Smoked Chili Double Smash Burger
Salsa

A bold fusion of smoky, spicy, and fresh. This double smash burger features premium Wagyu beef topped with a signature smoked chili mayo and vibrant salsa.

Ingredients

• 400 g Australian Stone Axe Wagyu beef
• 4 slices American cheese
• 2 Brioche buns
• 2 tbsp Unsalted butter
• 2 Ancho chili pods
• 2 Mexican smoked chili peppers
• 2 Egg yolks
• 200 ml Neutral oil
• 2 Tomatoes
• 0.5 White onion
• 1/4 cup Fresh cilantro
• 1/2 cup Tortilla chips
• to taste Pickled jalapeños

Instructions

1. 1Prepare the chili peppers

   

   Begin by taking the dried Ancho chili pods and Mexican smoked chili peppers. Place them on a white cutting board and carefully slice them into smaller pieces to prepare them for the sauce base.

   Tip: Handle the peppers carefully and avoid touching your eyes after cutting.
2. 2Blend the chili base

   

   Place the sliced chili pieces into a tall blending container. Add the liquid and egg yolk, then use an immersion blender to process the mixture until it reaches a smooth, consistent texture for the sauce base.

   Tip: Ensure the container is deep enough to avoid splashing while blending.
3. 3Emulsify the mayonnaise

   

   In a clean metal bowl, whisk the egg yolks vigorously. While whisking constantly, slowly drizzle in the oil to create a stable, creamy emulsion for your mayonnaise base.

   Tip: Adding the oil slowly is crucial to prevent the emulsion from breaking.
4. 4Finish the smoked chili mayo

   

   Take the prepared blended chili mixture and pour it into the bowl with the emulsified mayonnaise. Whisk the two components together until they are fully incorporated into a uniform, savory smoked chili mayo.

   Tip: Fold gently to maintain the airy consistency of the mayonnaise.
5. 5Prepare the fresh salsa

   

   In a mixing bowl, combine diced tomatoes, onions, and fresh cilantro. Add your preferred seasoning and stir everything together until well mixed to create a vibrant, fresh Mexican-style salsa.

   Tip: Prepare the salsa shortly before serving to keep the vegetables crisp and fresh.
6. 6Toast the brioche buns

   

   Apply a layer of butter to the cut side of your brioche bun halves. Place them face-down onto a hot flat-top griddle and toast until they become golden brown and crisp.

   Tip: Watch closely to ensure the buns toast evenly without burning.
7. 7Smash the Wagyu beef patties

   

   Place the premium Australian Stone Axe Wagyu beef balls onto the preheated griddle. Use a heavy metal press to firmly smash each ball into a flat patty, ensuring a wide surface area for optimal searing. Sear until a deep crust forms before adding the cheese.

   Tip: Apply firm, even pressure to ensure a consistent thickness across the patty for even cooking.

Storage Instructions

Burn It Off

Frequently Asked Questions