Lemon Ruben Smash

Method

1. Blanch the zest strips of one lemon in salted boiling water for about 1 minute to reduce bitterness. Drain.
2. In the same pan, add a little water, the lemon zest strips, lemon segments from the peeled lemon, a pinch of sugar, and two chopped chili peppers (one green, one red). Simmer until the liquid becomes syrupy and glaze-like, about 3–4 minutes. Set aside.
3. Prepare the lime mayo: in a small bowl combine 2 tablespoons of mayonnaise, a squeeze of mustard, the zest of one lime, a dash of Tabasco, salt and pepper. Mix well.
4. Heat a flat griddle or cast iron pan over high heat. No oil needed. Take two burger patties (125 g each, 30% fat) directly from the fridge. Place one patty on the hot surface and immediately smash it flat with a metal spatula or burger press. Cook for about 1 minute until the crust forms.
5. Flip the patty, add a slice of cheese (cheddar or vegan cheese) on top, and cover the pan for a few seconds to melt the cheese. Repeat with the second patty.
6. Toast the burger bun halves in the same pan using the rendered fat, until lightly golden.
7. Assemble the burger: spread the lime mayo on the bottom bun. Place the first patty with melted cheese, then two slices of brisket. Drizzle a small amount of the lemon-chili glaze over the brisket. Add the second patty on top. Close with the top bun.
8. Serve immediately while hot and crispy.