Proof is in the Pudding Ep. 6: Izzy Heltai

Hosted by Andrew Bourque

 

Smashburgers & Homemade Potato Chips

Founded in 2007 in Denver, CO – Smashburger captivated customers with it’s interesting technique of literally smashing burgers down on a flat top to sear/seal in flavor. Seen on TV and at locations across the nation & world, these burgers have found their way into the hearts and minds of millions. Today, they find their way into the Proof is in the Pudding kitchen. Describing himself as “morally against not liking a food” – except cheese – Izzy gladly accepted the invitation for some burgers n’ chips. Quick tip: Make sure the meatballs aren’t too large before you smash them down. They should be thin and slightly wider than your potato buns once you “smash” them down. 

Smashburgers

1/2-1 lb. lean ground beef. 

Salt

Pepper

Sliced cheese (I prefer plastic-y American for my burgers)

Thinly sliced white onion

Lettuce/tomato/pickles/etc. (optional)

Mustard/Mayo/Ketchup/etc. (optional)

Potato buns

Potato Chips

4 large potatoes – sliced VERY thin. I suggest finding a mandoline slicer if you’re going to be serious about slicing potatoes.

Vegetable oil (for frying)

Water (for soaking)

An even amount of…

  • Salt
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Chili Powder

Cayenne Pepper (just a dash)

Nutritional Yeast (generous amount)

Homemade Potato Chips

  1. Slice your potatoes very thin. 
  2. Fill a very large bowl with water.
  3. Soak the potato slices in the water for at least 20 minutes. Drain.
  4. Dry the potatoes off by laying them on top of towels. Additionally you can lay them on baking sheets and put them in an oven heated very low (170-200 degrees F) for about 10 minutes until they are dry and warm. 
  5. Combine your spices 
  6. Fill a large pot halfway with vegetable oil over medium/high heat.
  7. Start frying your potato slices in batches. Make sure to not overcrowd them, as this will prevent them from getting crisp. 
  8. Stir the slices in the oil occasionally to prevent them getting stuck together and so they cook evenly.
  9. After a few minutes, and once the slices are browned and crispy, remove them to a baking sheet lined with a drying rack and/or paper towels to drain. 
  10. Season immediately with spice mixture. 

Smashburgers

  1. Roll out your ground beef into evenly sized meatballs. They should be slightly smaller than a tennis ball.
  2. Thinly slice your onion.
  3. Heat a sauté/cast iron pan over medium-high heat.
  4. Drizzle in some oil.
  5. Place a few slices of onion in the pan, in the spot where you are about to smash your burgers down. The result will be onions cooked into the top of the patty, after you flip it. 
  6. Take a wide flat spatula (without any holes/slots) and smash 2-3 meatballs down in the pan (depending on the pan size) on top of the onions, until they’re nice n’ thin. You don’t want to overcrowd the burgers in the pan.
  7. Season generously with salt and pepper. Only cook for a couple minutes per side. Season again once you flip. 
  8. Top with cheese and serve on potato buns once cheese is melted. Add toppings as desired.

Stay tuned for future episodes of Proof is in the Pudding and make sure to follow Izzy Heltai on Facebook, Instagram and Twitter for more! Check out his new EP Day Plan below! Photo by Emma Kate Rothenberg-Ware.