Smashburgers

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02ebz06

Master of the Pit
Original poster
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Feb 1, 2012
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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)
S&P
Smashburger sauce (recipe below from web)

Process:
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.

Jim
 
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