Description
BBQ Smash Burger
Ingredients:
1 lb ground beef (75/25)
½ tsp salt
½ tsp cracked black pepper
½ tsp smoked paprika
1 tbsp bacon fat
4 brioche buns
½ cup BBQ sauce
½ cup coleslaw mix
¼ cup pickle slices
4 slices crispy bacon
4 slices smoked cheddar cheese
Instructions:
Preheat a griddle to high heat.
Divide beef into balls and season with salt, black pepper, and paprika.
Smash patties onto the griddle and cook for 2 minutes per side.
Toast buns using bacon fat for extra flavor.
Assemble burgers with BBQ sauce, a beef patty, smoked cheddar, crispy bacon, coleslaw, and pickles.
Serve hot and enjoy the smoky goodness!
#BaconLover
Step-by-Step Guide
Follow these detailed instructions for the perfect BBQ Smash Burger. First, ensure your griddle or heavy skillet is screaming hot—this is crucial for the signature crust. Divide the 1 lb of ground beef into four equal balls, about 4 oz each. Do not overwork the meat. In a small bowl, combine the salt, black pepper, and smoked paprika. Generously season each ball with the spice mix just before cooking. Place a ball on the hot griddle, immediately press down firmly with a sturdy spatula using a second tool (like another spatula or a small saucepan) to apply even, heavy pressure. Hold for 10 seconds to ensure maximum contact. Cook for exactly 2 minutes without moving. You should see a deep brown, lacy crust forming. Flip the patty, immediately top with a slice of smoked cheddar, and cook for another 2 minutes. While the patties cook, brush the cut sides of your brioche buns with the bacon fat and toast them on the griddle until golden brown.
Serving Suggestions
These robust burgers pair beautifully with classic cookout sides. Serve them with a heaping portion of crispy french fries, sweet potato fries, or onion rings. For a lighter option, a simple side salad or grilled corn on the cob complements the smoky flavors. Don’t forget cold beverages—a chilled craft beer, iced tea, or lemonade are perfect for cutting through the richness.
How-to Summary
To summarize: Heat griddle, form beef into four balls, season, and smash each into a thin patty. Cook for 2 minutes per side, adding cheese after the flip. Toast buns in bacon fat. Assemble with BBQ sauce, the cheeseburger, crispy bacon, coleslaw mix, and pickles.
Frequently Asked Questions
Can I use a different fat than bacon fat?
Yes, you can use butter, mayonnaise, or a neutral oil, but bacon fat provides unmatched savory flavor.
What if I don’t have a griddle?
A heavy cast-iron or stainless steel skillet works perfectly. Just cook one or two burgers at a time.
How do I prevent the meat from sticking when I smash it?
Ensure your surface is very hot before adding the meat ball. A quick spray of oil can help, but the high heat and quick smash are the best prevention.
Can I make the patties ahead of time?
No. For authentic smash burgers, you must form and season the balls just before cooking. Pre-forming patties steams the meat and ruins the crust.
What’s the best BBQ sauce to use?
Use a smoky, slightly sweet sauce. A Kansas City or Memphis-style sauce works wonderfully with the cheddar and bacon.
Common Mistakes to Avoid
- Using lean ground beef. The 75/25 fat ratio is essential for juicy flavor and proper crust formation.
- Over-mixing or compacting the beef balls. Handle the meat as little as possible.
- Smashing the patty too thin or unevenly. Aim for an even thickness, about 1/4 inch.
- Moving the patty after smashing. Let it cook undisturbed to build that perfect crust.
- Using cold buns. Always toast them for texture and to prevent sogginess.
Conclusion
Mastering the BBQ Smash Burger is about embracing high heat, proper technique, and bold toppings. The combination of the crispy, cheese-covered patty, smoky BBQ sauce, crunchy bacon, and cool coleslaw creates an unforgettable flavor and texture experience. By following this guide and avoiding common pitfalls, you’ll elevate your backyard barbecue and create a restaurant-quality burger at home. Fire up that griddle and get smashing!
