Ingredients
Scale
- 12 ounces of ground beef, 80/20, split into 3-ounce portions
- 1 tablespoon Canyon Crust Beef Seasoning
- 1 jalapeno, sliced thin
- 1/2 small onion, sliced thin
- 4 slices of mild cheddar or American cheese
- 2 hamburger buns, brioche or potato
- Mayo or melted butter for toasting
Instructions
- Prep the burgers. Split the meat into equal portions, about 3 ounces for smash burgers. Form them into small patties, keeping them thick, and place them on a baking sheet in the fridge for about 30 minutes while the smoker warms up.
- Smoke the burgers. Set the smoker to a low temperature of about 180-200°F. Remove the burgers from the fridge and place them in the smoker, using a grill mat if available. Allow them to smoke for 30-40 minutes, depending on how much smoke flavor you’d like.
- Smash the meat on the griddle. Preheat the griddle to medium heat during the last 10 minutes of your smoke. Transfer the burgers to the hot griddle, giving them some space between each. Using the burger press, smash them down quite flat. Immediately sprinkle on the seasoning, onions, and peppers if using. Allow the burgers to sear for about 2 minutes before scraping them underneath with the spatula and flipping. Add your choice of cheese and turn the griddle temperature to low to prevent overcooking. Don’t forget to toast the buns.
- Stack and serve. Remove the burgers and stack them on the toasted buns with your favorite toppings.
Notes
- If using a cast iron skillet, preheat it on the stove or smoker during the last 10 minutes of the smoke.
- Have everything ready to go for the griddle. Make sure you have a tray with all of your toppings, cheeses, and even the buns.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Burgers & Sandwiches
- Method: Smoking
- Cuisine: Burger, Dinner
Nutrition
- Serving Size:
- Calories: 600
- Sugar: 6.7 g
- Sodium: 1300.5 mg
- Fat: 26.1 g
- Carbohydrates: 32.7 g
- Protein: 50.7 g
- Cholesterol: 157.7 mg
