A creative twist on the classic meatball sub, reimagined as a smash burger format. Features homemade potato brioche buns filled with smashed meatballs made from a blend of beef, pork, and lamb, topped with tomato sauce, Calabrian chili mayonnaise, fresh pesto, and melted cheese for a delicious meatball parmigiana-inspired burger.
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Adapted from a video by Binging with Babish
The Ultimate Meatball Sub…is a Burger?! | With Babish
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1
Combine all dry ingredients for the dough: bread flour, potato flour, salt, sugar, and instant yeast. Whisk together until homogenous.
2
Heat milk until steaming and combine with water to reach approximately 105-110°F. Add the egg to this liquid mixture.
3
Mix the dry ingredients with the liquid mixture until a shaggy dough forms. Gradually add the softened butter one piece at a time, incorporating each addition fully before adding the next.
4
Perform the windowpane test by gently stretching a small piece of dough to verify proper gluten development and that light can pass through it.
5
Knead the dough into a smooth ball, using butter on your hands to prevent sticking. Place in a buttered bowl, cover with plastic wrap, and allow to bulk ferment for 45 minutes to 1.5 hours until increased by 50-75% in volume.
6
Lightly puree the canned San Marzano tomatoes until they have some texture but are not completely smooth.
7
Heat olive oil in a high-walled sauté pan. Add minced onion and sauté for 3-5 minutes until translucent. Add crushed garlic and sauté for about 30 seconds until fragrant.
8
Add crushed red pepper flakes, tomato paste, and anchovy paste. Sauté for about 30 seconds, then add the tomatoes, fresh basil stem, and parmesan rind.
9
Add dried oregano and simmer on very low heat for at least 45 minutes to 1.5 hours, allowing the sauce to reduce and concentrate in flavor.
10
Remove the basil stem and parmesan rind from the sauce. Off heat, stir in butter and allow the residual heat to melt it slowly. Keep warm until ready to serve.
11
Divide the proofed dough into 10 equal portions and shape each into a smooth ball. Place on a sheet pan, cover with well-lubricated plastic wrap, and allow to proof for 45 minutes to 1 hour until doubled in size.
12
Prepare an egg wash by beating 1 egg with a splash of water and a pinch of salt until homogenous. Brush the egg wash onto each bun and sprinkle with sesame seeds.
13
Bake in a preheated 350°F oven for 18-22 minutes until golden brown and the internal temperature reaches 195°F at the center.
14
Prepare Calabrian chili mayonnaise by combining 1 egg, lemon juice, garlic, Dijon mustard, and Calabrian chilies in a tall, narrow container. Start blending from the bottom with an immersion blender.
15
Slowly stream in 1 cup of vegetable oil down the side of the container while blending continuously to form an emulsion. If the mixture is too thin, add an extra egg and adjust salt to taste.
16
Shred the onion on the large holes of a box grater and then run a knife through to create a fine, almost paste-like texture.
17
Sauté the minced onion until dried out and lightly colored, cooking off excess moisture. Add the garlic, remove from heat, and let cool completely.
18
Combine breadcrumbs, 1 egg, grated Parmesan cheese, salt, black pepper, crushed red pepper, dried oregano, dried parsley, and dried basil in a bowl.
19
Add the cooled onion and garlic mixture to the breadcrumb mixture and combine thoroughly.
20
Add half pound each of ground beef, pork, and lamb. Gently press and combine the mixture using your fingertips, ensuring the panade is fully incorporated without overworking the meat.
21
Divide the meat mixture into 10 portions of about 4 ounces each and gently shape into balls.
22
Place meatballs on a hot skillet and sear until one side develops a crust. Flip and firmly smash down with a thick spatula or burger press to create a thin patty. Make them larger than the bun as they will shrink during cooking.
23
Top each smashed patty with slices of mozzarella and provolone cheese. Cover with a lid or foil to allow the cheese to melt.
24
Split the cooled buns horizontally. Spread Calabrian chili mayonnaise on the bottom bun. Place the cheese-topped patty on top and dress with tomato sauce and fresh pesto.
25
Spread Calabrian chili mayonnaise and pesto on the top bun and close the sandwich. Serve and enjoy the meatball parmigiana-inspired burger.
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