Equipment:
Weber 14401001 Original Kettle Premium Charcoal Grill, 22-Inch
GrillPro 91658 Cast Iron Square Pan
Fox Run Brands Stainless Steel Slotted Turner, 12-Inch
Parchment Paper
Weber 7416 Rapidfire Chimney Starter
Ingredients:
80/20 Ground Hamburger Meat
Sliced Red/Yellow Peppers
Vidalia Onions
Thinly Sliced Jalepeno Strips
Mexican Shredded Three Cheese Blend
Potato Rolls
Bacon
Boar’s Head Fiery Chipolte Gourmaise 8.5 fl oz
Easy peasy.
First off cook up your bacon to get that bacony goodness drippings on the cast iron grill pan. Then toss in your sliced up veggies. Cut 1/3 inch cross sections for the onions, drizzle a little olive oil into the grill pan if needed and place the onions down flat on top and top of with another light drizzle of olive oil, a couple of turns of crushed black pepper and a couple of turns of Atlantic Saltworks Flake Salt. Get the veggies soft and translucent and put them aside once you get them to the desired doneness.
Form two and a half inch balls with the ground beef and do not compress the beef. Form them as loosely as possible.
Drop the loosely formed meat ball onto your grill pan, place a 6x 6 inch piece of parchment paper over it and squash it down flat on the cast iron til it’s about 1/3 inch thick. Then toss another meat ball on and repeat the process.
Here’s what make these burgers so delicious- you end up with four surfaces of burger that get browned up and caramelized for incredible burger flavor. Once they are browned on one side flip em, brown the other sides. Top with a palm-ful of the shredded cheese and let it melt in. Toss the potato rolls on to brown ’em up and then place one smash burger patty onto the bun, add whatever veggies you want, the bacon and the Boar’s Head Fiery Chipolte Sauce, add the second patty and the bun top.
Delish!
Northeast BBQ 