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Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Feb 1, 2012
Rio Rancho, NM
yankee2bbq yankee2bbq 's post on smashburgers got my taste buds fired up so decided some Oklahoma Smashburgers would take care of that.
Besides, I needed to try out the grill since I converted it to NG. :emoji_laughing:

Simple ingredients:
1 lb ground brisket (referred to GB from here on)
3 TBSP Panko Bread Crumbs
1 whole onion sliced thinly.
8 slices of American Swiss cheese (didn't have any regular American cheese)
Smashburger sauce (recipe below from web)

Add the Panko bread crumbs to the GB and mix completely
Make eight 2oz. (56.7g) balls from the GB
Slice the onion thinly
Once griddle is heated place a blob of onion on the griddle and smash a GB ball on top.
When onions are caramelizing and meat is cooked, flip over. Any onions that flew, can be put back on.
When ready, add a slice of cheese on top. Once melted, remove from griddle.

I did these only 2 at a time since they go so fast.
The second two were just burger and cheese. Could have added onions, but didn't.

Repeat for the next four burgers.

You get 4 quarter pound delicious burgers.

Had a great lunch with a little corn and Grandma's cucumber dish on the side.

Oklahoma Smashburgers 2024-04-17_1.jpg
Oklahoma Smashburgers 2024-04-17_2.jpg
Oklahoma Smashburgers 2024-04-17_3.jpg
Oklahoma Smashburgers 2024-04-17_4.jpg
Oklahoma Smashburgers 2024-04-17_5.jpg

How To Make Smashburger Sauce

Step One: In a medium-sized mixing bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, 1 tablespoon of sweet pickle relish, and 1 teaspoon of apple cider vinegar.

Step Two: Add a small dash of Worcestershire sauce. Be cautious with the quantity – a little goes a long way in adding that unique savory depth.

Step Three: If you’re including smoked paprika for an extra smoky flavor, sprinkle in 1/4 teaspoon. This is optional but highly recommended for a deeper, more complex taste.

Step Four: Season the mixture with salt and pepper to taste. Start with a small amount, stir well, and taste. Adjust the seasoning as needed until you find the perfect balance.

Step Five: Once all the ingredients are well mixed, cover the bowl with plastic wrap or a lid. Refrigerate the sauce for at least one hour. This chilling time allows the flavors to meld and intensify.

Step Six: Give the sauce a final stir before serving. If it’s too thick, you can thin it slightly with a teaspoon of water or more vinegar, depending on your taste preference.
Man they look great.

You did remind me of what I forgot to put on my list for my Super Walmart that I was at a couple hours ago. Angus burger meat.
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Dang it! Now I'm craving a burger. I may have to fire up the griddle this weekend. Yours looks mighty good.

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