How to Make the Hugely Popular ‘Crushburger,’ According to a Golf Club Chef

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The circuit pros aren’t the only ones crushing it these days.

Leaders do the same.

Except what they mash up is ground beef.

The result is an increasingly popular item in restaurants, pop-ups and golf course grills from coast to coast.

Some know it as the smash burger.

But at Arcis Golf, a course operator with some 70 private, public and resort clubs in its portfolio, they call it the Crushburger.

Among the Arcis clubs serving it is Dominion Country Club, San Antonio, where Jay Nash wears the toke.

We asked Nash what sets this breed of burger apart, in hopes that we, too, might start mashing it at home.

The meat of matter

In theory, anyway, you could make a Crushburger with ground pork, ground chicken, ground duck, etc. “Uh, but why?” Nash said. “Cows are good to eat.” Just make sure it’s high quality beef.

A ball, not a cake

When shaping ground beef into a patty, you can overload the meat, which can result in a tougher finished product. With the Crushburger, there’s no such risk because, well, you’re not making a patty at all. Instead, you shape ground beef into a meatball, which is then mashed on a hot griddle under special weights. The process creates a large surface area with a nice sear, and, says Nash, because crushing only occurs at the start of cooking, you lose less moisture, with juicier results.

Seasoning

Nash says it’s a secret, kept locked in a safe. That’s the bad news. The good news is that there is no problem with salt and pepper.

Toppings

Nash says the sauce on the Crushedburger is also secret, but we know it starts with mayonnaise, and no, he doesn’t work for the CIA. What we can also say for sure is that there are sliced ​​tomatoes and lettuce. Where you go from there is a matter of choice. Some of us believe that ketchup diminishes almost everything it touches. But go for it if you like it. Mustard. Onions. Pickles. Taste. The world is your condiment jar.

And the bun

Brioche, toasted and buttered. That’s what Nash suggests for rich, delicious flavor and appealing crunch.

Golf.com

A golf, food and travel writer, Josh Sens has been a contributor to GOLF Magazine since 2004 and now contributes to all GOLF platforms. His work has been anthologized in The Best American Sportswriting. He is also co-author, with Sammy Hagar, of Are We Have Any Fun Yet: the Cooking and Partying Handbook.