Super SMASH Burger

• 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!)