Nordic Smokehouse Smashburger
An elevated Nordic-inspired smash burger that combines rich beef, smoky flavors, aged Havarti cheese, pickled cucumbers and shallots, a creamy dill-mustard aioli, and a touch of sweetness from the lingonberry-bourbon sauce. Topping it with a sprinkle of fried onions really gives it that Danish kick, and don't forget to pair with your favorite Danish beer! The secret to making a perfect burger starts with fire. Jealous Devil Charcoal delivers the high, consistent heat that creates that crave-worthy caramelized crust while letting the quality of the beef to shine. No fillers. No off flavors. Just pure charcoal performance! This recipe is everything I love about Nordic cooking – simple ingredients, bold flavors, and a little touch of elegance wrapped in an unforgettable burger.
Ingredients
Beef Blend
- 2 lbs 80/20 ground check
- 1 tsp kosher salt
- 1 tsp freshly creaked black pepper
Lingonberry-Bourbon Sauce
- ½ cup lingonberry preserves
- 2 tbsp bourbon
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
Pickled Cucumber & Shallots
- 1 English cucumber, thinly sliced
- 1 shallot, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 tsp dill seed
- 1 tbsp fresh dill, chopped
Dill-Mustard Aioli
- ½ cup mayonnaise
- 1 tbsp whole-grain mustard
- 1 tsp Dijon mustard
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon juice
Instructions
Prepare Ingredients
- Divide beef into 8 loosely packed 4-ounce balls.
- Combine lingonberry preserves, bourbon, Dijon mustard and apple cider vinegar in a small saucepan and simmer for 3-4 minutes until glossy. Set aside.
- For the pickled cucumbers and shallots, bring vinegar, water, sugar, dill seed, and salt to a simmer. Pour over cucumber and shallots. Cool completely, add fresh dill, stir to mix, and refrigerate until ready to use.
- for the aioli, add the mayonnaise, whole-grain mustard, Dijon mustard, fresh dill and lemon juice in a bowl. Stir to combine all ingredients, and refrigerate.
COOKING METHOD
- Start the grill and heat to 400℉. Preheat a cast-iron griddle or flat-top to high heat.
Smash the burger
- Place beef balls on the griddle. Smash immediately with a burger press until very thin. Season with salt and pepper
- Cook for about 90 seconds until deeply caramelized.
- Flip and immediately top each patty with a slice of Havarti.
- Cook another 30-45 seconds.
- Butter the cut sides of the buns, and toast until golden.
Build Burger
- Bottom bun – spread some dill-mustard aioli, top with a piece of lettuce, add a smash patty, spread some lingonberry-bourbon sauce on top, add another smash patty, spread some more sauce on top, add the pickled cucumbers & shallots, sprinkle some fried onions on top, then the top bun.
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