Smashburger Tacos

 

Ingredients

For the spread:

• ⅓ cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 2 tablespoons minced red onion
• 1 tablespoon white vinegar
• ½ teaspoon granulated sugar

For assembly and serving:

• 8 small flour tortillas
• ¾ pound ground beef 80/20
• 1 tablespoon yellow mustard
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 8 slices American cheese, unwrapped
• 1 medium yellow onion, diced
• Sliced dill pickles, for serving
• 1 small Campari tomato, thinly sliced
• 1 romaine heart, finely shredded

Instructions

For the spread:

• In a small bowl whisk together the mayonnaise, ketchup, pickle relish, red onion, white vinegar and sugar.
• Cover and refrigerate until ready to use. The spread can be made up to 1 week in advance.

For assembly and serving:

• Press 1.2 oz (32g) of the ground beef onto each flour tortilla. Make sure the meat is spread thinly and evenly across the tortilla right to the edges. Spread about ½ teaspoon (3g) of yellow mustard evenly over each pressed patty. Season with salt and pepper.
  • Heat a large cast iron pan over high heat. Once the pan is hot, work in batches to cook the tacos depending on the size of the skillet. Add the tortilla patties, patty-side down onto the hot pan and use a metal spatula or heavy item to smash the tortilla flat onto the pan.
  • Cook for 1 minute then use the metal spatula to scrape the patty and flip the tortilla to warm it for just a few seconds.
  • Remove to a platter and immediately top with a slice of cheese. Repeat with the remaining meat and tortillas.
  • Return the pan to heat, add the diced onion to the pan and sauté in the rendered beef fat until the onions are soft and start to brown, stirring occasionally, about 8 minutes.
  • Top the burgers with a spoonful of the spread, grilled onions, pickles, a slice of tomato and the shredded lettuce. Serve hot.

Lemon Raspberry Cupcakes

 

Ingredients

For the lemon cupcakes:

• 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 grams) unsalted butter , softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 3 tablespoons (45 ml) fresh lemon juice
• 2 tablespoons lemon zest (about 2 medium lemons)
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 grams) sour cream

For the raspberry buttercream:

• 1 cup (230 grams) unsalted butter , softened
• 3 and 1/2 cups (420 grams) powdered sugar
• 1 tablespoon (15 ml) heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup raspberry preserves (or jam)
• tiny pinch of salt

Instructions

To make the lemon cupcakes:

• Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
• In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
• Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.

To make the raspberry buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
• Frost the cooled cupcakes as desired.