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Smashburger Recipe (How To Make A Smashburger)

The Smashburger: a true legend among burgers. Follow this step-by-step Smashburger recipe to cook one of these delicious burgers on your home grill…

Smashburger Recipe (How To Make A Smashburger)

The first thing you want to do for this Smashburger recipe is create the Smash Sauce. For this you will need

  • ¼ Cup Mayonaise
  • ⅛ Cup Mustard
  • 1½ Tbsp Relish
  • 1½ tsp Lemon Juice

Moving on to the Smash Seasoning. For this, mix

Next, preparing the patties. For each patty you will need one ⅓ portion of minced 80/20 beef. Shape each portion into a loosely packed meatball. Handle the beef on a piece of parchment paper.

Time to light up the pit! Preheat a flat top griddle or a stainless steel skillet. Spread some butter on the surface. Place the meat portions on the griddle/skillet with the parchment paper face up, and press using a hamburger smasher for 10 seconds each. Remove the parchment paper and apply the Smash Seasoning. When it’s time to flip the patty use your spatula to scrape it off the surface. Flip and place a slice of American cheese on each patty.

While the second side of the patties is cooking, give the buns a toast.

When everything is ready, it’s time to assemble the Smashburger! To do it just like the original, lay down some Smash Sauce on the bottom bun, followed by a little ketchup, some green leaf lettuce, one slice of tomato, red onion, another tomato slice and 3 pickles.

Enjoy!

 

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Greg Mrvich

Greg Mrvich

If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! Find us on YouTube
Greg Mrvich

3 Responses to Smashburger Recipe (How To Make A Smashburger)

  1. This was very, very tasty but I would halve the water at the beginning, the final sauce, although delicious, was really dilute and I had to reduce it on the stove to get it like a glaz

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