Smash Burgers

Smash Burgers

For years we made burgers with onions, breadcrumbs, mustard, cumin… They were good. Then we saw someone make a Smash burger and had to try it. OMG, they’re the best burgers yet.

Try them before you decide these are just a fad and no different from any other burger. You’ll be happy you did, and it will save you a stack of time.

The most important thing here is to make sure your mince has a good amount of fat, at least 15%. Go see your butcher and get some aged beef mince, you won’t regret it. 

Cooking surfaces

Small Cast Iron Skillet

BBQ Temperature

Ingredients

For the burger

  • 500g beef mince, I use mince with 15% or more fat, it’s got flavour
  • Maldon salt

Other ingrdients

  • 4 x Brioche rolls
  • Gem lettuce leaves
  • Mayo
  • Ketchup
  • Pickles
  • Plastic burger cheese

Equipment

  • Big Green Egg Skillet
  • Big Green Egg burger press

Quote me for a skillet

New Field

Method

To make the burgers

  1. Split your 500g of mince into four and roll into balls.
  2. Setup your Egg for a direct cook at 250°C with a cast iron pan or plancha as your cooking surface.
  3. Place the balls into or onto your surface and use the burger press to squish them until they are just over 1/2 cm thick.
  4. Cook for about 2-3 minutes until a crust has formed, and then flip.
  5. Cook for another 2 minutes and then serve.

To assemble your burger

  1. Cut your roll and put a good dollop of mayo on the bottom of the bun.
  2. Add a gem lettuce leaf.
  3. Pop on the burger.
  4. Add you other toppings.
  5. Close your bun.

Yes, it is really as simple as that.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
Vegetables
Vegetables
LetzQ Spit with pork
Pork
Apron
Beef
French trimmed rack of lamb
Lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Chicken
Seafood
Fish and Seafood
Rasperry and almond cake
Desserts
Garlic Bread
Breads and Pizza
Seafood
Drinks

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg

LetzQ

Big4Space

VLAZE

Delivita

 

0