Preparation BBQ sauce:
Heat the oil in the pan and add the onion and garlic. Fry for a while and then add the chili powder and pepper. When everything is red from the chili powder, add the ketchup. Let it boil and add the brown sugar, mustard, Worcestershire sauce and sweet soy sauce. Let it boil and then the sauce is ready! Just let it cool down a bit.
Preparation of crispy onion rings:
Cut the onions into rings of 3-4mm thick and place them in the buttermilk. Put them in the fridge for 2 hours. Heat the deep fryer to 190°C (374°F). Mix the flour with the cayenne pepper. Remove the onion rings from the buttermilk and dip them in the flour. Shake off the excess flour and put them in the fryer until they are a nice golden brown.
Preparation brioche bread:
Mix the lukewarm water, milk and instant yeast in a small bowl and let stand for 5 minutes. In a large bowl, mix the flour, salt and granulated sugar together. Add the butter and knead until small crumbs form. Add the yeast mixture and egg and mix well until a wet sticky dough forms.
Turn the sticky dough onto an unfloured work surface and toss and crush the dough with a dough scraper for 5 minutes until you see it less sticky. Grease a large bowl, place the dough in the bowl, cover the bowl with cling film and let the dough stand at room temperature for 1.5 hours. The dough should double in size.
Divide the dough into 8 equal pieces. If the dough is still very sticky, add a little flour. Form nice balls of the dough and place them well apart on a baking tray lined with baking paper. Cover with a clean tea towel and let rise again for 1-2 hours until doubled in size.
Place a heatproof bowl with water in the bottom of your oven and preheat the oven to 180°C (356°F). Beat the egg with the water and brush the balls with it after rising. Sprinkle the dough balls with sesame seeds and put them in the oven for 15 minutes. When the buns are nicely browned, they can be removed from the oven. Let them cool slightly on a wire rack.
Make sure the veal is well cold before it goes through the meat grinder. Place the picanha in the freezer for about half an hour. Cut the meat into 2-3 cm cubes and put back in the freezer for 20 minutes. Assemble the meat grinder and place a stainless steel bowl under it. Remove the meat from the freezer and slowly add the meat while the meat grinder is running.
Add some salt and pepper to the minced meat and make nice balls. Heat the BBQ to 150°C (302°F)and place a grill plate on the grid. When the grill plate is hot, grease it with some oil. Place the meatballs on the plate and smash them with something that turns them into burgers. When the burgers have a nice grill mark on both sides, sprinkle some cheddar cheese over them.
Now it's time to assemble the ultimate smash burger. Grab your homemade brioche buns, put some lettuce and tomato on top, put the smashburger on top, the crispy onion rings and finally the homemade BBQ sauce.
Enjoy your meal!!
Source: Mayke | FOCUS & CLICK