There's nothing quite like the satisfaction of biting into a juicy, flavourful burger, and if you're like us, it's one of those special treats that always hits the spot. That's why we're here to help you craft the perfect smash burger that will leave you craving for more. Whether you're firing up the grill for a weekend cookout or just satisfying a craving, these juicy burgers are the ultimate go-all-out indulgence.
Burgers are a special treat, not an everyday meal. So when you make them, you might as well go all out!
Ingredients
1kg of Beef Chuck, cubed
Elk Creek “Gold Dust Flavorbomb”
8 slices of American Cheese
4 Burger Rolls of choice
Beef Tallow or Vegetable Oil
Condiments and toppings of choice (Shredded iceberg lettuce, pickled jalapenos, mayo and ketchup are highly recommended)
Directions
Make sure your meat and grinder are well chilled. Grind the meat on the coarsest setting, take extra effort to handle the meat is little as possible. Run the meat through the grinder a second time, this time on a finer setting.
Gently shape the mince in 8 even patties, and then chill until ready to cook. If you don’t have a mincer, ask your butcher for some fresh ground chuck steak, you want about 20% fat content.
Prepare your grill for direct cooking, and preheat a large flat cooking surface (plancha, hotplate, cast iron pan), add some cooking oil/ tallow. One at a time, put the patties on the grill and using a burger press, or heavy spatula immediately flatten. You want an even thickness, with lots of surface area to encourage a great crust. Don’t overcrowd the cooking area!
Flip the burgers, give a good coating of Gold Dust Flavorbomb, and lay a slice of cheese on each one.
Cut the buns in half, spread with butter and then lightly grill (careful not to burn them). When the cheese is melted, assemble your burger and enjoy! Make them a double, and add pickles if you like ‘em!
Recipe Note
Smash fast! Lock in a juicy burger by smashing the patty as soon as it hits the pan.
