Oklahoma Smash Burger
Burger
Born in the diners of Oklahoma, this is the smash burger done right on the kamado: thin patties pressed hard onto a screaming-hot griddle with a bed of shaved onion, so the onion caramelizes right into the beef. Melting cheddar, a toasted bun, and that unmistakable crispy, lacy crust, messy, juicy, and impossible to eat without both hands.
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INGREDIENTS
INGREDIENTS: • 600 grams ground beef (80/20, not too lean) • 2 large onions, sliced paper-thin • 8 slices cheddar cheese • 4 brioche or smash burger buns • 1 teaspoons salt • 1 teaspoons black pepper • 2 tablespoons neutral oil (e.g. sunflower oil) • 2 tablespoons butter, for the buns • 4 pickles, sliced • 4 tablespoons mustard or burger sauce of choice
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01Ground beef
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02Onions
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03Brioche Bun
INGREDIENTS: • 600 grams ground beef (80/20, not too lean) • 2 large onions, sliced paper-thin • 8 slices cheddar cheese • 4 brioche or smash burger buns • 1 teaspoons salt • 1 teaspoons black pepper • 2 tablespoons neutral oil (e.g. sunflower oil) • 2 tablespoons butter, for the buns • 4 pickles, sliced • 4 tablespoons mustard or burger sauce of choice
Preheat the kamado and plancha
Preheat your BSTRD kamado with a cast iron griddle or plancha on top, until it reaches around 230-250°C (450-480°F). Let the plate get properly hot for the best smash result.
Portion the meat
Divide the 600 grams ground beef (80/20, not too lean) into 8 small balls of about 75g each. Season lightly with 1 teaspoons salt and 1 teaspoons black pepper.
Smash with onion
Lightly grease the hot plate with 2 tablespoons neutral oil (e.g. sunflower oil). Place a handful of thinly sliced 2 large onions, sliced paper-thin on the plate and immediately press a meatball on top. Smash the meat hard and flat with a spatula or burger press, so the onion presses into the meat and sticks to the bottom of the patty.
Cook the first side
Let the patty cook for about 2 minutes without moving it, until a deep, caramelized, crispy edge forms. Flip the patty so the onion side faces up.
Melt the cheese
Immediately place a slice of 8 slices cheddar cheese on each patty as you flip it, so the cheese starts melting while the other side finishes cooking, about 1m 30s
Toast the buns
Toast the 4 brioche or smash burger buns briefly on the plancha with a bit of 2 tablespoons butter, for the buns, until golden and lightly crisp.
Build and serve
Stack two patties with melted cheese and onion on top of each other on the bottom bun. Add 4 pickles, sliced and 4 tablespoons mustard or burger sauce of choice, close with the top bun, and serve immediately.