Rub del Norte Green-Chile Wagyu Smashburger

Name: Rub del Norte Green-Chile Wagyu Smashburger
Total time: 1 hour 5 minutes
Yield: 2 double smashburgers
Cuisine: American
Ingredients: ¼ cup mayonnaise; 2 tablespoons Simply Chimi sauce; ½ tablespoon fresh lime juice; ½ teaspoon honey; ¼ teaspoon Worcestershire sauce; Freshly ground black pepper, to taste; 1 medium yellow onion, thinly sliced; ½ tablespoon unsalted butter; ½ tablespoon neutral cooking oil; ½ teaspoon Worcestershire sauce; Kosher salt, as needed; 1 poblano or Anaheim pepper; ½ teaspoon neutral cooking oil; 12 ounces Wagyu ground beef; 1 teaspoon Rub del Norte, divided; 4 slices pepper jack cheese; 2 brioche burger buns; 1 tablespoon softened butter; ¾ cup prepared crispy onions

Sandwiches

1 hour 5 minutes

2 double smashburgers

Ingredients

For the Simply Chimi Burger Sauce

¼ cup mayonnaise
2 tablespoons Simply Chimi sauce
½ tablespoon fresh lime juice
½ teaspoon honey
¼ teaspoon Worcestershire sauce
Freshly ground black pepper, to taste

For the Caramelized Onions

1 medium yellow onion, thinly sliced
½ tablespoon unsalted butter
½ tablespoon neutral cooking oil
½ teaspoon Worcestershire sauce
Kosher salt, as needed

For the Green Chile

1 poblano or Anaheim pepper
½ teaspoon neutral cooking oil

For the Smashburgers

12 ounces Wagyu ground beef
1 teaspoon Rub del Norte, divided
4 slices pepper jack cheese
2 brioche burger buns
1 tablespoon softened butter
¾ cup prepared crispy onions

Instructions

Make the Simply Chimi Burger Sauce — Combine the sauce ingredients. Add the mayonnaise, Simply Chimi sauce, lime juice, honey, Worcestershire sauce, and black pepper to a small bowl. Stir until completely smooth and evenly combined. Cover and refrigerate the sauce while preparing the remaining components. Giving it a little time to sit allows the flavors to introduce themselves properly.
Caramelize the Onions — Heat the pan. Add the butter and oil to a skillet over medium-low heat. Once the butter has melted, add the sliced onion and a small pinch of kosher salt. Cook for 30–40 minutes, stirring every few minutes, until the onions are soft, golden brown, and deeply caramelized. Stir in the Worcestershire sauce and cook for another 1–2 minutes. Remove the onions from the heat and set them aside. Do not rush this part by blasting the heat. Burnt onions and caramelized onions are cousins, but they are not the same person.
Char the Green Chile — Coat and char the pepper. Lightly rub the poblano or Anaheim pepper with the oil. Place the pepper directly over a gas burner, under the broiler, or in a hot dry skillet. Turn it occasionally until the skin is blistered and blackened on all sides. Transfer the charred pepper to a bowl and cover it for 10 minutes. The trapped steam will loosen the skin. Rub away the loose blackened skin with your fingers or a paper towel. Remove the stem and seeds, then slice the pepper into thin strips. Do not rinse the pepper unless absolutely necessary—water washes away some of the smoky flavor you just worked for.
Prepare the Wagyu Patties — Portion the beef. Divide the Wagyu beef into four equal 3-ounce portions. Gently shape each portion into a loose ball without tightly packing the meat. Place a cast-iron skillet or flat griddle over high heat. Allow it to become very hot before adding the beef. A properly heated surface is what creates those dark, crispy smashburger edges.
Toast the buns. Spread the softened butter over the cut sides of the brioche buns. Place them butter-side down on the hot cooking surface and toast until golden brown. Remove and set aside.
Smash the patties. Place the beef balls on the hot surface, leaving enough space between them. Cover each ball with a piece of parchment paper and press down firmly with a burger press or sturdy spatula until very thin. Smash once and leave them alone. Repeatedly pressing the patties only squeezes out the juices—and Wagyu is too expensive for that kind of disrespect.
Season and cook. Sprinkle the patties evenly with the Rub del Norte. Cook without moving them for 90 seconds to 2 minutes, or until the bottoms develop a deep brown crust and the edges look crisp. Use a sharp metal spatula to scrape underneath each patty and preserve the crust. Flip the patties, immediately place one slice of pepper jack cheese on each, and cook until the cheese melts and the patties are cooked through. Stack two cheese-covered patties together for each burger. Remove them from the heat.
Assemble the Burgers. Spread the Simply Chimi burger sauce over both sides of each toasted bun. Place one double Wagyu patty stack on each bottom bun. Top each burger with the sliced green chile and a generous spoonful of caramelized onions. Finish with the prepared crispy onions for extra crunch. Add the top buns, press down just enough to hold everything together, and serve immediately.

Chef Ken's Notes & Storage

Chef Ken's Tips • Keep the beef cold until the cooking surface is ready: Cold beef holds its shape and cooks more effectively during the smash. • Handle the Wagyu as little as possible: Tightly packed beef can produce a dense burger. • A cast-iron skillet or steel griddle will give you the strongest crust. • Use parchment paper between the beef and burger press to prevent sticking. • Get the spatula firmly underneath the browned crust before flipping: That crust belongs on the burger, not left behind on the skillet. • Make the sauce, onions, and green chile before cooking the patties: Once the beef hits the griddle, everything moves quickly. • Add the crispy onions at the very end so they stay crunchy. Serving Suggestions: Rub del Norte garlic potato wedges, seasoned french fries, sweet potato fries, charred-pepper slaw, dill pickles, or a simple chopped salad. Make-Ahead Notes: Burger sauce up to 3 days ahead; caramelized onions up to 4 days ahead; green chile up to 2 days ahead. Portion the Wagyu beef shortly before cooking and keep refrigerated—do not smash until on the hot surface. Food-Safety Note: Cook ground beef to an internal temperature of 160°F, measured with a food thermometer. For thin smashburger patties, insert the thermometer into the meat from the side for a more accurate reading. Storage and Reheating: Store cooked patties, onions, peppers, sauce, and buns separately. Refrigerate cooked patties in an airtight container and use within 3–4 days. Reheat patties in a hot skillet with a small splash of water, covered briefly, to help the cheese melt without drying out the meat. Assembled burgers are best eaten immediately.

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