Eric Greenspan’s Duck Fat Smash Burger on Brioche, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Eric Greenspan

Duck Fat Smash Burgers on Brioche

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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 35 min
  • Yield: 4 servings
I’ve been folding duck fat into ground beef for burgers since the first burger I sold at The Foundry on Melrose in 2008, and have continued to do so at one of my first delivery-only brands, Bubu’s Birds and Burgers. The fat helps the smash burgers get perfectly crispy, and the added funk is a perfect foil to the spicy sweetness of the cherry mustard and the sharp American cheese.



Cherry Mustard:


Special equipment:
an electric griddle; a steak weight; a paint scraper
  1. For the patties: Thoroughly mix the beef with the duck fat in a bowl. Let cool. Roll into eight 2-ounce balls and keep refrigerated until ready to cook.
  2. For the cherry mustard: In a small saucepan, cover the cherries with the bourbon and vinegar and bring to a boil. Reduce to a simmer and let cook until the cherries are tender and the liquid is almost completely evaporated, 10 to 15 minutes. Add the cherry mixture to a blender with the mustard and blend until smooth. Stir in the honey and set aside.
  3. On a griddle set to 350 degrees F, place the balls of ground beef approximately 4 inches apart from each other. Using a steak weight, press the beef flat and, using a circular motion, continue to smash the patties until they are 4- to 4 1/2-inches wide and paper thin. Sprinkle with salt and pepper. Cook until cooked through on one side and the edges begin to crisp, 2 to 3 minutes. Using a paint scraper, scrape the patties off the griddle and flip. Top each patty with one slice of cheese. Once the cheese has melted, stack two patties on top of each other, making 4 stacks. Remove from the griddle.
  4. Gently toast the buns in the remaining fat on the griddle, 1 minute per side. On each of the bun bottoms, spoon 2 ounces of the cherry mustard. Top with a stack of two patties. Top the patties with 1 ounce of arugula and top with the bun tops.