Rio Grande Birria Smash Burger

Directions

1. In a medium stock pot or Dutch oven, heat 2 tbsp of neutral oil. Once oil is shimmering, add garlic and sauté for 2 mins stirring occasionally to keep garlic from burning.

2. Add 2 cups of large dice white onion, poblano, and guajillo paste. Sauté for an additional 2 minutes over high heat. As vegetables become fragrant, add fresh tomatoes and continue to cook over high heat. Add 2 tbsp of Rio Grande.

3. Fold Rio Grande into the Sofrito you are making and add fire roasted tomatoes.

4. Let tomatoes sweat and start to cook down for 3-5 minutes stirring often. Add beef stock and stir to combine. Cover, reduce heat to medium low and let the "consommé" flavors build for 20 minutes stirring occasionally. Using an immersion stick blender, blend until smooth. Reduce heat to low and cook for an additional 10 minutes.

5. Turn off heat and set to the side.

6. Preheat flattop griddle to 400 degrees. In a large mixing bowl, season ground beef with 1 tbsp SPG mixing by hand. Batch the ground beef out into twelve 2.5 oz balls.

7. Apply a small amount of neutral oil to well seasoned griddle and place a pinch of julienned onions down. Place a beef ball on the julienned onions. Using a XL wide spatula or smash burger smasher, press the beef down into the onions as firmly as possible to create a thin and crispy patty.

8. Season patty with Garlic Junkie, flip when the edges become brown and crispy. Repeat with all beef balls and onions. Apply a slice of provolone or mozzarella to each patty and let them continue to cook until the cheese melts. Toast potato bun on the flattop to your liking.

9. Once bun is toasted- layer two cheesy patties on the bun (or four if you are us), repeat with remaining buns and patties. Serve up a side of the Rio Grande dipping "consommé" with each smash burger and devour.