THE WAGYU SMASH FEATURES TWO THIN BEEF PATTIES TOPPED WITH PICKLED JALAPEÑOS AND “SECRET SAUCE.” | PHOTOS COURTESY OF HOPDODDY
The team decided to build the smash burger with two thinner patties so the edg- es would get crispy during grilling. They formed the ground Wagyu into balls, trying several size weights from 2 ½-4 ounces. “We found the 3-ounce patties worked the best,” she said. “The larger ones extended over the bun once the burgers were smashed and flat - tened.” PERFECTING THE ADD-ONS The team wanted to incorporate onions into each patty so they would caramelize along with the beef during cooking. “We spent a good amount of time on the onions, making sure they were shaved to the ideal size and moisture level to caramelize into the patties,” said Faren. “We also did some research, and consumers’ top priority in a smash burger is that it has crispy edges.” The team used a mandoline to slice the onions, starting with paper thin pieces and graduating up in thickness. When they achieved the optimum thickness, the onion pieces were sprinkled with kosher salt and left to stand to remove some of the moisture before blending into the meat. Next came the toppings. Hopdoddy looked at what is in the marketplace and concluded that pickles and onions are the most widespread. Onions were already part
of the flavor profile and pickles proved to be too acidic, said Faren. “We wanted some- thing that provided acidity and a little heat,” she said. Jalapeños proved to be the answer. The chili peppers were sliced raw and pickled in- house in vinegar to add the right balance of heat and acid. Since Hopdoddy was aiming for the “ulti- mate smash burger,” nothing short of a cus- tom, chef-driven sauce would do. The final product is billed as a “secret sauce,” so Faren wouldn’t reveal too many details. But she did say “we use aioli on a lot of our burgers, so we played in this vein, adding a little heat and smokiness to the creamy base.” The heat comes from a blend of spices and the smoki- ness from tangy barbecue notes. “The sauce won before the pickled jal- apeños, but the two worked well togeth- er,” said Faren. And since it’s a signature house-made sauce, it has the potential to be cross-utilized on other menu items. The last piece of the puzzle was the equip- ment. The smash burger could be cooked on the same grill top as Hopdoddy’s other burg- ers, but it required a smasher tool and special spatula. “Smashing a burger flattens and ex - pands it, turning it into a delicate ‘lace doily.’ To flip it without breaking it, we needed a larger spatula,” said Faren. She admits that
cooking the burger required a bit of training to get the smashing technique down and cre- ate those desirable crispy edges. The Wagyu Smash launched across Hop- doddy’s 46 locations Aug. 27. It features two Wagyu beef patties smashed thin on a hot griddle with shaved onions, then topped with pickled jalapeños and Hopdoddy’s new secret sauce. The smash burger is current- ly featured as September’s Burger of the Month, but will then transition to Hopdod- dy’s permanent menu. It’s now selling for $13.50 to $14.95, depending on the market. WHAT’S NEXT? The fast casual is trying out a catering pro- gram designed to bring the restaurant ex- perience off-site. “People have been asking for Burger Bars with a variety of toppings. We’re testing it this month in a couple of locations,” said Faren. On offer along with burgers, buns and toppings are house-made chips, salads, cookies and brownies. The ca- tering menu also has options for individually boxed meals featuring burgers or bowls. And the October Burger of the Month is ready to roll out as soon as the calendar page turns over. It will be lasagna-inspired, said Faren. “The team thinks of a dish people like to eat and we try to ‘find the burger in it,’” she said.
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