Taken from BBQ Everything by Northern Irish cook Jim Moore, this smash burger recipe is sure to be a hit at dinner time.
Speaking about the magic of the recipe, Jim Moore says:
“There’s something primal and perfect about a smash burger; just pure beef, fire and technique. Born from the diners of the American Midwest, this burger style has taken on a life of its own over recent years, in backyard barbecues and food trucks around the globe.
What makes it so special? It’s all in the smash. By pressing a fatty meatball onto a blazing-hot griddle you create an unbeatable crust that locks in flavour while keeping the inside tender and juicy. This recipe celebrates that simplicity but leaves plenty of room to tune into your own, from adding smoked cheese to slipping in some jalapeño jam or swapping in a spicy aioli.”
Serves 4
Prep Time:
15 minutes
Cook Time:
10 minutes
Ingredients:
100% beef mince (70:30 meat:fat ratio) ask your butcher to grind it fresh
BBQ rub or sea salt and freshly ground black pepper
Slices of your favourite cheese
ADD-ONS
Brioche buns, sliced in half
Mayonnaise
Lettuce
Tomato slices
Crispy bacon
Sautéed mushrooms and onions
Burger sauce
Prep
Form the meat into meatballs slightly larger than a golf ball (aim for two per smash burger).
Heat a cast-iron pan or griddle on the BBQ grill or hob until screaming hot – 240–290°C (464–550°F).
Grill
Place a meatball on the pan and smash down flat with a sturdy spatula – you want a thin patty with a deep sear, as that’s where the flavour lives. Season immediately with a BBQ rub or just salt and pepper. Don’t force the flip – when it’s seared properly, it’ll release on its own – about 60–90 seconds.
Flip, add your favourite cheese, and cover the grill to melt.
Serve
Layer up your burger: spread mayo on the bottom brioche bun, then top with lettuce, a thick beef tomato slice, two cheese-covered burger patties, some bacon, mushrooms, onions and burger sauce, then top off with the lid of the brioche bun.
Enjoy hot and juicy with napkins at the ready.
Smoke It Up: Add a touch of wood smoke by placing a small smoker box or wood chips on the grill.
Spicy Twist: Mix chopped jalapeños into the beef or top with pickled chilli.
Double Down: Go animal-style with grilled onions, secret sauce and a lettuce wrap.
