Burgers are craveable. That crispy patty: the perfect canvas for any-and-all toppings imaginable. That nostalgia factor: there’s no food more laden with patriotic nostalgia than a grilled burger.
A burger is a pretty good bite midday anywhere. But if you’re looking not just for a pretty good bite, but a next-level experience, you order a Smash Burger at the Green Mountain Lounge and enjoy it with a cold beer while watching ski racers blaze down Inverness.
Why a smash burger? What makes them so good?
Let’s start with a little kitchen folklore. Word is that the original smash burger hailed from Appalachia, where employees at a little-known place called Dairy Cheer used cans of beans to smash their burgers. They quickly realized how delicious they were and made a habit of it. Side of fries. Pickles on top.
We don’t use #10 cans to smash our burgers. But turns out it’s not the can that matters. It’s the 100% angus beef placed on a smokin’ hot flat top, pressed onto a bed of shaved onion with a cast iron press. The smashing creates more surface area for the crispy, browned goodness that equals maximum flavor. Next level crave-ability.
At the GML you can get yours topped with smoked bacon and pure maple syrup (because, Vermont). Or ask for the Kona and you’ll get (many) a mouthful of sweet pineapple and roasted jalapeno. If you’re in the mood for something more classic, the Arkansas comes topped with American cheese, griddled onions and homemade bread & butter pickles.
Which brings us to the part where we give up a secret or two. Here’s the recipe for Chef Ronnie’s bread & butter pickles (the origin of which is a kitchen-folktale for another time).
Chef Ronnie’s Bread & Butter Pickles
Serving size: a lot
Ingredients:
- 2 pounds pickling cucumbers, sliced
- 1 ¾ cups apple cider vinegar
- 1 ¾ cups white vinegar
- ¼ cup packed brown sugar
- ½- ¾ cup granulated sugar
- 1 tbsp salt
- 1 tbsp mustard seed
- 1 tbsp celery seed
- 1 tbsp turmeric
*Everyone has a pickle preference. Salty, sweet, sour, spiced. Make sure to taste your brine and adust according to your preference.
Make it:
- Combine vinegars in a stock pot and bring to a boil.
- While that’s heating, combine sugars, salt, mustard seed, celery seed and turmeric.
- Once vinegars are boiling, add dry ingredients. Whisk continuously while adding.
- Bring mixture back to a simmer.
- Turn off heat.
- Carefully pour over cucumbers. Cover and refrigerate.
