Smash Boo'ger with Squid Ink Brioche Buns & Petite Boo Cheese

steps

Squid Ink Brioche Buns:

1. In a stand mixer bowl, whisk together warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.

2. Add flour, salt, eggs, and squid ink. Mix with dough hook until a shaggy dough forms.

3. Knead on medium speed for ~5–7 minutes. Add butter a few tablespoons at a time, kneading until fully incorporated and dough is smooth, elastic, and slightly tacky. (10–12 min total kneading.)

4. Place in a greased bowl, cover, and proof ~1 ½–2 hours until doubled.

5. Punch down, divide into 8 equal pieces (~95–100g each), and shape into tight balls. Place on parchment-lined sheet pan.

6. Cover and proof again until nearly doubled (~1 hour).

7. Preheat oven to 375°F (190°C). Gently brush buns with 50/50 egg-milk wash and sprinkle with sesame seeds.

8. Bake 18–20 minutes until golden (the black color will stay opaque from squid ink). Cool before slicing.

Garlic Mayo:

• Stir together mayo, garlic, and lemon juice. Chill until ready.

Smash Patties:

1. In a bowl, gently mix beef with garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt, and pepper.

2. Portion into 2.5 oz balls (~6 total). Keep chilled until cooking.

3. Heat a cast-iron skillet or griddle over high heat until smoking hot.

4. Place beef ball on skillet, smash firmly with a burger press or heavy spatula. Cook ~1 ½–2 minutes until crust forms. Flip, add Petite Boo cheese, cover lightly to melt, and cook ~1 minute more.

Assembly:

1. Toast squid ink brioche buns lightly.
2. Spread garlic mayo on both sides.
3. Add smash patty with melted Petite Boo, then toppings of choice (simple lettuce, pickles, or keep it stripped down to showcase the cheese).

Recipe courtesy of Mikel Anthony (mikelanthony.net)