Grill & Smoker Archives - Page 2 of 45

All-American Cowboy Smash Burgers

Mouth wide open. Leaning over the plate. Plenty of napkins. That’s how you eat these all-American cowboy smash burgers. We aren’t messing around here. We’re loading up on the toppings and flavor. The heck with the sides, the star of the show is sitting on a bun and it’s screaming out your name, so get to it!

It’s Really Easy

The ingredient list for these all-American cowboy smash burgers may seem longer than your average burgers but they aren’t that complicated. One thing I like to do is bake up a big batch of bacon and freeze it. That makes things like these burgers so much easier to make. You can use pre-cooked bacon too. The rest is pretty easy. And fun. And mighty tasty.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

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A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

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A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cuisinart CMD-108 Melting Dome, 9″,Stainless steel

EVEN MELTING: Traps heat under the dome to quickly…
ENHANCED FLAVOR: Griddle dome retains moisture to…

Cuisinart CMD-388 Melting Dome, 6″, 2-Pack

2 Pack of 6″ diameter domes
Concentrates heat to cook evenly

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

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Also try my taco smash burgers and my smash burgers with sweet chili special sauce!

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5 from 1 vote

All-American Cowboy Smash Burgers

The burger dreams are made of!

Course Main

Cuisine American

Keyword smash burger

Prep Time 15

Cook Time 20

Servings

Calories 546kcal

Author Inspired by a recipe from Secret Copycat Restaurant Recipes

Equipment

Ingredients

8 slices bacon cooked
1 pound ground beef
2 tablespoons garlic minced
2 tablespoons Worcestershire Sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup cheddar cheese shredded
4 slices cheddar cheese
4 hamburger buns
4 tablespoons mayonnaise
1 cup iceberg lettuce shredded
8 slices tomato
½ cup French fried onions
4 tablespoons your favorite BBQ sauce

Instructions

Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
In a large bowl combine beef, garlic, Worcestershire sauce, salt, pepper and shredded cheddar cheese.
Form into four patties.
Place the patties on grill. Smash down with a spatula or grill press.
Grill the burgers for 2-3 minutes per side.
Add the remaining cheese and cook until melted.
Remove from the grill.
Toast the buns as desired.
Slather the bun bottoms with the mayonnaise.
Add a burger patty to the bun bottoms
Add the bacon, lettuce, tomato and fried onions.
Slather bun tops with the BBQ sauce.
Serve with plenty of napkins.

Notes

Onion rings are a great substitute for the French fried onions!

Nutrition

Nutritional values are approximate.

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Gandeer 3 Pcs Cast Iron Grill Press 8 x 4 Inch…

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Katbite 300Pcs 6x6 Inches Patty Paper, Burger...

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Perfect Size: 6×6 inches of 300 count patty paper…
Non-Stick & Easy to Clean: Patty paper use the…

Homemade Cajun Spice Bacon

You browse the bacon section of your local grocery store and you’re not going to find much variety. You got your smoked bacon. You got your even-more-smoked bacon. Maybe some maple bacon. That’s pretty much it. How about something tastier? With a little spicy kick? This homemade Cajun spice bacon is not only easy but fantastic. A little time and a smoker is all that are required. Once you make bacon a time or two you’ll find it to be fun and the results just can’t be beaten!

A Flip A Day

Once you have the pork belly seasoned to make homemade Cajun spice bacon, all you have to do is take 5 seconds a day to flip it over. You want all the good stuff that was on the bottom to get back on the top, so it can soak in good. Real good. For seven days, minimum. Go a few extra days if you can. We’re curing the bacon and flavoring it here. Don’t rush it!

A Slice Above

Slicing bacon can be a daunting task the first time or two. I don’t have a big huge meat slicer. I wish I did, it’d make this task much easier. Instead, I use a really, really, REALLY sharp knife. That’s key. Do not use a dull knife. If your belly is kind of ‘wiggly’, don’t try and slice it or you’ll end up with slices that are inconsistent in thickness. Stick it in the freezer for a bit to set up then slice it.

You’re going to end up with a few oddball pieces after you’re done slicing. Odd shapes. Trimmings. Ends. Save them. Put them in a baggie or container and freeze them. They’re fantastic for flavoring sautéed vegetables, baked beans, or even fried up as bits for your salads.

D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

Product Size: 1 bag, 1 lb
Cheese, Foie Gras, Truffles, Wagyu Steaks, Baking…

I prefer to bake my bacon versus frying it. I think it gives me more consistent cooking and more control over how crunchy (or not crunchy) that I get it!

Also try my easy homemade maple bacon.

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5 from 1 vote

Homemade Cajun Spice Bacon

Easy homemade bacon with a nice Cajun flavor.

Course Side

Cuisine American

Keyword bacon, smoked

Prep Time 7

Cook Time 6

Servings

Calories 478kcal

Ingredients

4 pounds pork belly skin removed
1 teaspoon Pink curing salt Pink salt #1, optional
8 tablespoons Cajun seasoning divided. Use a low-salt seasoning if possible
3 cloves garlic crushed

Instructions

Combine the curing salt, Cajun seasoning and garlic.
Rub half of the mix onto both sides of the belly.
Place in plastic bag on a pan in the refrigerator for 7 days. Flip the pork belly at least once a day..
After 7 days, remove pork belly from bag or pan and rinse off cure under cold water.
Sprinkle the remaining seasoning mix over the belly and rub into both sides.
To smoke, fire up your smoker for smoking at 165 F. Use a fruit wood or hickory.
Add the belly to the smoker and smoke for 4-6 hours or until the internal temperature reaches 155 F. Remove and let rest for 10 minutes.
Slice lengthwise. If the belly is too soft to slice you can freeze it for 30 minutes to get it to set a little first.
To cook, fry in a pan or (my preferred method) bake in the oven at 400 F on an aluminum foil-lined pan for 30 minutes or until as crispy as you like it, flipping once.
Leftover bacon (cooked or raw) can be frozen for later use.

Notes

For best flavor, use vacuum-sealed bags for storage.

Nutrition

Nutritional values are approximate.

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Homemade Maple Bacon

It’s rare that our local grocery store has pork belly on sale. Heck, it’s rare that they even carry it. So when I was walking by the meat case the other day and eyed a 7 or so pound skin-off pork belly, I snagged it up instantly. Bacon. I had bacon on my mind. And nothing beats homemade maple bacon, either. I love the process, and I love the end result. The entire thing from start to finish makes me happy. And boy, is the bacon ever good!

It’s Easy

Making homemade maple bacon is actually quite easy. It only takes a few ingredients. That and a smoker and you’re set. Now, you’re not going to be saving money over store-bought bacon, so don’t go into this thinking you’re going to be rich when you’re done. But you will have better-tasting bacon. And a lot of joy and satisfaction from making it yourself. So don’t go into it ‘cheap’. Use a good maple syrup. And grab a good pork belly.

Time For Time

You cannot rush the curing process when making your bacon. That’s when the flavor gets infused into the pork belly. When you make it to the smoker you’re just adding that wonderful smoke flavor and (barely) cooking the pork. Most of the flavor comes from the time spent upfront, so don’t rush it. You’ll be more than rewarded.

I don’t have a big meat slicer, so I cut my bacon into slices using a knife. A very, very sharp knife. A dull knife will result in uneven pieces that won’t cook evenly. I highly recommend (always) having a sharp knife, especially for times like this.

D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

Product Size: 1 bag, 1 lb
Cheese, Foie Gras, Truffles, Wagyu Steaks, Baking…

Some of my homemade bacon was destined for my copycat Wendy’s Baconator burgers!

Also try my easy homemade Cajun spice bacon.

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5 from 1 vote

Homemade Maple Bacon

Easy homemade bacon with a nice maple flavor.

Course Side

Cuisine American

Keyword bacon, smoked

Prep Time 7

Cook Time 6

Servings

Calories 492kcal

Ingredients

4 pounds pork belly skin removed

Maple Bacon Cure

1 teaspoon Pink curing salt Pink salt #1, optional
¼ cup maple syrup
¼ cup brown sugar
1 ½ tablespoons ground black pepper

Instructions

Combine the curing salt, maple syrup, brown sugar and pepper.
Rub the mix onto both sides of the belly.
Place in plastic bag on a pan in the refrigerator for 7 days. Flip the pork belly at least once a day..
After 7 days, remove pork belly from bag or pan and rinse off cure under cold water.
To smoke, fire up your smoker for smoking at 165 F. Use a fruit wood or hickory.
Add the belly to the smoker and smoke for 4-6 hours or until the internal temperature reaches 155 F. Remove and let rest for 10 minutes.
Slice lengthwise. If the belly is too soft to slice you can freeze it for 30 minutes to get it to set a little first.
To cook, fry in a pan or (my preferred method) bake in the oven at 400 F on an aluminum foil-lined pan for 30 minutes or until as crispy as you like it, flipping once.
Leftover bacon (cooked or raw) can be frozen for later use.

Notes

For best flavor, use vacuum-sealed bags for storage.

Nutrition

Nutritional values are approximate.

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Provides a rich & Sweet flavor

Beef Bouillon Slider Smash Burgers

If you’re looking for beefy, flavorful patties look no further. These beef bouillon slider smash burgers bring it. This is how you can turn your rather standard, everyday burgers into something new and different. Topped with a fresh mix of lettuce, tomato, onion and a sauce with a little kick, these little bites disappear in no time.

On Top. Or On Bottom.

I like to put my lettuce mix for these beef bouillon slider smash burgers on the bottom bun. Not on top of the patty. Hear me out as to why. I’ve found that toppings, and especially saucy ones like the one here, stay on the buns better when they are underneath. They don’t squeeze out when you take a bite. It’s slippery up on top. You’ve got cheese. That’s slippery. Add a wet sauce and you have a recipe for ‘topping squeeze’ and that’s not a good thing. Try it and see what you think.

You can make these as ‘full sized’ burgers instead. Just form the flavored beef into 4 ounce patties instead of 2 ounces.

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Also try my cedar planked beef sliders. Looking for full-sized smash burgers instead? Try my easy BBQ Velveeta smash burgers!

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5 from 1 vote

Beef Bouillon Slider Smash Burgers

Packed with beef flavor and topped with fresh greatness, these little burgers satisfy!

Course Main

Cuisine American

Keyword beef, sliders

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 587kcal

Equipment

Ingredients

For the burgers

1 pound ground beef
1 tablespoon Better Than Bouillon Roasted Beef Base
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon garlic minced
8 slider buns
2 slices American cheese each cut into 4 equally-sized squares

For the topping

¼ cup lettuce chopped
½ small Roma tomato chopped
1 tablespoon onion chopped
1 tablespoon bread and butter pickle chips chopped, about 2 slices
1 tablespoon mayonnaise
1 tablespoon prepared mustard
1 teaspoon hot sauce more or less, to taste

Instructions

For the topping

Combine all ingredients in a small bowl. Reserve until ready to use.

For the burgers

In medium bowl, combine the beef, beef base, and black pepper. Form into 8 2-ounce balls.
Heat your griddle or grill on medium-high heat.
While the grill is heating, melt the butter in a small saucepan over medium heat.
Add the garlic and saute for 2-3 minutes. Remove from heat and reserve until ready to use.
Place the balls onto the griddle and let cook for 30 seconds then flatten them out until then using a spatula or grill press.
After 3 minutes flip the patties. Continue cooking until almost done to your preference.
Add the cheese pieces and cook another minute until melted and the burgers are done.
While the burgers are cooking, slather the buns with the garlic butter and toast the buns on the grill or griddle.
Add the topping to the bun bottoms. Don't be shy with it.
Remove burgers from the griddle and place onto the buns. Add the top bun and serve.

Notes

I prefer to put my topping on the bottom bun. It tends to stay on the buns better that way. Feel free to put yours on top of the patties instead!

Nutrition

Nutritional values are approximate.

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Set of 3 includes Spatula, Locking Tongs, and Cold…
Durable, stainless-steel construction holds up to…

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Designed for heavy-duty grill cleaning
Contoured handle offers a firm, comfortable grip

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This 16 oz spray bottle of Weber Grill Grate…
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Smoked Roasted Garlic and Herb Cream Cheese

I had the smoker going, making a big batch of homemade bacon. And there was a little bit of room left on my grates. Unused smoker space. I can’t have that. So I made some smoked roasted garlic and herb cream cheese! Easy as can be. Delicious. And it’s the perfect treat, too. Just grab some crackers and in no time you’ll be enjoying this savory, garlicky, nicely herbaceous creamy cheese too!

A Little Smoke Goes A Long Way

Cream cheese loves smoke. If this is your first time making smoked roasted garlic and herb cream cheese I suggest that you go light on the smoke. Very light. Use a small chunk of wood. See how it goes. Make note of how much smoke you use so that you (might) adjust it the next time. Because there will be a next time, believe me. This stuff is magical. And it can take on so many different flavors, too. Savory. Sweet. Spicy. You can do anything!

Easy On. Easy Off.

I’ve found that a foil-wrapped cedar plank is the perfect way to get cream cheese onto and off the smoker. The cheese gets a little melted, making it slide off easily when it’s done. Does the plank add a bit more flavor? Maybe, but probably not. We’re not smoking at a high enough temperature to get the plank smoldering. We don’t want a high temperature. Too high and we’re making a cream sauce!

As an aside, this cheese makes for the perfect ‘cook’s treat’. A little something for me to nibble on while I’m cooking something else, like bacon!

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Also try some cedar planked Cool Ranch Doritos!

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5 from 1 vote

Smoked Roasted Garlic and Herb Cream Cheese

The perfect cheese treat!

Course Appetizer

Cuisine American

Keyword cream cheese, smoked

Prep Time 15

Cook Time 2

Servings

Calories 99kcal

Equipment

Smoker

Ingredients

8 ounces cream cheese
¼ cup Weber Roasted Garlic and Herb Seasoning more or less, to taste
crackers for serving

Instructions

Fire up your smoker for 225 F. Use whatever wood you prefer, but I recommend a lighter wood (such as apple) since the cheese will easily absorb the smoke.
Unwrap the cream cheese but leave it on the foil.
Place into the freezer for 10 minutes to harden slightly.
Use a knife to cut diagonal slits across the top of the cheese. Cut about 1/4" deep.
Sprinkle the cheese liberally with the seasoning. Press it down gently to get into the slits you just cut.
Place the cheese (on the foil) onto your smoker and smoke 1 1/2-2 hours depending on how smoky you want your cheese. The cheese should soften slightly but not melt.
Remove and serve with crackers.

Notes

I place my cream cheese on a foil-wrapped cedar plank. I found that it makes it easier to get the cheese on/off the smoker. As the cheese softens it slides off the foil easily onto my serving platter.

Leftover cheese can be served cold or warmed in an air fryer, oven or microwave.

Nutrition

Nutritional values are approximate.

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Smoked Everything Bagel Cream Cheese

Oh boy. You’re right, I didn’t need something else to come along that is so good that I can’t stop eating it. I have a long list of things I make that fit that description. But, add another. This smoked Everything Bagel cream cheese is really hard to stop eating. It’s the perfect appetizer. Easy. Creamy. Flavorful.

Cook’s Treats

One of the greatest things about being a cook is ‘cook’s treats’. Those are the things I make that I get to try first. Usually when no one is looking. Like when I’m out at the smoker by myself. I can take a bite, let the flavors sink in, and smile and be happy with the results. This smoked Everything Bagel cream cheese is the perfect Cook’s Treat. That’s why I put more than one on the smoker. Some for me, some for everyone else. Seems fair enough!

A Blank Canvas

I used Everything Bagel seasoning, but you can smoke cream cheese using just about anything to season it. You can even go with the sweet route, with a combination of sugar and cinnamon. It’s also a great way to use up some of your favorite seasonings in your pantry. Grab that BBQ rub. That rotisserie chicken flavoring. Whatever you like on other foods will be great on smoked cheese. Be adventurous!

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Also try some cedar planked spicy nacho cheese Doritos!

Print Pin

5 from 1 vote

Smoked Everything Bagel Cream Cheese

The perfect cheese treat!

Course Appetizer

Cuisine American

Keyword cream cheese, smoked

Prep Time 15

Cook Time 2

Servings

Calories 99kcal

Equipment

Smoker

Ingredients

8 ounces cream cheese
¼ cup Everything Bagel seasoning more or less, to taste
crackers for serving

Instructions

Fire up your smoker for 225 F. Use whatever wood you prefer, but I recommend a lighter wood (such as apple) since the cheese will easily absorb the smoke.
Unwrap the cream cheese but leave it on the foil.
Place into the freezer for 10 minutes to harden slightly.
Use a knife to cut diagonal slits across the top of the cheese. Cut about 1/4" deep.
Sprinkle the cheese liberally with the seasoning. Press it down gently to get into the slits you just cut.
Place the cheese (on the foil) onto your smoker and smoke 1 1/2-2 hours depending on how smoky you want your cheese. The cheese should soften slightly but not melt.
Remove and serve with crackers.

Notes

Leftover cheese can be served cold or warmed in an air fryer, oven or microwave.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for…

【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
【UNFORGETTABLE FLAVORS FOR HOT AND COLD…

Smash Burgers with Sweet Chili Special Sauce

The messier it is, the better the burger. I’ve always lived by that motto. I was happy when I made these smash burgers with sweet chili special sauce. They were messy. The kind of messy where the sauce runs down the back of your arm when you pick them up for that big bite. The sauce is the star here and it shines big. It’s what that other ‘special’ burger sauce wishes it were: fantastic!

Heat, Too!

The sweet chili special sauce on these smash burgers has a nice little ‘kick’ to it. Not enough that you’ll be screaming ‘it burns! it burns!’ but it’s there and it adds a lot of flavor to the sauce. If you’re afraid of the heat, leave it out and you’ll still get to enjoy a great burger sauce. Or add more and wake up your burgers even more!

The sauce does get better the longer it ‘rests’ in the fridge. So, if you have the time, make it the day before you’re going to use it. Just give it a good stir before using it on your burgers.

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Includes spatula, fork, and locking tongs
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Also try my deluxe nacho cheese smash burgers and my fantastic all-American cowboy smash burgers!

Smash Burgers with Sweet Chili Special Sauce

Print Pin

5 from 1 vote

Smash Burgers with Sweet Chili Special Sauce

Deliciously messy!

Course Main

Cuisine American

Keyword burger sauce, smash burger

Prep Time 15

Cook Time 15

Servings

Calories 710kcal

Author Inspired by a recipe from Weber

Equipment

Ingredients

For the sauce (you might have some leftover sauce)

½ cup mayonnaise
¼ cup chili sauce
¼ cup dill pickles minced
1 tablespoon hot sauce
1 tablespoon prepared yellow mustard
¼ teaspoon ground black pepper
3 cups iceberg lettuce shredded, divided

For the burgers

1 pound ground beef
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 hamburger buns
4 slices American cheese
4 slices red onion thin

Instructions

For the sauce

Combine all of the sauce ingredients except for the lettuce in a small bowl.
Add in 1/4 cup of the shredded lettuce and stir to coat.
Reserve until ready to use.

For the burgers

Preheat a griddle on your grill on high for 10 minutes.
Form the beef into 4 4-ounce balls.
Place the balls onto the griddle and let cook for 30 seconds then flatten them out until then using a spatula or grill press. Season well with the salt and pepper.
After 3 minutes flip the patties and season. Continue cooking until almost done to your preference.
Add the cheese and cook another minute until melted and the burgers are done.
While the burgers are cooking toast the buns.
Remove burgers from the griddle and place onto the bun bottoms. Top with the lettuce, plenty of the sauce mixture, and onion slices.
Add bun tops and serve!

Nutrition

Nutritional values are approximate.

Weber® 3-Piece BBQ Tool Set, Stainless Steel

Set of 3 includes Spatula, Locking Tongs, and Cold…
Durable, stainless-steel construction holds up to…

Weber® Grill Grate Scrubber, Grill Cleaning…

Designed for heavy-duty grill cleaning
Contoured handle offers a firm, comfortable grip

Weber® Outdoor Grill Spray Cleaner & Degreaser…

This 16 oz spray bottle of Weber Grill Grate…
Gentle on Your Grates: Grill cleaner spray is…

Pastrami Smash Burger

I made a big batch of my homemade pastrami the other day. Sure that meant plenty of Reuben sandwiches. And pastrami and mustard sandwiches. And a pastrami smash burger. This is a meat-lovers extravaganza. There’s no shortage of flavor that’s for sure. Sharp and tangy kraut. Smoky pastrami. And delicious, juicy meat patties. All topped with Swiss cheese and plenty of dressing. Grab the napkins, you’re in for a messy tasty treat!

A Lot Of Flavor.

Once you’ve made a smash burger or two you’ll find them to be as easy to make as the non-smash ones. Before long you’ll be a master at it, making great burgers like a pastrami burger. I like to pile the pastrami and kraut high. And I’ll take plenty of dressing, too. These aren’t supposed to be dainty burgers. The messier, the better.

You don’t have to make your own pastrami to enjoy this burger. Just picked some up at your local deli and enjoy!

Red Robin Original Blend Signature Seasoning…

This signature blend seasoning is a staple in red…
All natural

The equipment

The griddle

Lodge Pro-Grid Reversible Grill/Griddle…

Dual-Sided Plate: The Lodge Pro-Grid Reversible…
Time-Tested Even Heat Distribution: This durable…

A burger press

Sale

Whaleme Blackstone Burger Press Set – 7″ Round…

Food-Grade Cast Iron Burger Press : Our barbeque…
Grooved Bottom Design&Non-Stick Surfaces : Our…

A dome

Cuisinart CMD-108 Melting Dome, 9″,Stainless steel

EVEN MELTING: Traps heat under the dome to quickly…
ENHANCED FLAVOR: Griddle dome retains moisture to…

Cuisinart CMD-388 Melting Dome, 6″, 2-Pack

2 Pack of 6″ diameter domes
Concentrates heat to cook evenly

Cleaning time!

Sale

3M Scotch-Brite Griddle Cleaning, 4 in x 5.25 in…

TOUGH CLEANING POWER: Very tough, non-rusting…
LONG-LASTING: High quality bonding resin system…

Also try my backyard brew smash burgers!

Print Pin

5 from 1 vote

Pastrami Smash Burger

Pastrami and kraut burger greatness!

Course Main

Cuisine American

Keyword smash burger

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 591kcal

Equipment

Ingredients

For the burgers

1 pound ground beef
kosher salt to taste
ground black pepper to taste
½ pound pastrami chopped or sliced
½ cup kraut drained
4 slices Swiss cheese
4 hamburger buns
¼ cup Thousand Island dressing

Instructions

For the burgers

Fire up your grill for medium-high heat. Place a griddle or a large cast iron pan over the highest heat.
Season the ground beef with salt and pepper, mix and form into four 4 ounce balls (not patties!).
Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don’t mess with them.
Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
Top patties with cheese and let cook another 30 seconds to melt the cheese.
While the patties continue cooking add the pastrami and kraut to the griddle to heat.
Toast the buns. Remove and slather with dressing.
Add patties to bottom buns. Top with pastrami and kraut and serve.

Notes

If you can find them, rye burger buns make these some of the best hamburgers you can have. They’re hard to find and regular buns work just fine!

Nutrition

Nutritional values are approximate.

Meykers Hamburger Press Patty Maker 150 Paper…

Saving Storage Space : The detachable solid…
Making Hamburger Elegantly – Perfectly…

Gandeer 3 Pcs Cast Iron Grill Press 8 x 4 Inch…

Quality Material: the bacon press is made of food…
Practical Wood Handle Design:Featuring a…

Katbite 300Pcs 6×6 Inches Patty Paper, Burger…

Perfect Size: 6×6 inches of 300 count patty paper…
Non-Stick & Easy to Clean: Patty paper use the…

Backyard Brew Smash Burgers

If I’m going to take the time to fire up a grill for burgers, I’m not going to make boring ones. That doesn’t mean they have to be complicated, though. These Backyard Brew smash burgers pack a lot of flavor in each and every bite. The sauce on the burgers, as crazy easy as it is to make, is delicious. Steak sauce. Beer. That’s it. No fancy steak sauce. The cheap stuff. No fancy beer, either. Good ole Budweiser does just fine. Or whatever you want to use. Heck, you’re grilling. Probably got a beer already in your hand. Use that one. A little cheese and fresh toppings, all on good buns, and you’ve got one great dinner.

A Lot Of Flavor.

Once you’ve made a smash burger or two you’ll find them to be as easy to make as the non-smash ones. Before long you’ll be a master at it, making great burgers like these Backyard Brew smash burgers. My only suggestion when you make these is: use lots of the sauce. It’s good and it works great with grilled beef. Kinda figures, right? Steak sauce. Beer. The perfect pairing. Now on a burger.

Red Robin Original Blend Signature Seasoning…

This signature blend seasoning is a staple in red…
All natural

The equipment

The griddle

Lodge Pro-Grid Reversible Grill/Griddle…

Dual-Sided Plate: The Lodge Pro-Grid Reversible…
Time-Tested Even Heat Distribution: This durable…

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, especially if you have a bunch of them cooking at once.

Sale

Whaleme Blackstone Burger Press Set – 7″ Round…

Food-Grade Cast Iron Burger Press : Our barbeque…
Grooved Bottom Design&Non-Stick Surfaces : Our…

A dome

Cuisinart CMD-108 Melting Dome, 9″,Stainless steel

EVEN MELTING: Traps heat under the dome to quickly…
ENHANCED FLAVOR: Griddle dome retains moisture to…

Cuisinart CMD-388 Melting Dome, 6″, 2-Pack

2 Pack of 6″ diameter domes
Concentrates heat to cook evenly

Cleaning time!

Sale

3M Scotch-Brite Griddle Cleaning, 4 in x 5.25 in…

TOUGH CLEANING POWER: Very tough, non-rusting…
LONG-LASTING: High quality bonding resin system…

Also try my pastrami smash burgers!

Print Pin

5 from 1 vote

Backyard Brew Smash Burgers

Steak sauce. Beer. The perfect burger sauce.

Course Main

Cuisine American

Keyword smash burger

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 3765kcal

Equipment

Ingredients

For the Brew Sauce

¼ cup beer
¼ cup steak sauce

For the burgers

1 pound ground beef
4 slices Swiss cheese
4 hamburger buns
1 cup iceberg lettuce shredded
4 slices onion
4 slices tomato
8 slices dill pickle

Instructions

For the Brew Sauce

Combine all ingredients in a small sauce pan over medium-high heat.
Bring to a simmer then reduce heat to low.
Keep warm until ready to use.

For the burgers

Fire up your grill for medium-high heat. Place a griddle or a large cast iron pan over the highest heat.
Season the ground beef with the seasoning, mix and form into four 4 ounce balls (not patties!).
Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don’t mess with them.
Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
Baste the patties liberally with the Brew Sauce.
Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
Baste the patties liberally with more of the Brew Sauce.
Top patties with cheese and let cook another 30 seconds to melt the cheese.
Toast the buns. Remove.
Add the patties to the bottom buns. Top with onion, tomato, lettuce and pickles.

Notes

If you have extra Brew Sauce you can slather it onto the buns before serving the burgers.

Nutrition

Nutritional values are approximate.

Meykers Hamburger Press Patty Maker 150 Paper…

Saving Storage Space : The detachable solid…
Making Hamburger Elegantly – Perfectly…

Gandeer 3 Pcs Cast Iron Grill Press 8 x 4 Inch…

Quality Material: the bacon press is made of food…
Practical Wood Handle Design:Featuring a…

Katbite 300Pcs 6×6 Inches Patty Paper, Burger…

Perfect Size: 6×6 inches of 300 count patty paper…
Non-Stick & Easy to Clean: Patty paper use the…

Copycat Wendy’s Baconator

These aren’t some highfalutin fancy bistro burgers that cost $19.95. There aren’t exotic meats involved. No cheese from Alpine goats is required. The buns aren’t baked in 2000 year old ovens attended to by monks. These are simple, delicious burgers. Pretty much like the ones you’d get at the fast food restaurant. Nope. These copycat Wendy’s Baconator burgers aren’t meant to be fancy. But oh are they good. And easy, too!

Square Patties

Yeah, to be like the restaurant version you’ll need to make square patties for your copycat Wendy’s Baconator burgers. It’s not that hard to do. And you know what? If you don’t make them square no one is going to tell on you. I was lucky and found a square Tuperware sandwich container that was perfect for making the patties. I lined it with wax paper. Then I added the meat and, using my fingers, formed it into a square. Well pretty much a square. Mine didn’t come up perfect. But they were kinda square and kinda fun.

A burger press

The thin square patties on these burgers like to ‘swell up’. You know what I mean. They get a little hill in the middle as they cook. Now, if you were cooking thick patties you could use your finger to put a little dimple in the middle of them before cooking to help prevent it. But these patties are thin. So the best way to combat ‘the rise’ is to use a burger press. Just place it on top of the meat as it cooks. It’s that simple.

For easy cleanup I like to wrap my press in a small piece of aluminum foil. When I’m doing cooking I just remove it and toss it into the trash.

Sale

Whaleme Blackstone Burger Press Set – 7″ Round…

Food-Grade Cast Iron Burger Press : Our barbeque…
Grooved Bottom Design&Non-Stick Surfaces : Our…

Also try a copycat of McDonald’s Big Xtra burger at home!

Print Pin

5 from 2 votes

Copycat Wendy’s Baconator

Make it a double or triple!

Course Main

Cuisine American

Keyword burgers, copycat

Prep Time 15

Cook Time 20

Servings

Calories 1030kcal

Author Inspired by a recipe from Copy Kat

Equipment

Ingredients

1 pound ground beef or up to 2 pounds if making doubles!
12 slices bacon thin is best
1 teaspoon kosher salt
4 hamburger buns
1 tablespoon butter melted
12 slices American cheese
¼ cup mayonnaise
¼ cup ketchup

Instructions

Divide the ground beef into 4 ounce sections and form into squares. You want the patties to be thin and a little larger than your buns.
Cover and refrigerate the patties while you cook the bacon.
Cook the bacon until crisp. I prefer to do this in the oven at 425 F but you can also fry the bacon or cook it on an outdoor griddle. Microwaved pre-cooked bacon can also be substituted.
Fire up your grill or a griddle for medium-high heat cooking.
Season the patties well with salt and cook until done. If you have a hamburger press, put it on top of the burgers while they cook to help keep them flat.
While the patties are cooking, brush the insides of the buns with the butter and place on the grill to lightly toast. You can also place them under the oven broiler but keep an eye on them!
Remove the buns and add the cooked patties to the bun bottoms. Top with cheese.
Add the bacon.
Slather the top buns with mayonnaise and add ketchup.

Notes

I used a small sandwich-sized square food storage container lined with wax paper to help form the patties into squares but you can also do it by hand. Just make sure you get them thin.

Nutrition

Nutritional values are approximate.

Meykers Hamburger Press Patty Maker 150 Paper…

Saving Storage Space : The detachable solid…
Making Hamburger Elegantly – Perfectly…

Gandeer 3 Pcs Cast Iron Grill Press 8 x 4 Inch…

Quality Material: the bacon press is made of food…
Practical Wood Handle Design:Featuring a…

Katbite 300Pcs 6×6 Inches Patty Paper, Burger…

Perfect Size: 6×6 inches of 300 count patty paper…
Non-Stick & Easy to Clean: Patty paper use the…