State of the Union Smash Burger
State of the Union Smash Burger feat. BBQ Pit Boys Kansas City Smoke Rub
Smash Burger? That's correct, the smash burg is both fast and simple to create, as shown by the BBQ Pit Boys, plus it has that traditional diner flavor.
New to smashburgers? Our complete guide to making smash burgers covers the beef, the heat, the smash and when to season.
Everything for the cook, in one box
The Smokin' Smashburger BBQ Box
5.0 out of 5 from 11 reviews. 100% of buyers recommend it.
The Grill Masters Club burger press, an award-winning Kansas City style BBQ sauce, a rub built for beef, a dill pickle aioli, a steak marinade, and a recipe card with two full smashburger builds and the pitmaster tips.
Free U.S. shipping. Cooking on a griddle? See our flat top collection.
Burger
8
EQUIPMENT
- Smoker
INGREDIENTS
Instructions
In a bowl, mix together the Kansas City Smoke Rub, ground chuck, horseradish, dijon, Worcestershire, and chives. Mix thoroughly together, and form 8 equal sized meatballs.
On your BBQ, heat up 2 cast iron pans, or a griddle until they are smokin hot!
Sprinkle each meatball liberally with salt and pepper. When your pans are hot, place the meatballs onto the pans, or griddle, and smash them down with a flat spatula or the palm of your hand, (be careful!) into a burger shape.
Cook on this side until you start to see a crispy crust forming on the outside. Lift gently with the spatula to make sure you get good caramelization on the bottom side.
Flip the burgers over, and cook the other side. Press down slightly with the spatula.
Remove the burgers when they are cooked. Internal temperature of 165 °F degrees F and set aside. Place cheese slices on the burgers and let melt slightly.
Split the buns apart and place them into the pans open side down to absorb some flavor and get toasted.
Dress the buns any way you like and enjoy!
BBQ Pit Boys, beef, burger, featured box item
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