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Found 7 results

  1. SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves. Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers. I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges. I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper. I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400) With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef and mixed in some diced onion and blue cheese crumbles. I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets. I placed my C.I. griddle over them and let it get smoking hot. I divided the ground beef into 4 roughly equal size balls. Once the griddle was smoking hot I placed the balls on. Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes. After approximately 40 minutes the fries were ready. Here it is plated up with a Modern Times Black House Coffee Rroasty Stout. This was excellent! Thanks for looking.
  2. Very happy with today result for brioche buns, I reduced the buns from 150 grams to 100 grams. The first rack was done at 275F resulting in lighter colour also toasted sesame seeds used. The final bun used black sesame seeds was at 350 F. Reason for number of buns was I gave half my dough batch to chef at work for him to bake and eat for his lunch, I dropped it off at 7:30 for him. This 100 g bun size was much easier to put mouth around burger. So tonight I made 6 oz balls for the smash burgers. This time I didn't over bake the buns like I did the first time. Family very happy with today's result.
  3. Yesterday, I picked up fresh Brioche Buns from Costco because I was asked to make smash burgers tonight. Tonight I used my looftlighter to light 5 spots on my charcoal in my Vision Classic B. While I was waiting for the Kamado to get to temperature, I made 9 x 6 oz balls. Once temperature was 400F, I did the smash burgers on my soap stone, after turning the burgers I seasoned them with fresh ground salt and pepper and put slice of medium cheddar on top. These were the best tasting burgers for me, the brioche buns were a game changer. The bricohe buns tasted much better than the regular large hamburger buns. Everyone loved the the smash burgers tonight. Sorry for no photos. Note to myself. Now that I know that Brioche buns taste this good I will to try and make some.
  4. Was feeling like smashburgers today and someone mentioned wanting shrimp... Why not both? So I started out with some wild caught Gulf shrimp and fresh ground 85/15 sirloin. Not everyone at Casa de Cue is a fan of shrimp so I needed some other toppings. How about bacon, baby bellas and sweet onion sautéed in garlic butter, and of course some sharp white and yellow cheddar cheese. The burgers were smashed on the KJ Cast Iron griddle and then the bacon went down to grease it back up for the shrimp. I also did a few grilled skewers and some scampi'd shrimp on the stove after I sautéed the 'shrooms and onions in a CI skillet. The 'Bella Smash Burger with Bacon The Shrimp Smash Burger with Yum Yum Sauce
  5. You guys/gals have been killing the smash burgers, I couldn't compete using my electric griddle inside so my Mrs. picked me up a half-moon griddle for Big Joe. I followed the method found in the article from SeriousEats and went from there. No oil on the griddle, dome temp about 450, raked the lump under the griddle plate and smashed with a non-slotted SS spatula. I scaled 2 oz balls of 80/20 Chuck that was ground yesterday at my local grocer, lightly formed the ball into a patty, and took them to the Joe. Put the patty down, smash for 15 seconds in a circular motion, scrape after about 30-45 seconds, flip, add cheese, put another flipped patty on the cheese'd patty, cook about 15 seconds, pull. http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html BEST. BURGER. EVVVVVER!!!
  6. Smash Burger Meal Using Home Ground Chuck Roast I just had to use my recently purchased meat grinder for some burgers. Chuck Roast from Costco was double ground using a 6mm plate for these smash burgers. They were simply seasoned with kosher salt and ground black pepper. The trimmed meat was put on sheet pan in freezer for about 30 minutes along with the grinder head to avoid any fat smearing issues during the two grinds. A side dish of sweet onion and fresh mushroom was prepared on Big(Red) Joe, firstly sauteing the sliced onions and grilling the mushrooms. Then when the onions were getting some brown in the Lodge cast iron adding about 1/3 cup beef stock (using 2 bouillon cubes) then putting mushrooms in pan and letting the whole sweat down with a nice grind of black pepper to develop flavor with the cover on the Dutch oven. I moved it onto the expansion rack due to the heat of the fire which I was getting set up at 500+ degrees for the addition of the cast iron cooking griddles. After removing the mushroom and onion cook, i swapped over to the griddle arrangement. The smash burgers were rolled in ¼ pound balls and were cooked on my new Big Joe Divide and Conquer cast iron reversible griddle plates. A pour of a tablespoon of avocado oil on the 600 degree iron where a burger will go, then add the burger ball, give it a good smash down using the bottom of a small frying pan and a piece of parchment paper, the addition of seasonings and a quick grill on both sides = perfect results in the burgers. I used a chuck of hickory inserted into the lower ash area for some smoke flavor. Son and I were mesmerized by the aromas as we cooked the burgers - it is helpful to tag team - he did the oil splash and added the meat, then I did the smash, he did seasoning and managed the cooking. I love it when a plan comes together! My son took fresh cucumbers and did a quick pickle on them for the meal and of course some nice avocado for the plate. The Smash Burger Diner Plate Hey - Where’s The Beef???? 5 lbs of Trimmed Chuck Roast Ready to Grind The Action Shot Delicious Beef (looks good enough to sample it raw – it was tempting to make a tartar) The Mushroom and Sweet Onions Side Dish Getting Big Joe’s D&C Cast Iron Griddle Plates Hot (600 degrees surface temp by the infrared thermo) Cooking Some Smash Burgers Fantastic Crust and Flavor on These Patties Now Add Some Griddle Toasted Buns and Go Enjoy! The flavor using fresh home ground beef was definitely the way to go on these burgers. The double grind on the 6mm (1/4 in) plate was perfect for the meat texture. Some of this ground beef will later be used in tacos and in a Mexican lasagna dish. If you have the opportunity you should try fresh home ground beef for your next smash burger! Enjoy!
  7. Upper Crust Smash Burgers on a Large European Bread Round So Friday night I was going to do smash burgers on pretzel buns and was foiled by the lack of the pretzel buns at the store and wound up doing Plan B which was pizzas. So tonight was a recycle to the smash burgers – but alas the store said the manufacturer had not sent the bun shipment to the area Publix distribution center. Humm…. I headed over to the international market to get some of the local Bosnian bakery individual sized buns but curses… foiled again. Sold out. Aha - they did have the large round “European Bread” from the same bakery and a quick engineering assessment said that four good sized smash burgers would fit on one bread round – which could then be cut into quarters. And it was, as it turned out, a nice alternative to the pretzel buns. 1-Smash Burger on Bosnian European Bread Round While in the market, I picked up a couple of large poblano peppers to roast, peel, and put on the burgers and did them first along with grilling the red onions. The six burgers were cooked on my new cast iron griddle from Academy Sports. Preheated to 550-600 degrees over direct heat. Cooked two at a time as they were ½ pounders and it was quick and easy to do it that way. 2-Burgers Cooking 3-Smash Burgers Are Done We quickly toasted the bread on the inside after the burgers were finished after carefully removing the very hot griddle. Then coated the bottom bread half with Hellman’s Mayo, added 4 burgers, some thick sliced red onion I had grilled, then the roasted and peeled poblano, and a bunch of sharp grated cheddar. 4-Bosnian European Bread Round 5-Toasting the Inside 6-Building the Burger Stack-1 7-Building the Burger Stack-2 On Big(Red) Joe I put in the expansion rack to give some additional distance from the 550 degree direct fire. Coated the inside of the top bread half with Zatarain’s Creole mustard and toasted the outside on the expansion rack for about a minute. Placed the full burger stack (without the bread top) on the expansion rack and while monitoring the bottom crust let it heat and melt and lightly brown the cheese as well as toast the bottom outside of the bread. Maybe 5 minutes – maybe less. 8-Toasting the Stack on Big Joe 9-It Is Almost Ready Pulled from Joe and finished the dress out with romaine lettuce and sliced tomato. Cut into quarters, added some homemade fermented dill pickles and some fresh veggies to the plate and then ENJOYED! It was a really good burger combo. 10-Add the Lettuce & Tomato 11-Close Him Up 12-Slice into Quarters So…here was dinner tonight and mission accomplished on smash burgers: 13-Plate It and Let's Enjoy! So next time you are thinking individual burgers consider doing them on a large sized high quality bun or bread round and cutting into individual serving sized portions. It is a different approach that is sure to be appreciated both for the food quality and the presentation/serving idea particularly for company.
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