Mexican Salsa
Smoked Chili Double Smash Burger

A bold fusion of Mexican flavors and smash burger perfection, featuring Wagyu beef, sharp cheddar, zesty apple cider salsa, and crispy tortilla chips.

Ingredients

• 400 g Wagyu ground beef
• 4 slices American cheddar cheese
• 2 Brioche burger buns
• 2 Dried Ancho chili pods
• 1 Smoked chili pod
• 1 Egg yolk
• 20 g Parmesan cheese
• 150 ml Neutral oil
• 2 cloves Garlic
• 1 Tomato, diced
• 0.5 Red onion, diced
• 1 tbsp Fresh cilantro
• 1 tsp Apple cider vinegar
• 1 handful Corn tortilla chips
• to taste Pickled green chili rings
• to taste Salt and pepper

Instructions

1. 1Mince the dried chilies

   

   Using a sharp knife, finely mince the dried Ancho and smoked chilies on a cutting board. Break them down into small, uniform pieces so they blend easily and release maximum flavor into the sauce later.

   Tip: Ensure your knife is very sharp, as dried chilies can have tough, leathery skins that are difficult to cut cleanly.
2. 2Combine ingredients in a blender

   

   Transfer the minced smoked chilies and fresh garlic cloves into a tall blender jug. Pour in the necessary liquid to help the blades catch the dry ingredients and process them into a completely smooth paste.

   Tip: Add the liquid gradually; you can always add more to adjust the consistency, but adding too much will make the puree too watery.
3. 3Prepare the smoked chili base

   

   In a metal mixing bowl, whisk together the egg yolk, parmesan cheese, and your prepared smoked chili mixture. Slowly drizzle in oil while whisking constantly to emulsify the ingredients into a rich, flavorful mayonnaise.

   Tip: Add the oil in a thin, steady stream to ensure the emulsion holds without breaking.
4. 4Emulsify the mayonnaise

   

   Vigorously whisk the egg yolk base while slowly drizzling in the oil from a squeeze bottle. Continue whisking continuously to force the oil and liquid to emulsify into a thick, creamy mayonnaise base.

   Tip: Pour the oil in a very thin, slow stream. If you add it too quickly, the emulsion will break and the sauce will separate.
5. 5Incorporate the chili puree

   

   Pour the blended Ancho and smoked chili puree from the jug directly into your prepared mayonnaise emulsion. Whisk thoroughly until the chili is fully incorporated and the sauce takes on a rich, vibrant color.

   Tip: Use a spatula to scrape down the sides of the blender jug to ensure you get every bit of the flavorful chili mixture.
6. 6Prepare the apple cider salsa

   

   In a clean bowl, combine the finely diced tomatoes, onions, and fresh cilantro. Add a splash of apple cider vinegar and season to taste, tossing everything together until well combined for a bright, acidic salsa.

   Tip: Let the salsa sit for a few minutes before serving to allow the flavors to meld together.
7. 7Toast the buns

   

   Place your buttered bun halves cut-side down onto a hot griddle. Toast them until they are golden brown and slightly crispy, providing a sturdy base for the burger ingredients.

   Tip: Keep a close eye on the buns as they can burn quickly on a high-heat griddle.
8. 8Smash and sear the patties

   

   Place the seasoned wagyu ground beef balls onto the hot griddle and use a heavy metal press to smash them into thin patties. Cook until a deep, caramelized crust forms on the bottom before flipping.

   Tip: Use a heavy press to ensure maximum surface contact for that signature smash-burger crust.

Storage & Assembly

Burn It Off

Frequently Asked Questions