo Saint-Jacques.

Difficulty level: easy
Total yield: 4 stakes
Preparation time: 15 minutes
Cooking time: 10 minutes

Burger:

• 500 grams of lean ground beef
• 2 tbsp. 1 tablespoon (30 ml) Montreal steak seasoning
• 1 c. (15 ml) old mustard
• Sufficient amount of salt and pepper
• 2 tbsp. canola oil
• 2 shallots, minced

Lids:

• 4 slices of mamerol cheese
• 4 leaves of iceberg lettuce
• 8 slices of dill pickle
• 4 tomato slices
• 4 hamburger buns, cut in half and lightly buttered

farm:

• 3 tbsp. (45 ml) mayonnaise
• 2 tbsp. (30 ml) sour cream
• 1 minced garlic clove
• 1/4 cup (60 ml) chopped dill
• 1/4 cup (60 ml) grated Parmesan cheese
• 1 c. (15 ml) Dijon mustard
• 1⁄2 lemon (juice and zest)
• Sufficient amount of salt and pepper

onion rings:

• 2 yellow onions
• 1 cup (250 ml) all-purpose flour
• 1 c. (15 ml) smoked paprika
• 2 scrambled eggs
• 2 cups (500 ml) rusk rusks

level 1 : Heat the grill to high and place a cast-iron griddle on top of the grill (or a cast-iron skillet). Also heat a deep fryer to 350°F or an air fryer to 400°F for the onion rings.

The second step Boil 2 liters of water and season well with salt. Then peel the onion and cut it into slices 2 cm thick. Boil them for 45 to 60 seconds to soften them up a bit. Remove from boiling water and leave to cool.

Step 3 : Mix the flour with the smoked paprika and bake the onions the English way (seasoned flour, eggs, bread crumbs) and put them in the hot air fryer for 7 to 10 minutes. (If you’re into classic stir-fry, fry them for 2 minutes in oil and let them dry afterward.) Then season it with salt before serving.

The fourth step: For the meatballs, combine the meat with mustard, steak seasoning and season with salt and pepper. Divide into four balls, then cut 4 squares of parchment paper 15cm x 15cm to press into balls.

Fifth step : Drizzle canola oil on the griddle and sauté the shallots. Once they are lightly browned, separate them into four parts and add the meatballs to the shallots. Lay parchment paper over the meatballs before grinding them by weight. Allow to cook for 2 minutes to brown thoroughly, then remove the paper and flip to continue cooking, weighing the meatballs again. Lift the weight and add the cheese slices to finish cooking.

Step 6 : While the meatballs are cooking, using a blender, chop the ranch dressing ingredients and set them aside in the fridge.

Step 7 : Toast the buns with butter lightly and then start assembling the burgers with your favorite toppings and a generous dollop of ranch dressing. Onion rings and an extra section of chutney accompany it.

Good appetite !