Meatball Smash Burger (Meatball Sub in Burger Form)

Ingredients

• 415 g Bread flour (All‑purpose bread flour)
• 75 g Potato flour (Not potato starch; gives soft interior)
• 10 g Kosher salt
• 20 g Granulated sugar
• 2.25 tsp Instant yeast (One 7 g packet)
• 200 ml Water (Room temperature)
• 100 g Whole milk (Heat to steaming (≈105‑110°F))
• 85 g Unsalted butter (Room‑temperature, cut into small pieces)
• 1 large Egg (for egg wash) (Beaten with a splash of water and pinch of salt)
• 1 tbsp Sesame seeds (For topping buns)
• 794 g San Marzano whole peeled tomatoes (28 oz can, lightly pureed)
• 2 tbsp Extra‑virgin olive oil
• 1 medium Onion (Finely minced for sauce; another large onion shredded for meatball mixture)
• 6 large Garlic cloves (3 for sauce, 2 for meatball sauté, 1 for mayo)
• 1 tsp Crushed red pepper flakes
• 60 g Tomato paste (¼ cup)
• 2 tsp Anchovy paste
• 1 stem Fresh basil (Add to sauce, remove before serving)
• 1 small piece Parmesan rind (Adds umami to sauce)
• 1 tsp Dried oregano
• 14 g Butter (for finishing sauce) (1 tbsp, melted into sauce at end)
• 1 tbsp Lemon juice (Freshly squeezed)
• 0.75 tsp Dijon mustard
• 5 whole Calabrian chilies (Fresh or jarred, seeded if less heat desired)
• 240 ml Vegetable oil (Neutral oil for mayo emulsion)
• 0.75 tsp Salt (for mayo)
• 227 g Ground beef (80 % lean)
• 227 g Ground pork
• 227 g Ground lamb (Adds flavor)
• 50 g Breadcrumbs (Plain, fine)
• 1 large Egg (for meatball binding)
• 42 g Parmesan cheese (Finely grated)
• 1 tsp Kosher salt (for meatballs)
• 1 tsp Freshly ground black pepper
• 0.25 tsp Crushed red pepper (for meatballs) (Pinch)
• 1 tsp Dried oregano (for meatballs)
• 0.5 tsp Dried parsley
• 0.5 tsp Dried basil
• 2 slices Mozzarella cheese (Full‑fat, melts well)
• 2 slices Provolone cheese
• 2 tbsp Pesto (optional) (Store‑bought or homemade)

Instructions

1. Soften Butter

   Cut the 85 g unsalted butter into small pieces and let it sit at room temperature until soft (about 45 minutes).

   Time: PT45M

2. Combine Dry Ingredients

   In a large bowl whisk together 415 g bread flour, 75 g potato flour, 10 g kosher salt, 20 g sugar, and 2¼ tsp instant yeast until homogeneous.

   Time: PT5M

3. Heat Milk

   Heat 100 g whole milk in a saucepan until steaming (≈105‑110°F), then combine with 200 ml water.

   Time: PT2M

   Temperature: 105‑110°F

4. Form Shaggy Dough

   Pour the milk‑water mixture into the dry‑ingredient well, add one cracked egg, and stir until a shaggy dough forms.

   Time: PT5M

5. Incorporate Butter

   Add the softened butter pieces one at a time, mixing thoroughly after each addition until fully emulsified. The dough will become sticky and high‑hydration.

   Time: PT15M

6. Window‑Pane Test

   Pull a small piece of dough and stretch it thin; if you can see light through without tearing, the gluten is developed.

   Time: PT2M

7. Bulk Ferment

   Cover the bowl with lightly buttered plastic wrap and let the dough rise in a warm spot (≈85‑90°F) for 60 minutes, until increased by about 50‑75 %.

   Time: PT1H

   Temperature: 85‑90°F

8. Prepare Tomato Sauce – Sauté Aromatics

   Heat 2 tbsp olive oil in a high‑walled sauté pan. Add the minced onion and sweat 3‑5 minutes until translucent. Add 3 crushed garlic cloves, 1 tsp red‑pepper flakes, ¼ cup tomato paste, and 2 tsp anchovy paste; sauté another 30 seconds.

   Time: PT5M

9. Simmer Sauce

   Add the lightly pureed San Marzano tomatoes, a fresh basil stem, a Parmesan rind, and 1 tsp dried oregano. Reduce heat to low and simmer uncovered for 60‑90 minutes, stirring occasionally, until thickened.

   Time: PT1H

10. Finish Sauce with Butter

    Turn off the heat, stir in 1 tbsp butter until melted, then keep the sauce warm (or refrigerate for later).

    Time: PT2M

11. Shape Buns

    Turn the bulk‑fermented dough onto a lightly floured surface, divide into 10 equal pieces (≈90 g each), shape into smooth rounds, and place on a parchment‑lined baking sheet.

    Time: PT5M

12. Second Proof

    Cover the shaped buns loosely with butter‑lubricated plastic wrap and let rise another 60 minutes, until nearly doubled.

    Time: PT1H

    Temperature: 85‑90°F

13. Egg Wash & Sesame Seeds

    Whisk 1 egg with a splash of water and a pinch of salt. Brush each bun lightly, then sprinkle sesame seeds on top.

    Time: PT5M

14. Bake Buns

    Bake in a preheated 350°F oven for 18‑22 minutes, until golden brown and the internal temperature reaches 195°F.

    Time: PT20M

    Temperature: 350°F

15. Cool Buns

    Transfer baked buns to a cooling rack and let cool completely (about 15 minutes) before slicing.

    Time: PT15M

16. Sauté Onion & Garlic for Meatball Mix

    Shred a large onion and mince 2 garlic cloves. Sauté in a skillet with a little oil over medium heat until the mixture is dry, golden, and aromatic (≈7 minutes).

    Time: PT7M

17. Cool Onion‑Garlic Mixture

    Spread the sautéed mixture on a plate and let cool completely (≈5 minutes).

    Time: PT5M

18. Prepare Meatball Binder

    In a large bowl combine ½ cup breadcrumbs, 1 beaten egg, 42 g grated Parmesan, 1 tsp kosher salt, 1 tsp black pepper, a pinch of red‑pepper flakes, 1 tsp dried oregano, ½ tsp dried parsley, and ½ tsp dried basil. Mix until a dry panade forms.

    Time: PT10M

19. Combine Meat and Panade

    Add the cooled onion‑garlic mixture to the panade, then add the 227 g each of ground beef, pork, and lamb (total 680 g). Gently fold until just combined; avoid over‑working.

    Time: PT5M

20. Form & Smash Meatballs

    Divide the meat mixture into 4‑oz (≈115 g) balls. Heat a cast‑iron skillet over high heat. Place a ball on the skillet, let it sear 30 seconds, then press down with a sturdy spatula or burger press until ~½‑inch thick. Cook 3‑4 minutes per side until a deep crust forms and the interior reaches 160°F.

    Time: PT10M

21. Make Calabrian Chili Mayonnaise

    In a tall, narrow container combine 1 egg, 1 tbsp lemon juice, 1 minced garlic clove, ¾ tsp Dijon mustard, 5 chopped Calabrian chilies, and ¾ tsp salt. With the blender running, slowly stream in 1 cup vegetable oil until a thick emulsion forms. Adjust seasoning if needed.

    Time: PT10M

22. Assemble Sandwiches

    Slice each cooled bun horizontally. Spread a generous layer of Calabrian mayo on both halves. On the bottom bun, spoon a tablespoon of tomato sauce, place a smashed meatball, top with a slice of mozzarella and provolone, then a drizzle of extra sauce. Add a small dollop of pesto if desired, close with the top bun, and press lightly.

    Time: PT5M

Nutrition Facts

Calories

1100

Protein

45 g

Carbohydrates

80 g

Fat

55 g

Fiber

5 g