Celebrate America’s 250th with Smash Burgers
Nothing says summer quite like firing up the grill, gathering friends and family in the backyard, and passing around burgers fresh off the cast iron. These classic smash burgers are everything you want for the Fourth of July or any warm summer evening: crispy edges, juicy beef, melted cheddar, and a tangy homemade burger sauce that keeps you coming back for another bite. Pair them with a bottle of Dutton Ranch Pinot Noir, Morelli Lane Zinfandel, or Dutton Ranch Chardonnay, and you've got an easy Sonoma-inspired meal that's every bit as memorable as the company around the table.
Serves: 8
Burger Ingredients:
2 lbs lean ground beef
1 tbsp extra virgin olive oil
1 Vidalia onion, large and thinly sliced
Sea Salt & Black Pepper
8 slices of cheddar cheese
1 head iceberg lettuce, shredded
8 Brioche hamburger buns
Optional: pickle slices
Burger Sauce
Ingredients:
¼ cup avocado oil mayonnaise
¼ cup ketchup
2 tablespoons Dijon mustard
2 tablespoons chopped dill pickles
2 tablespoons green onions
1 teaspoon red wine vinegar
½ teaspoon paprika
Salt/pepper to taste
*Depending on how much sauce you like, you might want to double this recipe. Good leftover too!
Directions:
1. Finely chop the pickles and green onions.
2. Whisk together the mayonnaise, ketchup, Dijon mustard, red wine vinegar and paprika until smooth.
3. Stir in the pickles and green onions.
4. Season with black pepper and, if needed, a pinch of salt.
5. Refrigerate for at least 30 minutes before serving.
Directions:
1. Heat a large cast-iron pan (or griddle or skillet) to medium-high. You can also put your cast-iron pan on the grill outside or use a flat grill plate.
2. Form the meat into loose balls, approximately 2 ounces each for a total of 16.
3. Add the oil and onions to the hot cast-iron pan and cook until just soft, for about two minutes. Divide the onions into sections and place a meatball on each pile, firmly smashing them straight down into thin patties with a spatula. Depending on the size of your cast-iron or grill plate, you might need to make the burger patties in rounds.
4. Season with salt and pepper and cook for two minutes. Gently scrape the patties from the skillet and flip, cooking for one more minute, or until cooked through.
5. Top half of the patties with sliced cheese and cover with a second patty. Remove from heat.
6. Spread the burger sauce on the bottom bun. Add two patties to the bun and top with shredded lettuce, optional pickle slices, then top bun with more sauce if desired. Enjoy!
Dutton-Goldfield Wine Pairings:
The rich beef, caramelized onions and tangy burger sauce make this smashburger a natural match for Dutton Ranch Pinot Noir, whose bright cherry fruit, savory spice and lively acidity complement every bite. Emerald Ridge Single Vineyard Pinot Noir also offers a more elevated, terroir-driven pairing. For a bolder expression, reach for the Morelli Lane Vineyard Zinfandel. Its juicy berry fruit, peppery spice, and plush texture are a natural match for the burger's crispy edges, melted cheese, and tangy special sauce. If you're reaching for a white, Dutton-Goldfield’s Dutton Ranch Chardonnay offers a beautifully balanced pairing, with creamy texture and vibrant citrus that stand up to the melted cheese and special sauce without overwhelming the burger.
Recipe Prepared by: Rachel Thralls, Certified Sommelier
