BBQ

Indispensable. By pressing beef meatballs down hard on a hot cast iron plate (plancha) on the BBQ, you get that perfect, crispy crust. Served with melted cheddar and a classic burger sauce.

Recipe

Smashburgers from the BBQ

Flattened, full of flavor, and ready in a few minutes. The old-school, crispy burger hype you have to try!

Course	Main course
Kitchen	American
Servings	4

Preparation time

Preparation time	15 mins
Total	15 mins

Equipment

Plancha / plate
Hamburger press

Ingredients

600 grams ground beef (choose 20% fat, for example chuck/short rib ground beef)
4 soft hamburger buns (brioche)
4 slices melting cheese (Cheddar)
Head of iceberg lettuce (finely chopped)
1 tomato (thinly sliced)
Burger sauce (3 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp mustard, chopped pickle)
Salt and pepper
Butter (to spread on the buns)

Smashburgers from the BBQ plancha

Preparation method:

Heat a cast iron griddle (plancha) on the BBQ until it is scorching hot.
Form the ground meat into 8 small balls (approx. 75 grams each). Do not knead them too much.
Slice the buns open, lightly butter the inside, and toast them briefly on the side of the BBQ.
Place the balls on the hot griddle and immediately press them down hard and flat with a heavy spatula or 'smash' tool. Sprinkle with salt and pepper.
Cook for 2 minutes until the bottom has a dark brown, crispy crust.
Flip the burgers over, place a slice of cheddar on half of the burgers, and place the other burger on top. Cook for another 1 minute until the cheese melts.
Assemble the burger: bun, sauce, lettuce, tomato, the double meat patty, and the top bun.

And voila! Your smashburger is ready!

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