Smash Burger Recipe
The best smash burgers weigh about 56.69 - 113.39 grams per patty. I like 113.39 grams patties. Form two 113 grams of meatballs from 80/20 ground beef/chuck. Light your Kamado (or other grill) with a few unlit coals and then add about half a chimney of lit coals on top.
- 2 x 113 grams 80/20 patties (meatballs until smashed)
- 2 slices of deli quality cheddar cheese
- 1 cup of shredded cheddar cheese
- 1 hash brown patty – I used frozen
- 1 Brioche burger bun
- 2 slices of your favourite extra thick bacon (I used peppered bacon)
- Canola oil or other oil for griddle
- Parchment paper
- Burger smasher (I use the Ballistic Burger Smasher 5mm size)
REMEMBER to keep an eye on your griddle while it's cooking. Because we are using coals to heat the griddle, temperature adjustments are only possible by moving it away from the coals when necessary. You can take the griddle off the heat as much as you want. Several times during the cook, I did it. Allow the oiled Drip ‘N Griddle to heat over the coals. Once it's almost to temperature, you'll notice smoke begin to form.
Cook your bacon, hash brown patty, and toast your bun according to your preferences. Scrape the griddle top clean and get ready for the burgers. Place your patties on the griddle (ONE AT A TIME) and smash them immediately with the smasher and parchment paper. Firmly smash and hold for a minimum of 10 seconds EACH.
This is what gives you the desired crust that makes a smash burger what it is. It's time to flip when you see juices collecting on top of the smashed patties and browning colour coming up the sides. Place a slice of cheddar on top of each and allow to melt. Once melted, it's time to construct and ENJOY!