VEGAS HAS A NEW BURGER PROBLEM (IT'S OURS)

Ingredients

• 1.25 lb Ground Beef (80/20) (Divided into four 5‑oz balls, chilled before cooking)
• 1 tsp Kosher Salt (Season both sides of the patty)
• 1 tsp Coarse Black Pepper (Freshly cracked for texture)
• 4 pieces Martin's Potato Rolls (Soft, slightly sweet bun; toast before assembling)
• 4 slices American Cheese (Melted on the patty just before finishing)
• 1/4 cup Mayonnaise (Base for chipotle aioli)
• 1 tsp Chipotle Peppers in Adobo (Finely minced for aioli)
• 2 tsp Lime Juice (1 tsp for aioli, 1 tsp for guacamole)
• 1 tsp Honey (Adds shine to carnitas glaze)
• 2 tbsp Carnitas Cooking Liquid (Reserved from pre‑cooked carnitas; if unavailable, use low‑sodium chicken broth)
• 1/4 tsp Ground Cinnamon (Adds warmth to the glaze)
• 1 clove Garlic (Minced for glaze)
• 1 large Avocado (For guacamole, ripe but firm)
• 1 medium Yellow Onion (Thinly sliced for crispy onions)
• 2 tbsp All‑Purpose Flour (Light coating for crispy onions)
• 2 cup Vegetable Oil (For shallow frying onions; can reuse for multiple batches)
• 1 tbsp Unsalted Butter (Butter the buns before toasting)

Instructions

1. Make Chipotle Aioli

   In a mixing bowl combine mayonnaise, minced chipotle pepper, 1 tsp lime juice, and a pinch of salt. Whisk until smooth.

   Time: PT5M

2. Prepare Guacamole

   Halve the avocado, remove the pit, scoop the flesh into a bowl, add 1 tsp lime juice, a pinch of salt, and mash to desired consistency.

   Time: PT5M

3. Fry Crispy Onions

   Thinly slice the onion, toss with flour to coat lightly, then shallow‑fry in hot vegetable oil (350°F) until golden and crisp. Transfer to paper towels to drain.

   Time: PT12M

   Temperature: 350°F

4. Prepare Carnitas Glaze

   In a small saucepan combine carnitas cooking liquid, 1 tbsp lime juice, ground cinnamon, minced garlic, 1/4 tsp black pepper, and honey. Simmer over medium heat until slightly thickened, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium

5. Form and Chill Beef Patties

   Divide the ground beef into four equal portions (5 oz each). Gently shape each into a loose ball, do not over‑work. Place on a plate, cover, and refrigerate for 5‑8 minutes to firm.

   Time: PT8M

6. Sear and Smash First Side

   Heat the cast‑iron skillet over high heat until smoking hot. Add a thin drizzle of oil, place a beef ball in the pan, and immediately press down with a sturdy spatula until the patty is about 1/4‑inch thick. Sprinkle with salt and coarse black pepper. Cook without moving for 2‑3 minutes until a deep brown crust forms.

   Time: PT4M

   Temperature: High

7. Flip, Glaze, and Melt Cheese

   Flip the patty, brush the cooked side generously with the carnitas glaze, then place a slice of cheese on top. Cook for another 1‑2 minutes until the cheese melts and the glaze caramelizes.

   Time: PT3M

   Temperature: Medium‑High

8. Rest the Patty

   Transfer the cooked patty to a rack and let rest for 1 minute to allow excess fat to drip off.

   Time: PT1M

9. Toast the Buns

   Spread butter on the cut sides of each roll. In the same skillet (or a separate pan) toast the buns butter‑side down until golden, about 1‑2 minutes.

   Time: PT2M

   Temperature: Medium

10. Assemble the Naughty Sammy Burger

    Spread a generous layer of chipotle aioli on the bottom bun, place the rested patty, top with a dollop of guacamole, sprinkle crispy onions, and cap with the top bun.

    Time: PT3M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

5 g