Plancha Smash Burgers Recipe
Nothing screams “Americana” like a diner burger! A hungry traveler can find these All-American classics at burger joints and diners across the country. Ground beef patties, smashed on a hot flat top griddle, seared to crusty perfection. We'll take a double!
For this recipe, we brought in Greg from Ballistic BBQ. He's using the Slow ’N Sear® Kettle and the SnS Plancha.
Prep Time: 30 minutes
Cook Time: 15 minutes • Serves 4
- 1 pound of ground 80/20 beef, formed into four 4oz balls
- 8 slices of pancetta (or bacon)
- 4 hamburger buns (brioche buns were used in video)
- 8 slices of American cheese
- 8 leaves of green leaf lettuce
- 1 large onion sliced into very thin rings
- 4 slices ripe tomato
- ½ cup mayo
- 1 tablespoon ketchup
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Italian vinaigrette salad dressing
- 1 tablespoon diced pickled cherry peppers
- 2 tablespoons clarified butter
- Salt and pepper to taste
PrepForm the ground beef into 4 equal-sized balls, about 4 ounces each. Then mix mayo, ketchup, mustard, vinaigrette, and cherry peppers together for the sauce and refrigerate until ready to use.
- Arrange charcoal briquettes in a crescent pattern inside of the Slow 'N Sear® Kettle, then light it by spreading a pre-lit batch from a half-full charcoal chimney.
- Carefully place SnS Plancha on the kettle with gloved hands.
- Allow the plancha to preheat to about 435ºF (until water beads and vaporizes).
- Brush about 1 tablespoon of clarified butter in the center of the plancha, and cook the onions, tossing them to achieve a light brown color.
- Once onions are translucent and golden brown, move them to the cooler side of the plancha.
- Cook pancetta (or bacon slices) in the center of the plancha, until golden brown and crisp.
- Butter the inside of the hamburger buns, and place them on the plancha's lower-center until toasted to a golden brown.
- Place meatballs on the plancha's upper-center and smash to your desired thickness, holding pressure for about ten-seconds each patty. You can use a “burger smasher” or spatula to smash the meatballs.
- As soon as all of the patties are smashed, shake on a little salt and pepper.
- Once the top of the patties appear to be cooking through and small holes with steam are visible, they are ready to flip. Hold a very sturdy spatula at a 45º angle and scrape each patty from the plancha, and flip.
- Immediately after flipping the patties, add the cheese.
- While the cheese is melting, begin “building” your burger by adding one leaf of lettuce to the bottom buns.
- Once the cheese is melted, transfer two patties to each bottom bun, on top of the lettuce.
- Top the burger with two slices of pancetta, 1-2 tablespoons grilled onion, and one slice of tomato.
- Apply a generous coating of sauce to the top bun and “crown” the burger!