This Meatball Parmesan Smash Burger combines the crispy edges of a classic smash burger with the saucy, cheesy comfort of meatball Parmesan. Each beef patty is topped with marinara and melted provolone, then tucked into a toasted brioche bun with bright pesto aioli and savory Parmesan garlic butter.

Ingredients:

0.5x

1x

2x

4x

 

For the Garlic Butter

•   1/4 cup unsalted butter (melted)
•   2-3 tbsp parmesan (grated)
•   1 tbsp parsley (finely chopped)
•   1 tbsp garlic (finely minced)
•   1/2 tsp salt
•   1/4 tsp black pepper
•   1/4 tsp dried oregano

 

For the Pesto Aioli

•   1/4 cup pesto
•   2 tbsp mayonnaise

 

For the Smash Patties

•   1 lb 80/20 ground beef
•   salt (to taste)
•   black pepper (to taste)

 

For Assembly

•   6 slices provolone cheese
•   1/2 cup marinara sauce
•   3-6 brioche burger buns
•   unsalted butter (for toasting buns)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. To make the garlic butter, combine the melted UNSALTED BUTTER, grated PARMESAN, chopped PARSLEY, minced GARLIC, SALT, BLACK PEPPER, and DRIED OREGANO in a small bowl. Stir well and set aside.
2. To make the pesto aioli, mix the PESTO and MAYONNAISE until smooth. Set aside.
3. Slice the BRIOCHE BUNS and spread a little unsalted butter over the cut sides.
4. Toast the buns in a skillet or on a griddle over medium heat for 2–3 MINUTES, or until golden. Remove and set aside.
5. Divide the GROUND BEEF into six equal portions of approximately 2.7 ounces each.
6. Place each portion on a small square of parchment paper and loosely shape it into a ball without packing the meat tightly.
7. Press each portion into a thin patty and season the top with SALT and BLACK PEPPER.
8. Heat a lightly greased skillet or griddle over high heat.
9. Working in batches, place each patty parchment-side up in the hot skillet, then peel away the parchment paper.
10. Season the exposed side with additional salt and pepper, then press firmly with a burger press or the back of a heavy spatula.
11. Cook for 2–3 MINUTES, or until the bottom develops deeply browned, crispy edges.
12. Flip each patty and cook for another 2–3 MINUTES.
13. Spoon a small amount of MARINARA SAUCE directly onto each patty, then top with one slice of PROVOLONE CHEESE.
14. Cook for another 1–2 MINUTES, or until the cheese is completely melted.
15. For double burgers, stack two cooked patties together before assembling.
16. Spread the prepared PESTO AIOLI generously over each bottom bun.
17. Add one cheesy patty or a double stack to each bun.
18. Brush the top buns with the prepared GARLIC BUTTER. Add more pesto aioli if desired.
19. Place the top buns over the patties and serve immediately while hot and melty.

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