Garlic Pepper Lavender Smash Burgers with Herbes de Provence Sauce
Crispy, lacy edges, juicy middles and a two-minute herb sauce that makes a backyard cookout feel a little bit fancy. A hot griddle on the grill does all the work.
Crispy, lacy edges, juicy middles and a two-minute herb sauce that makes a backyard cookout feel a little bit fancy. A hot griddle on the grill does all the work.
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Why this pairing works
Smashing thin patties onto a screaming-hot surface builds a deep brown crust fast. Garlic Pepper seasons that crust, and herbes de Provence in the sauce adds a savory, piney finish that plays well with beef.
Serves 4 Prep 15 min Cook 10 min
Ingredients
- 1 1/2 lb ground beef (80/20), cold, divided into 8 loose balls
- Lavender Salt Grinder, to taste
- Lavender Garlic Pepper Grinder, to taste
- 4 slices American or cheddar cheese
- 1/2 cup mayonnaise, for the sauce
- 1 Tbsp Dijon mustard, for the sauce
- 1/2 tsp Herbes de Provence with Lavender, crushed between your fingers
- 1 tsp lemon juice, for the sauce
- 4 burger buns, toasted
- Lettuce, tomato and pickles, for topping
Directions
- Stir the mayonnaise, Dijon, herbes de Provence and lemon juice together. Chill while you cook so the herbs can soften.
- Heat a cast iron griddle or skillet on the grill (or stovetop) over high heat until very hot, about 5 minutes.
- Set 2 or 3 beef balls on the griddle and smash each one flat with a sturdy spatula in the first 30 seconds. Season the tops with Lavender Salt and Garlic Pepper.
- Cook until the edges are deeply browned, about 2 minutes. Scrape under each patty, flip, add cheese to half of them and cook 1 minute more, until they reach 160°F.
- Stack 2 patties per bun with a spoonful of sauce and your favorite toppings.
Make it your own
- Swap the beef for ground turkey and cook to 165°F.
- Brush the toasted buns with a little melted butter and a pinch of herbes de Provence.
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