Richard’s No-bun Smashburger

Make the patty: In a large mixing bowl, combine the 80/20 Lean Ground Beef (1 lb), Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), Ground Cumin (2 tsp), Sweet Paprika (1 tsp), Ground Allspice (1/4 tsp), and Ground Cinnamon (1/4 tsp).

Gently mix the seasoning into the beef and divide the mixture in half. Place half of the beef on 1 9-Inch Flour Tortillas (2) and press it evenly across into a thin patty.

Cook the burger: Heat a large skillet over medium high heat and add 1 tablespoon of Grapeseed Oil (as needed). Once the oil is shimmering, carefully place the beef side down into the pan.

Let the patty cook until charred and cooked through, about 3 minutes. Flip the tortilla over to warm through. Remove from the heat. Repeat with the remaining beef and tortilla.

Make the tzatziki: In a small mixing bowl, combine the grated English Cucumber (1), Greek Yogurt (1/2 cup), Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), Dried Mint (1 tsp), Dried Dill Weed (1 tsp), and grated Garlic (1 clove).

Make the salad: In another small bowl, combine the Kalamata Olives (1/3 cup), San Marzano Tomatoes (1/4 cup), Kosher Salt (to taste), Feta Cheese (3/4 cup), Olive Oil (1 Tbsp), Dried Mint (1/2 tsp), Fresh Dill (1 bunch), and Apple Cider Vinegar (1 tsp).

Assemble: Top the burgers with tzatziki and salad and finish with Pea Shoots (to taste).