UMAMI SMASH BURGER
1 lb. Ground beef, dry aged
1/4 cup Robert Rothschild Farm Organic Sriracha Teriyaki Sauce
4 Pretzel hamburger buns - toasted
1/4 cup Mayonnaise
1 Tbsp. Hot pepper sauce (suggested: Korean gochujang)
2 Tbsp. Ketchup
2 Tbsp. Avocado oil
1/4 cup Parmigiano-Reggiano cheese
1/2 tsp. Garlic powder
Salt and pepper to taste
Place a large stainless steel (not non-stick) pan over high heat. Mix the ground beef with the Sriracha Teriyaki Sauce. Form the mixture into (4) 4 oz. balls. Season the outside with salt, pepper and garlic powder.
Spread the mayonnaise on the buns and set aside. Mix the ketchup with the hot pepper sauce and set aside.
Place 1 tablespoon of avocado oil in the pan. Place two of the balls of meat in the pan. Immediately press down as hard as you can with a large flat metal spatula, hold each for about 30 seconds. Flip the burgers over and top each with 1 tablespoon of the cheese. Let cook for another 30 seconds. Repeat this process with the other two balls of meat and the rest of the cheese.
Place the cooked burgers on the buns. Top each with the ketchup mix and then drizzle with more Sriracha Teriyaki Sauce.