Double smash with Italian beef, Provolone, Giardinera. Served with au jus.
The Story
This beast of a burger is what happens when Chicago's two most iconic sandwiches have a beautiful, messy love affair. We pile tender Italian beef right on top of our double smash patties, then crown it all with tangy giardiniera and melty provolone for the ultimate Windy City mashup.
Make it at Home
Chicago Italian Beef Smash Burger - Two Classics Collide
Bring Chicago's legendary flavors home with this indulgent double smash burger topped with tender Italian beef and spicy giardiniera. It's messy, it's bold, and it's absolutely worth every napkin you'll need.
Ingredients
1 lb ground beef (80/20 blend)
4 oz thinly sliced deli roast beef or leftover pot roast
4 slices provolone cheese
1/4 cup giardiniera, drained and chopped
2 brioche burger buns
2 tbsp vegetable oil
1 cup beef broth
1 tsp Italian seasoning
1/2 tsp garlic powder
salt and black pepper to taste
2 tbsp mayonnaise
1 tsp Dijon mustard
Instructions
1
Divide ground beef into 4 equal portions (about 4 oz each) and gently form into loose balls. Season with salt and pepper. Don't overwork the meat.
2
Heat beef broth with Italian seasoning and garlic powder in a small saucepan. Add the sliced roast beef and simmer for 5 minutes until heated through and infused with flavor. Keep warm.
3
Mix mayonnaise and Dijon mustard together for the sauce. Toast burger buns lightly and spread sauce on both halves.
4
Heat a cast iron skillet or heavy pan over medium-high heat. Add vegetable oil and let it get hot.
5
Place 2 beef balls in the pan and immediately smash them flat with a spatula, pressing firmly to create a thin patty with crispy edges. Season with salt and pepper. Cook for 2-3 minutes until edges are crispy.
6
Flip patties and immediately top 2 of them with provolone cheese. Cook another 1-2 minutes until cheese melts and beef is cooked through.
7
Stack the patties (cheese-topped one on bottom), then pile the warm Italian beef on top. Add a generous spoonful of chopped giardiniera.
8
Crown with the top bun and serve immediately with small bowls of the warm seasoned beef broth for dipping. Have plenty of napkins ready!
