Plancha Smash Burgers Recipe

Introduction

For this recipe, we used our Slow ‘N Sear kettle.

Prep Time: 30 minutes

Cook Time: 15 minutes • Serves 4

Ingredients 

1.) 1 pound of ground 80/20 beef, formed into four 4oz (113.39 grams) balls
2.) 8 slices of pancetta (or bacon)
3.) 4 hamburger buns
4.) 8 slices of cheese
5.) 8 leaves of green leaf lettuce
6.) 1 large onion sliced into very thin rings
7.) 4 slices ripe tomato
8.) ½ cup mayo
9.) 1 tablespoon ketchup
10.) 1 tablespoon prepared yellow mustard
11.) 1 tablespoon Italian vinaigrette salad dressing
12.) 1 tablespoon diced pickled cherry peppers
13.) 2 tablespoons clarified butter
14.) Salt and pepper to taste

Prep

Form the ground beef into four equal-sized balls, each about 4 ounces (113.39 grams) in size. Then, for the sauce, combine mayo, ketchup, mustard, vinaigrette, and cherry peppers and refrigerate until ready to use.

Cook

Arrange charcoal briquettes inside the Slow 'N Sear® Kettle in a crescent pattern, then light it by spreading a pre-lit batch from a half-full charcoal chimney.

With gloved hands, carefully place SnS Plancha on the kettle.

Allow the plancha to heat up to 435°F. (until water beads and vaporizes).

Move the onions to the cooler side of the plancha once they are translucent and golden brown.

In the centre of the plancha, cook pancetta (or bacon slices) until golden brown and crisp.

Butter the insides of the hamburger buns and toast them until golden brown on the plancha's lower centre.

Place the meatballs in the upper centre of the plancha and smash to the desired thickness, holding pressure for about ten seconds per patty. To smash the meatballs, use a "burger smasher" or a spatula.

Shake on some salt and pepper as soon as all of the patties are smashed.

When the tops of the patties appear to be cooked through and small steam holes appear, they are ready to flip.

 Check Our Kettle Grills and Accessories