Griddles have become all the rage over the last couple of years, there are even pellet-fuelled griddles now on the market! Anyway, one of the many key recipes every griddle owner should have down is an excellent smash burger recipe. As such, check out the recipe below with a simple process to produce excellent high quality smash burgers that all the family will enjoy.
Tap/Click above to check out this very tasty smashed burger recipe: Video – Traeger.com
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Step 1: So, as a starting point, you’ll want to prep the full ingredients of the smash burgers so you can quickly build them up once they are cooked. Therefore, start by making some thinly sliced tomato.
Step 2: Next, you’ll want to slice up some onion. You’ll really want to slice some onion up as finely as you can so it properly caramelizes as it cooks on the burgers. Then slice up some red onion to go on the burgers.
Step 3: Ideally, for the best smash burgers, you’ll have some potato burns which will emphasize the flavor of the burger meat itself. Prep them with butter or mayo so they’ll toast nicely on the griddle.
Step 4: Next, you’ll want to make up some Special Sauce which is simply Mayo, chopped Cornichons, Ketchup, Chopped Onion, Garlic Powder, and Onion Powder.
Step 5: Mix that all together and this sauce will be applied to the toasted burns at the end when the smash burgers are built up.
Step 6: Next, you’ll need to prepare the seasoning for the burgers. This is simply salt, coarse ground black pepper, and for this recipe, porcini mushroom powder is also added.
Step 7: This is two pounds of ground meat, which will be divided into quarter-pound burgers. For the best burgers, try and get an 80/20 blend of protein-to-fat ratio.
Step 8: You’ll then want to spend some time really working the meat to form the patties to get even fat distribution so they cook nice and evenly, and you’ll get nice crisp edges on the smashed burgers.
Step 9: Try and make the burger patty balls of equal size so they will cook evenly and all be ready at the same time.
Step 10: Next, get some oil down on the griddle and use a paper towel to even it out. You don’t need too much though with an 80/20 burger patty, as it’s got a decent amount of fat.
Step 11: Before you place the burger patties down on the griddle, give them a light dusting with the seasoning you prepared earlier.
Step 12: When placing the burger ball patties on the griddle, make sure you leave enough space in between them, as when smashed they’re going to take up a lot more space. Also, place them seasoned side down.
Step 13: Use a piece of parchment paper between the burger and the press before you apply any pressure.
Step 14: That way, the smashed burger patty will not stick to the press, which if it did, it could break apart.
Step 15: Again, make sure you are leaving enough space in between the burger patties to work with them.
Step 16: At this point, add some seasoning to this side of the smashed burgers.
Step 17: Next, as the burgers cook, apply some of the finely chopped onion.
Step 18: As they are getting close to being cooked on the bottom, use your spatula to gently lift each one off the surface of the griddle, but don’t flip them just yet. You’ll know when they’re ready to be flipped by juices appearing on the top of the patties.
Step 19: Then when they are all free from the surface, flip them one after the other as quickly, but also, as carefully as possible, so they are all still cooking at the same rate.
Step 20: At this point, you’ll want to add some cheese. This recipe uses American Cheese, but use whatever cheese you prefer.
Step 21: As the burger patties finish cooking and the cheese is melting, quickly get the buns down on the griddle for a nice light toasting, which will also warm up the burns.
Step 22: Just before the burger patties are down, double stack them as its easiest to do this while they’re still on the griddle.
Step 23: Now the burger patties are finished cooking, its time to build up the whole burger.
Step 24: Start off with the double-stacked burger patties and cheese.
Step 25: Then add on the finely sliced red onion.
Step 26: Then add a slice or two of tomato.
Step 27: Next, apply the special sauce to the underside of the bun cap.
Step 28: And that’s it! The end result is a fantastic smash burger!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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