Smash Burgers Anyone?

I’ve never made a smash burger. I had never even HAD a smash burger until my neighborhood market, Staff of Life, started doing them on Tuesday nights. From the first bite, I was hooked! Crispy edges, juicy, and flavorful. Obviously, the quality of ground beef you use matters, but I always pride myself on buying high end beef. The only problem…I didn’t have a griddle, but I do now! I bought the Made In Carbon Steel Griddle. I watched the video on how to season it on their website and I was ready to rock and roll.

Now for the recipe, I got Gaby Dalkin’s new Grilling Cookbook and there happened to be a Butter Smash Burger recipe. She’s my go to for things that I never knew I needed and THESE are a perfect example of just that. Ready for a butter trick? Put a stick of butter in the freezer for 5-10 minutes, then grate it on a cheese grater to incorporate evenly into a mixture. Works great for pie dough, biscuits, and cobbler, too!

While the BBQ and griddle were coming up to temp, I taught the kids how to harvest some green and red leaf lettuce from our garden for the burgers. I also cut the pickles, sliced the tomatoes, while Charlie husked the corn. We were ready to rock and roll!

Given that this was my first time using a griddle on the BBQ, I have some tweaks to make next time, for example, I’d add some oil to the griddle first, then put the meat on to avoid sticking. It’s a new griddle, so with use, more seasoning will get on the griddle and will help with this, too.

food, smash burger

dinner, entree, lunch

American

Yield: 4-8

Author: Erica Manfre

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First time Smash Burger

This ultimate juicy smash burger adds butter...because more fat equals more juice!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Cook modePrevent screen from turning off

Ingredients

• 2lb of 80/20 chuck (no hormone or antibiotics is what I used
• 1 stick (1/2 cup) of butter grated 9 (freeze for 5-10 minutes prior to using a cheese grater)
• 1 tsp dried garlic
• salt and pepper - season to your liking
• 4-8 burger buns

Instructions

1. Mix all ingredients with your hands and form into a loose ball - if you over pack, you'll get a tougher burger
2. I made 4oz burgers, so I got 8 total
3. Get the griddle HOT (425-450 degrees F)
4. I use a laser temp gun thingy - I use this for pizza and ribs too, it’s worth the $9
5. I could fit 3 at a time on my griddle, so place them on the griddle, then press till they’re thin
6. I would use parchment or oil on the press next time to avoid sticking
7. My bbq isn’t level (I’m going to fix that next time), but I used it to my advantage this time and used the pooled fat in the corner to cook my onions
8. To toast or not toast your buns….THAT is the question!
9. We didn’t toast, but I preferred them toasted.
10. And dress to your liking! That’s it!

Recommended Products

Digital Infrared Thermometer Gun

Carbon Steel Griddle

Nutrition Facts

Calories

385.08

Fat

25.43 g

Sat. Fat

15.06 g

Carbs

32.89 g

Fiber

1.23 g

Net carbs

31.67 g

Sugar

4.74 g

Protein

6.67 g

Sodium

549.2 mg

Cholesterol

60.74 mg

https://americanhuney.com/blog/2024/6/19/smash-burgers-anyone

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