Bacon Double Cheese Smash Burgers
Cook Notes
BBQ Used: Weber 57cm Kettle
Cooking Method: Direct (in Petromax 35cm skillet)
Fuel used: Lumpwood Charcoal
Cooking Temperature: Medium - High Heat
Ingredients
6oz ground chuck
Angus & Oink Montreal Steak Seasoning
Cheese
4 slices of streaky bacon
Brioche Bun
1 tbsp Mayonnaise
Tomato Relish
Method
Setup your BBQ for a medium -high direct heat and place a cast iron skillet or griddle over the coals to pre-heat. For this cook I used my Petromax 35cm Fire Skillet as it has lots of surface area for the burgers and buns.
Add a little oil to the skillet then fry off your streaky bacon until it is crisp and golden. When ready, remove it from the skillet and place it on some kitchen paper.
To prepare your burgers, weight out your ground chuck into 2 3oz balls. Place them in your pre-heated skillet, place a piece of parchment paper on top of each one and then use the back of your spatula to press the balls of chuck into the skillet - forming them into your smash burgers.
Season each burger with Angus & Oink Montreal Steak Seasoning. While your burgers are cooking - slice your brioche bun and spread each side with mayonnaise. Place each half of the bun mayo side down in the skillet to toast for 30-40 seconds.
After a few minutes, use your spatula to flip both of your burgers. Immediately add a slice of cheese to each burger then use a cloche and some water to steam the patties. If you don't have a cloche, you can use a stainless steel or aluminium bowl or sauce pan lid to get the same effect. Simply add a dash of water to the skillet them cover it to trap the steam
