GuruAt Grillax, we’re all about the best-tasting foods off the grill, and when it comes to burgers, it’s hard to top Smash Burgers. And what a better way to kick off Burger Month?!
These burgers aren’t created for the fancy, pinky-raising crowd, as the best Smash Burgers are made with the simplest, cheapest of ingredients.
Now, that’s not to say you can’t throw down with some ground Wagyu and smash it up, but it’s not needed for great flavor.
Almost all grocers will carry ground chuck, which is an outstanding all-purpose choice for Smash Burgers.
Heat your FireDisc Cooker to medium-high until very hot, about 2 minutes, then drop a pat of butter into the center. Divide ground chuck into 4 equal ball portions loosely, and DO NOT form patties. You want the beef rounds to be airy.
Smash time
Working in batches if needed, place portions on griddle and smash flat with a spatula to form hand-sized patties — jagged edges are a good thing when smashing the patties.
Season liberally with your favorite rub (we used FireDisc’s Bodacious Beef seasoning) and grill until edges of your smashed patties are browned. This can be between two and three minutes.
Flip patties, season with more rub, and place a slice of your favorite cheese (we used American) on top of each patty. Grill until cheese melts and burgers are 160 degrees, or medium.
Double up and serve smashed patties on simple buns with mayonnaise, mustard, caramelized onion slice and bacon.
Super SMASH Burger
Ingredients
- 1 Pretzel burger bun
- ½- pound Ground Beef 80/20
- 2 slices Havarti Cheese
- 1 Sweet Vidalia Onion
- Fresh Dill
- 1/2 t Sea Salt
- 1 t Black Pepper
- 1 t Chili Powder
- ½- stick butter softened
- 1 t Garlic Powder
Instructions
- Combine salt, pepper and chili and set aside. Mix the butter and garlic powder and set aside.
- Loosely form two balls with the beef. You don’t want to compress the beef; you want air between the burger to create the crispy edges when the burger is SMASHED into the hot surface.
- Set up your FireDisc, griddle or grill for a super-hot fire. If using a kettle with cast-iron, set your bottom vent to 50 percent and the top vent wide open.
- Drop the beef balls onto the hot surface and SMASH them down into the cooking area using a circular wrist motion to get an even SMASH. Sprinkle your spice mix onto each patty. After two minutes, check for the crispy edges. If you have them, flip the burger, top with more spice mix and fry for another two minutes.
No second SMASH
- There is no need to SMASH the burger a second time. Remember, we want air pockets in there for the crisp factor.
- If you have a digital probe handy, like the Thermapen ONE, once your burgers reach 160 degrees Fahrenheit, you’re good to go.
- Add your sweet onion to the hot, rendered beef fat and fry until translucent and soft.
- You can now add your garlic-butted pretzel bun to the hot surface for two minutes. You may want to avoid any area with beef grease … this will ruin your buns.
- Build your Super SMASH Burger by spreading yellow mustard on the pretzel bun bottom, then a SMASHED patty, Havarti cheese slice and a pinch of dill. Add another patty, cheese, dill and sautéed onions. Top with ketchup and the pretzel bun top.
- Serve immediately with tots. (Gamers love tots!)
Video
Notes
Happy Grilling!
Guru
Thank you, Christie!! You definitely need to create some Christie SMASH burgers … share your creations, cuz we want to see! ?
I need to try making a smash burger. I keep drooling over them, but never tried them. This looks so delicious!! It’s going to the top of the list.