Classic smash burger
Recipe
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20 minutes
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30 minutes
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50 minutes
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4 persons
Have you ever made a smash burger on your Big Green Egg? It’s easier than you might think. Discover how simple it is with this recipe for a classic smash burger for the kamado. The starting point is a ball of minced meat. Make sure not to knead it, so that the mince maintains a coarse texture. By placing it on a plancha and immediately flattening (smashing) it with a cast-iron burger press, you get a thin burger with a deliciously crispy edge. This recipe is for a classic smash burger with a slice of melted cheddar on top. Acquired a taste for it? Then try making the Korean BBQ smash burger too.
INGREDIENTS
Burgers
- 600 g minced beef
- 2 large shallots
- 4 burger buns (brioche)
- olive oil, to grease
Sauce
- 2 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- 1 tbsp ketchup
- 1 tsp mustard
- 2 tsp gherkin juice (from the jar of gherkins)
Topping
- 4 slices cheddar
- 20 gherkin slices
IN ADVANCE
- Light the charcoal in the Big Green Egg, insert the convEGGtor Basket a Half Stainless Steel Grid on one side and a Half Cast Iron Plancha on the other (flat side up) and heat to a temperature of 180°C.
- Meanwhile, divide the minced meat into 4 equal portions and form them into balls. Do not knead them, so that the minced meat maintains a coarse texture. Peel the shallots and cut them into thin strips or rings.
- Cut the buns in half and mix all the ingredients for the sauce.
- Cut 4 squares of baking paper about 20 centimetres long.
METHOD
- Place 2 or 3 of the halved buns with the cut surface face down on the grid and grill for about 30 seconds. Turn the buns a quarter turn and grill for another 30 seconds. Repeat with the rest of the buns and close the lid of the kamado after each action. Set aside.
- Grease the plancha generously with olive oil. Spread a quarter of the shallot on the plancha, about the size of a smash burger. Place a meatball on top, cover with a piece of baking paper and press with the cast-iron burger press so that you get a flat burger. Remove the baking paper and sprinkle the burger with salt and pepper. Close the lid of the kamado and fry the burger for about 2 minutes until the bottom is nicely browned. Flip the burger with a spatula, place a slice of cheddar on top and fry for about 1 minute until the cheddar has melted.
- Scoop the burger out of the Big Green Egg. Place the burger on the bottom half of the bun and top with the fried shallot, 5 gherkin slices and a dollop of sauce. Cover with the top of the bun. Make the rest of the smash burgers in the same way.
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