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Good Evening
I tried my hand at a smash burger this evening. I can see why everyone loves the smash burgers - it was great!
Each patty started out as 4 ounces, melted some grated cheddar, topped with grilled red onions, burger sauce, and on a grilled bun. I did these on my Weber Spirit gas...
Filet Mignon that I butchered from the whole tenderloin, sous vide at 130 for 2 hours and then reverse seared on a pecan burning pellet grill at 700 degrees with grill grates. Delish!
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