Whipped Ricotta Chili Honey Smash Burgers Step-by-step instructions

Before you start

Before you start, take the ground beef out of the refrigerator and let it sit at room temperature for up to 30 minutes—this helps it cook evenly.

Meanwhile, whip the ricotta and set it aside in the refrigerator. Warm the honey with the chilies in a small saucepan over low heat, then keep it warm.

Split the brioche buns and have them ready. Preheat a cast-iron skillet or griddle over high heat for at least 3 minutes. Gather all your tools: a flat spatula, a mixing bowl, a whisk or hand mixer, and an instant-read thermometer.

Instructions

Prep the Toppings

1. 1Whip the ricotta and infuse the honey
   In a small bowl, combine the whole-milk ricotta, lemon zest, and kosher salt. Whip with a whisk or electric hand mixer for 60 seconds until light and airy. In a small saucepan, warm the wildflower honey and crushed Calabrian chilies over low heat for 2 minutes, stirring occasionally, until the honey is loose and fragrant. Set aside.
   Look for Ricotta becomes pale and fluffy; honey turns deep red and smells spicy.
   Tip Whip the ricotta just before serving to keep it cold and creamy.
2. 2Season the beef
   Divide the ground beef into four 2-ounce portions. Gently shape each into a loose ball. Sprinkle the fennel pollen and a pinch of kosher salt over all sides of each ball. Do not overwork the meat; handle it as little as possible.
   Look for Beef balls hold their shape but are not packed tight.
   Tip Keep the beef cold until ready to cook; cold meat smashes better.

The ricotta should be pale, airy, and hold soft peaks. The honey should be warm, fragrant, and tinted red from the chilies. The beef balls should be seasoned and ready. The kitchen smells of lemon and warm honey.

Cook the Patties

3. 3Heat the skillet
   Place a cast-iron skillet or griddle over high heat and let it get very hot, about 3 to 4 minutes. The pan should be smoking slightly. No oil is needed if the pan is well seasoned; if not, add a light film of neutral oil.
   Look for A drop of water flicked on the pan evaporates instantly.
   Tip Use a heavy pan to hold heat; a thin pan will cool too quickly.
4. 4Smash the patties
   Place two beef balls in the hot skillet and immediately press down with a flat spatula or burger press to form thin patties, about 4 inches wide. Season with a pinch of salt. Cook without moving for 90 seconds, until the edges are deeply browned and crispy.
   Look for Patties are sizzling, edges are lacy and dark brown.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Press hard and fast; if the spatula sticks, use a piece of parchment paper between the spatula and the meat.
5. 5Flip and add cheese
   Flip both patties. Lay one slice of provolone piccante on each patty. Cook for another 30 to 60 seconds, until the cheese is melted and the patties reach an internal temperature of 160°F (71°C). Transfer to a plate and repeat with the remaining two beef balls.
   Look for Cheese is bubbly and edges of patties are crisp.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use an instant-read thermometer to check the thickest part of the patty.

The patties are sizzling in the skillet, edges turning lacy and dark brown. The provolone is melting over the hot beef. The pan is smoking slightly, and the air smells of toasted fennel and seared meat.

Assemble and Serve

6. 6Toast the buns
   Place the brioche buns cut-side down in the hot skillet for 30 to 60 seconds, until golden and toasted. Remove and set aside.
   Look for Buns are golden brown with light grill marks.
   Tip Toast in the same pan to pick up beef flavor.
7. 7Assemble the burgers
   Spread a generous dollop of whipped ricotta on the bottom half of each toasted bun. Stack two cheese-topped patties on each. Drizzle with the Calabrian chili honey. Top with the other half of the bun and press gently.
   Look for Ricotta is cool and creamy, honey is glossy and red.
   Tip Press the top bun lightly to let the honey flow into the patties.

The buns are toasted golden. The whipped ricotta is dolloped over the hot patties, melting slightly at the edges. The chili honey drizzles in red ribbons. The burgers are tall, glossy, and ready to be pressed and eaten.

Common mistakes

A common mistake is overworking the beef when shaping the balls; this makes the burgers tough. Handle the meat as little as possible. Another is not getting the pan hot enough—if the pan isn't screaming hot, the patties won't get that crispy crust.

Also, don't press the patties too thin; aim for about 1/4 inch thick. If the spatula sticks to the meat, use a piece of parchment paper to prevent sticking. Finally, don't skip whipping the ricotta; it needs the air to become light and creamy.

How to tell it’s done

The burgers are done when the patties reach an internal temperature of 160°F (71°C) as measured with an instant-read thermometer inserted into the thickest part of a patty.

The edges should be deeply browned and crispy, and the cheese should be fully melted and bubbly. The ricotta should be cold and fluffy, and the honey should be warm and slightly thickened. The buns should be toasted golden brown.

• Ground meat: 160°F (71°C) in the thickest part