Edit ModuleShow Tags

Smashburger Teams Up With Summit


Published:

Smashburger and Summit beer held a press-only party last night to unveil their new partnership in Minnesota Smashburger locations: Look for local Smashburger locations to highlight a Summit beer-pairing menu.

How in the world did Summit’s head brewer, Damian McConn, tackle the daunting task of pairing beer with hamburgers, you ask? With quite a bit of thought and sophistication, actually. At the event, McConn charmed with his Irish brogue, explaining that beer and food can be paired as contrasting or complementary flavors, but that complementary is a better way to go. With that in mind, the jalapeno laced Baja burger pairs with Summit’s heavily spiced Saga IPA, and the mushroom and Swiss burger pair with the malty Summit Great Northern Porter.

smashing smashburgerTom Ryan, the companies’ founder and chief burger idea man, walked the crowd through some of the unique features of the Smashburger concept. For one, they smash their burgers—duh. According to Ryan, each burger starts its day as freshly ground Angus beef. The cooks then shape the beef into a loosely packed meatball. The meatball is placed on a buttered griddle, where it is then smashed with a medal paddle. As Ryan demonstrated (how often do you get to have a fast-food CEO cook your burger?), the loosely packed meatball makes for a fast-cooking (3 minutes) burger. Smashing then helps create more surface area for a “crusted” burger finish. Loosely-packed-meatball-smashing or not, they are tasty with a good beefy bite.

In the end, it’s nice to see a national chain make the effort to highlight local ingredients, like Summit beer, especially with such tasty combinations.
 

Edit ModuleShow Tags

Related Articles

Eggs Benedict, Mediterranean Style Recipe

The original brunch classic has been liberally tweaked with toasty Italian bread layered with roasted eggplant and zucchini and lapped with a creamy roasted red pepper sauce.

Kickstarter Restaurants and Food Businesses

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge discuss member supported food enterprises

Three Things to Eat This Week: May 2-8

Food critic Joy Summers shares the best in Twin Cities dining this week, including a new patio, a dish from Corner Table enjoyed by a special guest, and a local spirit
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Eggs Benedict, Mediterranean Style Recipe

The original brunch classic has been liberally tweaked with toasty Italian bread layered with roasted eggplant and zucchini and lapped with a creamy roasted red pepper sauce.

Kickstarter Restaurants and Food Businesses

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge discuss member supported food enterprises

Three Things to Eat This Week: May 2-8

Food critic Joy Summers shares the best in Twin Cities dining this week, including a new patio, a dish from Corner Table enjoyed by a special guest, and a local spirit

Mini Sopes with Carne Asada, Avocado and Queso Fresco Recipe

Get ready for Cinco de Mayo—sliced avocados make for a rich and tasty topping to mini sopes filled with sautéed carne asada, black beans and queso fresco.

2016 James Beard Award Finalists Lenny Russo and Paul Berglund

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge talk about the Minnesota finalists for Best Chef Midwest category
Edit ModuleShow Tags
Edit ModuleShow Tags