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tailgate recipes
burger

MGoBBQ: Smashburgers Comment Count

GoBlueBBQ November 1st, 2018 at 4:18 PM

[Sponsor Note (via Seth): Lantana’s CEO Matt Gase is an avid MGoBlog reader and also a total hummus iconoclast. If you want to try some crazy good hummus, find the striped lids in your local grocer.

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Also you should know that I requested this recipe after I saw THIS on Joe's Instagram]

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As much as I love to fire up the smoker and settle in for a 12 to 18 hour brisket cook, I think a quick burger may rank higher on my WANT list. I was raised on smash style burgers growing up in the Flint area. I lived off olive burgers from Halo Burger and cheeseburgers from my all- time favorite, Angelo’s Coney Island on the Eastside of Flint. So when Seth texted me last week, DEMANDING (For personal reasons) I make smash burgers for the next post, I couldn’t really argue. They are easy, tasty and always a huge hit at tailgates.

Ingredients:

  • 80/20 Ground beef (At least 20 % fat)
  • Salt/Pepper/Garlic Mixture
  • American Cheese
  • Buns
  • “Secret Sauce” of Ketchup, Mayo and chopped pickles.

Directions:

You can make these in a cast iron pan or on a good griddle. I went with my griddle on the Bo-B-Que patio. Get your skillet or griddle screaming hot and shoot for 450 - 500 degrees. This will guarantee us a nice crust on the burger.

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As the griddle is heating up, section out your ground beef in small balls. Don’t roll them too tight as you want the meat to be somewhat loose. I shoot for 3 oz patties and always go for the DOUBLE DOUBLE. This is a double burger with double the cheese.

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[After THE JUMP: the juice is loosed]

Once you have your burgers portioned out, grab your favorite buns. I prefer a good potato roll or Brioche for these.

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I also love my buns toasted to help keep them from getting soggy. Here’s the kicker....Use mayo instead of butter to get a beautifully crusted bun. Do the same with your next grilled cheese. Mayo is just oil and egg and gives a much nicer crust.

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You won’t taste the mayo but you will get a little bit more tang on the bread. Spread the mayo thin and set on the griddle. I let them go for about a minute total.

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Once the buns are toasted, dress them up with your favorite toppings. The burgers only take 60 – 90 seconds, so you want to be ready to roll when they come off the griddle.

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I went with a simple “SECRET SAUCE” of ketchup, mayo and chopped Wickles Pickles. The pickles are a little spicy, but pair well with the sweetness from the mayo and ketchup. Now... on to the burgers.

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Top each burger with parchment paper and SMASH with a heavy spatula.

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Press down for 10 seconds. This helps the burger stick to the griddle and form that great crust. The parchment paper keeps the burger from sticking to your spatula. Don’t worry, the paper will not burn.

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After 10 seconds, remove the spatula and the parchment paper. Season with your salt, pepper and garlic combo. This is all you really need when seasoning beef.

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After 45 seconds, you’ll see the juices start to exit the top of the burger. This is a good sign. Take your “Griddle Dedicated” paint scraper or metal spatula and run it under the burger. Get all that crust up from the griddle surface. Do not use tongs on this one. Trust me.

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Once turned over, top with AMERICAN CHEESE. Look at that crust. YUMMMMMMM

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This cheese melts perfectly and is the only cheese you’ll ever use on a smash burger. Double them up and let go for another 20-30 seconds. We just want the cheese to melt.

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I enjoyed this burger with a side of Lantana Deviled eggs. These are regular deviled eggs, but using your favorite hummus in place of Mayo. I’m a fan of the 3 Pepper Extra Spicy or Sriracha Carrot hummus in these.

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Add your favorite toppings and enjoy a few. You will be amazed by how juicy this boiger is. Where’s the bacon? Go Blue!!!! Check out my Instagram page at @GOBLUEBBQ for more recipes and shenanigans.

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Comments

901 P

November 1st, 2018 at 6:48 PM ^

I've used lower fat ground beef and it's worked out for me. I find the 80/20 leads to a lot of splattering, especially if I am making a bunch and the oil starts to accumulate on the pan. (I know I should probably just wipe it occasionally, but I'm lazy and it's super hot and then I have oily paper towels to deal with.) But the paint scraper as spatula--that's brilliant!

Joined: 01/12/2015

MGoPoints: 9973

Naked Bootlegger

November 1st, 2018 at 4:51 PM ^

Damn you for posting this deliciousness on the first day of my "lose 20 pounds in the next few months" diet.   Damn you.   

Now excuse me while I calculate my dinner caloric buffer on MyFitnessPal to see if a smash burger fits.   Alternative:  starve myself on Saturday morning and early afternoon, then stuff my face with these gems post-game.

Joined: 01/28/2011

MGoPoints: 34714

Section 1.8

November 1st, 2018 at 5:02 PM ^

I'm seeing some beautiful grilled onions in that first picture.  Going to all this trouble with a burger, I would definitely go the extra step with the grilled onions.  Beautiful!

And spiced hummus instead of mayo for deviled eggs is total brilliance.

I did some grilled cheese with mayo instead of butter on the bread.  I am a believer.  Particularly for griddle-toasted buns. 

Joined: 01/04/2018

MGoPoints: 1167

Steve in PA

November 1st, 2018 at 7:08 PM ^

Thanks for the mayo tip.  I never heard that before and I'm needing to try that on toasted cheese now.

I also never had a smash burger before.  Looks good an I will try this.  I"m also thinking I will try something with ground pork.

Joined: 08/10/2009

MGoPoints: 6327

MGlobules

November 1st, 2018 at 7:55 PM ^

That's a lotta protein, podna. I'd just go with a simple salad. Or some slaw. And American cheese just isn't good for you; go with some Colby and a mild cheddar (mix them even--that's how "American" cheese started out, before they learned how to save and do it with whey solids, other crap.) Love the technique, though. Going to go ahead and do this on Saturday.

Joined: 11/17/2008

MGoPoints: 47697

Esterhaus

November 1st, 2018 at 10:23 PM ^

Your balls are too small, lack sufficient gravity, and your toasted buns too soggy from taking on another bubba's "mayo." Well and so there is the beefy that... let's not talk about your cheese issue shall we? - Daddy Redamak's, New Buffalo

Joined: 03/16/2015

MGoPoints: 7733

GoBlueTal

November 1st, 2018 at 10:32 PM ^

only real butter on the buns - first, because it's on the inside, the actual browning is less important than the flavor - any texture difference is more than compensated with a well seared burger.  Second, because FLAVOR!!!  

This is slightly relaxed on a burger because there is a tang from the mayo, you are replacing a flavor with a flavor, depends on toppings.  I still wouldn't do it, but I'm not you.  

Still, mayo on a grilled cheese - the whole point of the sandwich is its creaminess and the fat of the butter is critical!  If you want tang there, trust me, a little mustard, it's a much better balance to the flavors of whatever cheeses (yes, plural cheeses - you need a melty (almost always good american), a bitey (young cheddar or similar), and a creamy (meunster or similar) you choose. 

Mayo on a grilled cheese is for buckeyes!

Joined: 10/15/2011

MGoPoints: 962

BG Wolverine

November 2nd, 2018 at 8:01 AM ^

Dude I got a Blackstone outdoor gas flat top griddle a few years ago.  Burgers cooked on these type of grills are just the best.  Soooo good.  a must have for any grilling enthusiast!!

Joined: 10/24/2015

MGoPoints: 3925

IYAOYAS

November 2nd, 2018 at 11:21 AM ^

I actually use an opposite method. I place the pack of ground beef onto my largest cutting board and, using a fork, gently loosen the ground beef into a thin layer. From there I gently form the beef into patties. No squishing ever. The many loose ends on the beef crisp up leaving the interior juicy.  A bit dicey on a grill but works well on cast iron.  

Will try this method next time. 

Joined: 09/13/2018

MGoPoints: 3485

Tucson Wolverine

November 6th, 2018 at 10:03 AM ^

I tried this last night, and I must say...it was pretty much a life-changing experience. Thanks OP! I've never quite been able to replicate that restaurant-level experience with making burgers at home. Now, this will be my go-to technique. Even my 4-year old MgoDaughter who never eats burgers wanted one and finished it.

Joined: 03/09/2012

MGoPoints: 56