Smashed burgers are exactly what they sound like! Smashing minced beef firmly onto the Weber Slate increases contact with the flat cooking surface, delivering maximum caramelisation and maximum flavour. This simple, quick recipe is perfect for a weeknight dinner.
Instructions
- Gently form four loose meatballs of equal size. Refrigerate the meatballs until ready to cook.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C)and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 9 for information on Weber Slate Griddle settings.
- Combine the chilli-mayo ingredients in a small bowl and mix well. Set aside.
- Once the griddle has preheated, scrape it clean with a scraper. Oil the griddle (approximately 2 tablespoons of olive oil) and spread it with the back of a spatula.
- Place the onion on the griddle, cover with the Weber Basting Dome and cook over direct high heat for 3 to 4 minutes, turning frequently, until caramelised. Remove the onion from the griddle and set aside.
- Place the patties on the griddle and immediately smash with the back of a spatula or burger press, season with salt and pepper and cook for 3 minutes. Flip the patties and top each one with a slice of cheese. Cover with the basting dome and cook for 1 to 2 minutes until the cheese is melted.
- Whilst the cheese is melting place the buns on the griddle surface and cook for 1 to 2 minutes until toasted. Remove the patties and the buns from the griddle.
- Build each burger on a bun with chilli-mayo, grilled onions, and two patties with cheese.
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