Smash Burgers...I don't want no Stink'in Smash Burger

[gmc2003]

Just kidding. However I was in the mood for a hearty burger. One of those burgers that aren't real healthy for ya. Since the wife was having seafood, and I wasn't in the mood for seafood. I got a chance to experiment alittle with the kettle again.

Let the games begin. Forward insight - I couldn't finish my burger.

Here we have the 26" kettle going with the charcoal baskets. First I made a bacon weave and flattened out 1.5 pounds of 90/10 burger meat. Both where placed inbetwen the hot baskets. Burger meat was seasoned with Tony C's cerole seasoning. Bacon had some freshly cracked black pepper.

Shot of the chow after it's initial flip.

Closeup of the bacon cooking away.

...and a closeup of the burger patty.

one more flip and it's time to add 4 slices of Cabot Sharp Cheddar

Flip the bacon on top of the burger, and we're almost there.

Skidmark relaxing in the 90* heat.

Off the grill and onto the cutting board.

Using a pizza cutter to cut it into quarters

and finally plated on a bun with a special sauce I've been working on for a while. It's not quite there yet, but it's getting close.

Final tally:
Double Burger: two quarter pound patties
Bacon topping: 1/2 pound of bacon per sandwich
Filling factor: I couldn't finish one. Food overload on a hot day.

This tasted amazing, and will be doing it again. After my next blood pressure checkup of course.

Thanks for taking a look, and happy fathers day.

Chris

 

[TNJAKE]

Damn that looks delicious Chris. Should we call 911 and go ahead and get you a room reserved? Lol

 

[Kevin DeShazo]

That looks fabulous Chris

 

[sandyut]

I love it! killer execution on this burger!

 

[forktender]

Just kidding. However I was in the mood for a hearty burger. One of those burgers that aren't real healthy for ya. Since the wife was having seafood, and I wasn't in the mood for seafood. I got a chance to experiment alittle with the kettle again.

Let the games begin. Forward insight - I couldn't finish my burger.

Here we have the 26" kettle going with the charcoal baskets. First I made a bacon weave and flattened out 1.5 pounds of 90/10 burger meat. Both where placed inbetwen the hot baskets. Burger meat was seasoned with Tony C's cerole seasoning. Bacon had some freshly cracked black pepper.

Shot of the chow after it's initial flip.

View attachment 450373

Closeup of the bacon cooking away.
View attachment 450374
...and a closeup of the burger patty.
View attachment 450375

one more flip and it's time to add 4 slices of Cabot Sharp Cheddar
View attachment 450376

Flip the bacon on top of the burger, and we're almost there.
View attachment 450377

Skidmark relaxing in the 90* heat.
View attachment 450378

Off the grill and onto the cutting board.
View attachment 450381

Using a pizza cutter to cut it into quarters
View attachment 450382

and finally plated on a bun with a special sauce I've been working on for a while. It's not quite there yet, but it's getting close.

View attachment 450383

Final tally:
Double Burger: two quarter pound patties
Bacon topping: 1/2 pound of bacon per sandwich
Filling factor: I couldn't finish one. Food overload on a hot day.

This tasted amazing, and will be doing it again. After my next blood pressure checkup of course.

Thanks for taking a look, and happy fathers day.

Chris

Chris, holy cow man does that burger looks damn good but your poor dog looks like it got sick from drinking that PBR stuff/pond water.

Shiner Bock or Yuengling's is where it's at mainly the Bock because Yuengling's is super hard to find out here.

 

[Brokenhandle]

That's an awesome looking burger! I was trying to figure out what you were gonna use for a bun until you sliced it. Nice job

Ryan

 

[Central PA Cowboy]

Awesome Chris!

 

[smokerjim]

that's one good looking burger Chris, hope your still with us after that meal, please let us know!

 

[Misplaced Nebraskan]

Flat. Out. Nailed. It.

 

[Inscrutable]

Never would have occurred to me to grill a bacon weave ... very inventive!

 

[6GRILLZNTN]

Good Gracious Chris, that looks incredible! I hope your doctor doesn't belong to this forum. It also looks like Skid has good taste in cold beverages. Great job with the Kettle!

Dave

 

[greatfx1959]

absofreakinlutely gorgeous! big like

 

[pushok2018]

That's a Father's Day burger! Looks fantastic! Wish I had something like this for today' dinner but... by some stupid reason I have BBQ chicken for today!!!!!

 

[gmc2003]

Damn that looks delicious Chris. Should we call 911 and go ahead and get you a room reserved? Lol

Don't call yet Jake, My DIL is a nurse and I have her number on speed dial. Thanks for the compliment appreciate it.

That looks fabulous Chris

Thank you Kevin. It's one of those meals where your eyes are bigger then you stomach.

Chris

 

[gmc2003]

I love it! killer execution on this burger!

Appreciate the kind words and like Sandy. It tasted even better. Now to play around with the seasoning.

Chris, holy cow man does that burger looks damn good but your poor dog looks like it got sick from drinking that PBR stuff/pond water.

Shiner Bock or Yuengling's is where it's at mainly the Bock because Yuengling's is super hard to find out here.
View attachment 450385

We're pretty simple folks here - same goes for skid. Been drinking PBR and Gansett since about 1976. I don't think I'll be changing any time soon. I do have a 4 pack of Tribute(something) that my SIL left here last week when he visited. They also left 3 cans of hard cider. I'm gonna give them to my son. He enjoys that newfangled stuff. Really appreciate the compliment and like Fork thank you.

Chris

 

[SecondHandSmoker]

Heart attack be damned!
That is a fine looking burger.

 

[forktender]

Just kidding. However I was in the mood for a hearty burger. One of those burgers that aren't real healthy for ya. Since the wife was having seafood, and I wasn't in the mood for seafood. I got a chance to experiment alittle with the kettle again.

Let the games begin. Forward insight - I couldn't finish my burger.

Here we have the 26" kettle going with the charcoal baskets. First I made a bacon weave and flattened out 1.5 pounds of 90/10 burger meat. Both where placed inbetwen the hot baskets. Burger meat was seasoned with Tony C's cerole seasoning. Bacon had some freshly cracked black pepper.

Shot of the chow after it's initial flip.

View attachment 450373

Closeup of the bacon cooking away.
View attachment 450374
...and a closeup of the burger patty.
View attachment 450375

one more flip and it's time to add 4 slices of Cabot Sharp Cheddar
View attachment 450376

Flip the bacon on top of the burger, and we're almost there.
View attachment 450377

Skidmark relaxing in the 90* heat.
View attachment 450378

Off the grill and onto the cutting board.
View attachment 450381

Using a pizza cutter to cut it into quarters
View attachment 450382

and finally plated on a bun with a special sauce I've been working on for a while. It's not quite there yet, but it's getting close.

View attachment 450383

Final tally:
Double Burger: two quarter pound patties
Bacon topping: 1/2 pound of bacon per sandwich
Filling factor: I couldn't finish one. Food overload on a hot day.

This tasted amazing, and will be doing it again. After my next blood pressure checkup of course.

Thanks for taking a look, and happy fathers day.


Chris

Chris are those blood pressure and cholesterol med's lined up behind the burger in the last pic standing at the ready???

Awesome looking burger I want one please, I'll even supply the PBR Tall boy's.

Dan

 

[gmc2003]

That's an awesome looking burger! I was trying to figure out what you were gonna use for a bun until you sliced it. Nice job

Ryan

Thank you Ryan, I made sliders this way once before, but the meat to bun ratio wasn't quite there. So this time I decided to go all out. Thanks for the like also.

Awesome Chris!

Appreciate that Cowboy and for the like. It definitely hit the spot.

Chris

 

[gmc2003]

that's one good looking burger Chris, hope your still with us after that meal, please let us know!

Still around and kicking. I've got two months before my next checkup - so plenty of time to burn this baby off. Appreciate the like and kindly words Jim.

View attachment 450399

Flat. Out. Nailed. It.

Thanks Zach for the compliment, like and laugh!!! My wife just sort of looked at it when I brought it in. Skidmark was licking his chops(probably thinking hurry up old man).

Chris

 

[gmc2003]

Never would have occurred to me to grill a bacon weave ... very inventive!

Thanks Inscrutable, The weave is a little fragile in the beginning(getting it on the grate) but it tightens up nicely fairly quickly, and it's a whole lot better then two strips of bacon.

Good Gracious Chris, that looks incredible! I hope your doctor doesn't belong to this forum. It also looks like Skid has good taste in cold beverages. Great job with the Kettle!

Dave

Thank you very much Dave for the compliment. God I hope he's not a member on the forum - don't scare me like that. Skidmark learned from the best(ha ha).

Chris