Go Back

Cheesy BBQ Smash Burgers

greenangrycake
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Course Main Course
Cuisine American
Servings 4
Calories 632 kcal

Equipment

  • 1 Parchment paper
  • 1 Burger press Optional
  • 1 Burger dome/cloche
  • 1 Flat griddle pan or flat-top BBQ

Ingredients
  

  • 500g 1.1lb Minced (ground) beef, ideally 20% fat
  • ¼ tsp Salt Plus another ¼ tsp for the second side
  • ¼ tsp Pepper Plus another ¼ tsp for the second side
  • 8 slices Cheese Burger cheese slices
  • 4 Brioche buns sliced in half and lightly toasted
  • 1 Romaine lettuce sliced/shredded
  • 2 medium Tomatoes Thickly sliced
  • 4 tbsp Burger sauce
  • ½ small Onion Peeled and finely diced
  • 12 slices Pickled gherkins Or burger pickle slices

Instructions
 

  • Prep: Remove the minced beef from the fridge and leave it to come up to room temperature for 1 hour before cooking.
  • Fixings: Prepare all of your burger fixings before starting cooking.
  • Heat: Heat two large flat griddle pans or a flat-top BBQ to high heat.
  • Shape: Divide the meat into 8 equal portions and roll each portion into a ball, pressing the fibers of the meat together.
  • Season: Season the top of each ball with salt and pepper. Add the balls to the cooking surface, seasoning side down, making sure you leave enough space to squash the burgers down.
  • Smash: Place a piece of parchment paper on top of each meatball and squash the burgers down using a burger press or double spatulas until thin.
  • Flip: Remove the parchment paper, season the other side, and allow to cook for 2 minutes to build up a crust. Use a spatula or scraper with a thin edge to flip the burgers.
  • Melt: Add a slice of cheese to each burger. Cover with a cloche for 30 seconds to help melt the cheese.
  • Double: Double up the burgers (so you now have four double cheeseburgers) and remove them from the heat. Let them rest while you prepare the buns.
  • Build: Build the burgers starting with the bottom bun, then lettuce, tomato, double smashed burger, burger sauce, diced onion, and pickles. Top with the other half of the bun and serve.

Notes

  • The cloche helps melt the cheese evenly and keeps the burgers juicy. If you don’t have a cloche, you can still achieve great results without it.
  • Nutritional information is approximate and should only be used as a guide.
Keyword BBQ cheeseburgers, mash burgers