Using your kitchen scales, divide your meat into 140g
portions and roll each one gently into a ball. Not too com-
pact and do not season at this point. Slice the onions as
thinly as possible. Slice the buns.
PREP TIME
10 minutes
BARBECUE TIME
5-8 minutes
BARBECUE TEMP
220°C
COOKING METHOD
Direct
SKILL LEVEL
Medium
EQUIPMENT
Griddle Press
Basting Dome
560g minced Beef
4 slices of US style burger
cheese
4 brioche buns or similar
Salt & oil for cooking
1 lage white / spanish onion
1. Preheat the griddle to 220°C.
INGREDIENTS
RUBS AND MARINADES
Salt & pepper
Chicago style BBQ sauce
2. Place the 4 balls of mince beef directly onto the grilled
and season liberally. Pile thinly sliced onion on top of the
balls. Using a Grill Press very firmly squash the onions and
meat into a flat patty. Season a second time with salt &
pepper.
3. Give the patties 2-3 minutes then flip so the onions are
facing the heat of the griddle. Add a sprinkle more of the
seasoning then then add a couple of cheese slices to each
patty.
Squirt a little water around the burgers and cover with the
Basting Dome to melt the cheese.
IN THE KITCHEN
AT THE GRIDDLE
4. Once you’re happy the patty is cooked through and
starting to caramelize scoop the whole pile off the griddle
with a spatula and onto a bun base. Add barbecue sauce
and serve.
SERVES 4
Smashed Burgers
13
Quick-Start Guide
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