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Meals from the Mitten: Asparagus Smashburgers

Gina Smashburger

It’s National Hamburger Day!

Our friend, chef and author of Gina Ferwerda is helping us celebrate with her special Asparagus Smashburgers recipe. To connect with Gina and her ‘Nom News’–

Gina’s Asparagus Smashburgers

Makes 4- Double Patty Burgers (or 8 Singles)


Pickled Asparagus Aioli

  • 1/4 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 1/2 teaspoons yellow mustard
  • 1/4 cup pickled asparagus, chopped with juice and spices


  • 1 1/2 pounds ground chuck, 80/20
  • Kosher salt and black pepper
  • 10 thick Michigan asparagus spears
  • 1 medium Spanish onion, peeled
  • 8 slices American or cheddar cheese
  • 4 hamburger buns (for doubles or 8 buns for singles)
  • Lettuce
  • Tomato slices


Preheat griddle, cast iron pan or skillet to 350°F.


Add all Pickled Asparagus Aioli ingredients to a non-reactive bowl. Mix together until well combined. Cover and refrigerate until assembly.


Using a vegetable peeler, thinly slice ribbons of asparagus into a medium size bowl. Sprinkle asparagus ribbons with lemon-pepper seasoning and mix well to combine.

Using a mandoline, thinly slice onion into a medium size bowl and set aside.


Gently form the ground chuck into 8 equal size balls, they should be approximately 3 ounces each. Place each ball on the griddle, then sprinkle with salt and pepper. Add onions and asparagus, evenly, on top of each ball. Using a heavy spatula, smash each patty down and cook for 2-3 minutes. Turn patties over, sprinkle on more salt and pepper. Add the cheese to each patty and continue cooking for another 2-3 minutes. (If making doubles, add 4 of the patties on top of the other 4 patties.) Place buns, cut side down, on griddle and toast for 1-2 minutes.


To assemble the burgers, add lettuce and tomato to the bun bottom. Add a double patty burger, then add some sauce to the cut side of the bun top. Place bun top on the patties, smash down and eat. Enjoy!


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