June 23, 2020

Smashed burgers remind me of my childhood. My Mom and Grandma would take me to the local Woolworth’s for a special treat. They said I would say with the cutest, emphatic lisp "I want a hamburger on a plate in a restaurant." Sometimes we’d sit right at the counter and I would be able to watch the cooks work their magic, making plate after plate of burgers and fries, steam wafting in the air, mingling with delicious aromas, making my mouth water with anticipation...
Sure, I love a big, fat, fancy burger covered in toppings as much as the next person. But, there’s just something so simply satisfying about cooking a burger on a flat top in it’s own juices. It’s not gourmet per se, it’s just homey. Nostalgic. And sometimes, that’s exactly what I crave. 
Our original recipe  adds a healthy twist to this diner classic by using ground turkey meat and  kicking up the flavorful spice with the addition of The Original seasoning, caramelized shallots and chopped Calipeños™. It’s an easy recipe to make anytime. So teach the kids because knowing how to make a truly great burger is a valuable life skill.

Makes 4-6 Burgers


For the Burgers

1 pound Ground Turkey
¼ Cup Shallot, minced and caramelized
¼ Cup Sleepers Calipeños, chopped
¼ Cup Panko Breadcrumbs
1 Tablespoon Sleepers The Original seasoning
1 Teaspoon Worcestershire Sauce
4 Tablespoons Unsalted Butter, melted
4 Slices of Melting Cheese, or your favorite
4 Rolls or Bread of your choice, Buttered & Grilled ready for the finished burger.

Toppings--Remember this burger is packed with flavor and all about the crispy meat so keep the toppings simple. We suggest a little shredded lettuce and a sliced pickle.

For the Special Sauce

¼ Cup Mayonnaise
1 ½ Teaspoon Brown Mustard
1 ½ Tablespoon Ketchup
1 Teaspoon Sleepers Pure Paleo
1 Teaspoon Worcestershire Sauce
Dash of Sriracha Sauce--or your favorite hot sauce

Whisk together all ingredients for the sauce and set aside. 



In a large bowl, blend the ground turkey together with panko, cooled shallots, Calipeños, seasonings and melted butter together gently with your hands, being careful not to overwork the meat. Once all ingredients are well incorporated, form the meat mixture into loose balls approximately 2-3” in diameter. Set aside for 15-30 minutes to allow the flavors to meld.

When ready to cook, heat a large cast iron skillet or flat top griddle over high heat until SUPER HOT. Test heat with a few water droplets. If it immediately sizzles and evaporates, it’s ready for the meat. Gently press a meat ball on the skillet or flat top and allow to sear for 1 minutes, then flip the ball and smash it down with a stiff metal spatula, use a second spatula to add more pressure if necessary. The smashed burger patties should be slightly wider than the bun or bread. Let them cook for about 3 minutes, or until you can see the edges start to turn brown and the juices bubble. Then, carefully scrape patties up from the pan and flip, making sure to get all of the browned flavorful bits and immediately layer with the cheese slice. When the cheese is fully melted, about 2-3 more minutes, they are ready to eat. Place on the prepared bun or bread and add your favorite toppings and serve with fries or chips and a cool "Shandylicious Beergarita."


These burgers cook very fast and are best right off the grill hot and crispy so make sure you have the bun ready to serve. I like to lightly butter and grill King's Hawaiian buns. Their slightly sweet taste and soft texture with a crunch from the grilling make them a perfect accent to the smashed burgers. 

 Join Christina as she makes these delicious Smash Burgers Live on Facebook

©2020 Sleepers Gourmet



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