[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.

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.

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.

[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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.

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.

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.