Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Epic Smash Burgers
OVERVIEW
METHOD
Grilling
Cooking Time
12 Minutes
Serves
12 or 6 if you want double burgers
Suggested Wood
Hickory
Ability
Beginner
INGREDIENTS
- 1kg Beef Mince
- ProQ Beefy Rub or Salt & Pepper to season
- 12 Burger Cheese Slices
- 6 Brioche Buns
INGREDIENTS
- 1kg Beef Mince
- ProQ Beefy Rub or Salt & Pepper to season
- 12 Burger Cheese Slices
- 6 Brioche Buns
METHOD
Step 1
Fire up your barbecue – you probably won’t be going for long but you do want it to be hot so a full chimney starter of glowing coals should be right. Pour it into the charcoal basket, put one stacker on the base and then add your plancha. If it needs a quick season, then treat it with a little oil & scrape it off while it warms up.
Step 2
Whilst your smoker is heating up, divide the mince equally into 12 (we made the balls approx. 85g each) and loosely roll into balls, and place them onto greaseproof paper.
Step 3
When your plancha is hot, place the meatballs onto the hot surface and smash flat with a metal spatula, don’t worry about odd shapes, just try and get them as thin as you can. Season liberally with ProQ Beefy Rub or salt and pepper and cook for about 2 minutes, using a spatula to press flat. Flip patties, season again, and top each patty with cheese slices and cook for another 1 - 2 minutes. You want the internal temperature to be 160°F/70°C before you remove and serve on a brioche bun.
