Smash burger
Have you ever made a smash burger on your Big Green Egg? It is simply a smashed meatball creating a thin burger that you fry briefly at a high temperature. As a result, there is a strong Maillard reaction, which produces a delicious caramelised flavour. Thanks to the short cooking time on your kamado, the inside of the burger remains juicy and the outside becomes nice and crispy. In this recipe, we use a meat grinder to add extra fatback to the lean beef mince. Don’t have a meat grinder? Then make the meatballs from regular beef mince.
INGREDIENTS
Burger
200 g fatback
2 shallots
800 g lean beef mince
15 g fine sea salt
2 g freshly ground black pepper
¼ tsp ground nutmeg
½ tsp Madras curry powder
¼ tsp garlic granules
1 tsp onion powder
1 tbsp Dijon mustard
½ tsp ground cumin
½ tsp smoked paprika powder
Cheese sauce
1 shallot
2 green jalapeño peppers
1 tbsp butter
1 tbsp flour
300 ml milk
250 g grated cheddar
Bread and garnish
6 Italian bread rolls
¼ head of iceberg lettuce
1 tbsp mayonnaise
1 red onion
2 pomodori tomatoes
4 gherkins
IN ADVANCE
For the burger, cut the fatback into cubes of about 3 x 3 centimetres. Cover and place in the refrigerator for approximately 1 hour.
Using a meat grinder with a coarse plate, grind the fatback into minced meat. Peel and finely chop the shallots. Add all ingredients for the burger to a bowl and knead well. Divide the meat into six equal portions of about 165 grams each and form into balls.
METHOD
Light the charcoal in the Big Green Egg. On the bottom level of the convEGGtor Basket, place the Half convEGGtor Stone, with the Half Stainless Steel Grid above it. On the other half of the top level, place the Half Cast Iron Plancha and place the convEGGtor Basket in the EGG. Close the lid and bring the temperature to 250°C. Cut six squares of baking paper about 20 centimetres long.
Meanwhile, peel and chop the shallot for the cheese sauce. Halve the jalapeño peppers lengthwise, remove the stalks and seeds, and finely chop the flesh. Melt the butter in a pan and add the shallot. Fry for 2-3 minutes until the shallot is translucent. Stir in the flour and cook for about 3 minutes. While stirring, pour the milk into the pan and bring to the boil. Allow it to simmer for about 1 minute and stir the grated cheddar into the sauce. Wait for the sauce to boil again, remove the pan from the heat and stir the jalapeño pepper into the cheese sauce.
While making the cheese sauce, cut the Italian rolls in half. Cut the iceberg lettuce into strips and mix in the mayonnaise. Peel the red onion and cut into thin rings. Thinly slice the tomatoes and gherkins.
Place the halves of an Italian roll with the cut surface facing down on the Half Stainless Steel Grid and grill for 2-3 minutes. Meanwhile, place a meatball on the Cast Iron Plancha, cover with a piece of baking paper and press with the Cast Iron Grill Press, so you get a flat burger. Remove the baking paper, close the lid of the EGG and fry the burger for about 2 minutes until the underside is nicely browned. Flip the burger and fry for about 30 seconds.
Remove the Italian roll and smash burger from the EGG. Cover the bottom half of the roll with some onion, tomato and pickle. Follow with a burger and then some lettuce and spoon quite a bit of the cheese sauce on top. Cover with the top half of the roll and assemble the rest of the smash burgers in the same way.
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