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Meatball Smash Burger (Meatball Sub in Burger Form)
A twist on the classic meatball sub: homemade potato‑flour hybrid buns, rich San Marzano tomato sauce, spicy Calabrian chili mayo, and thin‑smashed meatball patties made from a beef‑pork‑lamb blend. The sandwich is handheld, cheesy, and packed with Italian‑American flavor.
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Cost Breakdown
Critical Success Points
- • Incorporating butter into the high‑hydration dough without over‑mixing.
- • Performing the window‑pane test to ensure proper gluten development.
- • Maintaining a low, steady simmer for the tomato sauce to develop flavor.
- • Creating a stable emulsion for the Calabrian chili mayo.
- • Smashing the meatballs quickly on high heat to achieve a crisp crust.
Safety Warnings
- • Handle raw meat with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Hot oil and skillet can cause burns; use mitts and keep a lid nearby.
- • Raw egg in mayonnaise poses a salmonella risk; use pasteurized eggs if concerned.
- • Steam from heating milk can cause scalds; stir carefully.
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