'Nduja Smash Burger with 'Nduja Aioli
One of the best ways to make 'nduja is this smash burger. Seriously, it's so good.
The edges of the burger crisp and form a rich, flavorful crust as it hits the pan. Without dominating the beef, the 'nduja adds richness and spice as it melts into it. It's bold, messy, and just what a great burger should be - finished with an 'nduja aioli.
This is the kind of burger you'll want to make every single time for family night, or a good summertime grill-out.
Ingredients
For the Burgers
8 ounces ground beef (80/20 preferred)
2 ounces Porcellino ’nduja salami
kosher salt
freshly cracked black pepper
2 burger buns (brioche or potato buns work well)
2 slices American cheese or sharp cheddar
1 tablespoon butter
For the Nduja Aioli
1/2 cup mayonnaise
1 tablespoon Porcellino ’nduja salami
1 teaspoon lemon juice
pinch of salt
Optional Toppings
shredded lettuce
thinly sliced onion
pickles
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Instructions
In a small bowl, mix the mayonnaise, ’nduja, lemon juice, and a pinch of salt until smooth. Set aside.
Divide the ground beef into two loose balls. Do not overwork the meat.
Heat a cast-iron skillet or griddle over medium-high heat until very hot.
Place the beef onto the hot surface and immediately smash it down firmly using a spatula. Season with salt and pepper.
Cook for 2 to 3 minutes until the edges are deeply browned and crisp.
Flip the burgers, add the cheese, and cook for another 1 to 2 minutes until melted.
While the burgers cook, lightly butter the buns and toast them in a separate pan or on the griddle until golden.
Spread 'nduja aioli on both sides of the buns. Place the burger on the bottom bun and add any toppings if using.
Close the burger, press lightly, and serve immediately.
Chef Notes
The key to a great smash burger is heat and restraint. A very hot pan creates that gorgeous crispy crust, and leaving the burger alone while it cooks gives you the best texture.
The ’nduja should complement the beef, not overpower it. Remember that a little goes a long way.
Substitutions & Tips
If you don’t have American cheese, cheddar, fontina, or even provolone will melt well and still tastes great. Just remember that something like provolone will have more of that "smoke" flavor that can take away slightly from the 'nduja's flavor.
For a sharper aioli, add a small amount of Dijon mustard.
Serving & Storage
Serve immediately while hot - it is a burger, after all!
Pair it with fresh crispy fries, roasted potatoes, or a simple slaw to balance the richness of the aioli.
Smash burgers are best eaten fresh (leftover cooked beef isn't that great when reheated), but leftover aioli can be stored in the fridge for up to 3 days.
Published
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