Bar Nothing Ranch Skirt Smash Burgers

gluten free

©2020

Authoradmin
DifficultyIntermediate

"Fresh ground skirt is the secret to this fun and easy burger recipe"

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Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
 1 ½ lbs skirt steak
To Season Skirt Steak
 Great American Land & Cattle Seasoning
 Kosher salt
 black pepper
 garlic powder
End of Seasoning
 4 slices Provolone cheesewell chilled
 2 slices American cheesecut in half
  stick buttersoftened
 4 Hawaiian Buns
 20 slices dill pickle
 ¼ cup Bayou Sam's Burger Sauceenough to cover each bun (they’ll be some leftover)
1

Season one side of skirt with SPG, flip and season the other side with Great American. Re-chill at least 1-2 hours.

2

Make Burger Sauce, cover and chill.

3

Preheat broiler in oven.

4

4. With skirt straight from fridge, grind skirt with a medium die blade. Form 3 ounce balls and place back in fridge until ready to cook.

5

Spread softened butter on inside of each bun. (I like a very light dusting of garlic powder on top of the butter) Toast in middle of oven until toasted to liking. Don’t walk away.

6

Heat flat griddle or cast iron skillet to medium high. Add small amount of fat or oil to griddle and spread out.

7

Working in batches, place ground skirt on griddle. Let stand less than a minute, then with a press, stainless spatula or brick wrapped a few times in foil… smash down evenly to make a patty. The more jagged edges the better. Cook for a couple minutes, smashing a couple more times then flip and smash some more. Top half of patty’s with provolone, the other with the 1/2 slice of American.

8

Spread burger sauce on toasted buns, top with pickles.

9

Add the patty with the half slice, then the patty with the provolone. Place top bun on and press down hard. Eat and enjoy. (image is the way my son likes his)

Ingredients

 1 ½ lbs skirt steak
To Season Skirt Steak
 Great American Land & Cattle Seasoning
 Kosher salt
 black pepper
 garlic powder
End of Seasoning
 4 slices Provolone cheesewell chilled
 2 slices American cheesecut in half
  stick buttersoftened
 4 Hawaiian Buns
 20 slices dill pickle
 ¼ cup Bayou Sam's Burger Sauceenough to cover each bun (they’ll be some leftover)

Directions

1

Season one side of skirt with SPG, flip and season the other side with Great American. Re-chill at least 1-2 hours.

2

Make Burger Sauce, cover and chill.

3

Preheat broiler in oven.

4

4. With skirt straight from fridge, grind skirt with a medium die blade. Form 3 ounce balls and place back in fridge until ready to cook.

5

Spread softened butter on inside of each bun. (I like a very light dusting of garlic powder on top of the butter) Toast in middle of oven until toasted to liking. Don’t walk away.

6

Heat flat griddle or cast iron skillet to medium high. Add small amount of fat or oil to griddle and spread out.

7

Working in batches, place ground skirt on griddle. Let stand less than a minute, then with a press, stainless spatula or brick wrapped a few times in foil… smash down evenly to make a patty. The more jagged edges the better. Cook for a couple minutes, smashing a couple more times then flip and smash some more. Top half of patty’s with provolone, the other with the 1/2 slice of American.

8

Spread burger sauce on toasted buns, top with pickles.

9

Add the patty with the half slice, then the patty with the provolone. Place top bun on and press down hard. Eat and enjoy. (image is the way my son likes his)

Bar Nothing Ranch Skirt Smash Burgers