1/2 Pound Smash Burgers

[Old Dave]

Why not start with a picture? Doesn’t that look good enough to eat?



I started with a pound of ground chuck, some hot dogs, and a couple of nice sized onion buns. I also got my condiment plate ready with some onions, tomato slices, shredded lettuce, and sliced cheese.



I used my Weber Performer with a Stainless Steel charcoal basket that matches my Weber griddle in size. I used lump charcoal for this high temperature cook.



Toasted the buns first.



Next up were the onions and hot peppers.



Did some dogs for the Bride.



And now for the smash burgers. My griddle settled in at about 575 degrees so this was perfect for my burgers.



First two smash burgers ready to come off of the griddle.



I then did two smash burgers with cheese.



The results of my cook.





I used one plain and one cheese smash burger for each sandwich.

All I can say is “Five Guys” eat your heart out!

[the dane]

Great cook up. love the basket too

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[Davo]

Old Dave, thanks for sharing this with us, that Burger looks awesome.....

We here in Australia often use a hotplate on the BBQ grill, it's quite an Aussie way....having sausage sizzles and burgers, bacon and eggs, potato slices is a no fuss way to cook outdoors here. Many folks in Australia didn't use the grill grate much at all untill the Internet showed how the Americans grilled, now it has caught on in a big way, especially the art of low n slow.

But when it comes to no fuss outdoor cooking with the family, the hotplate still rules in the land down under

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cheers

Davo

[Old Dave]

Davo,

Thanks for the reply. You make a good point and I do belong to another Aussie Group (Cobb Grill) and find it interesting that most folks like the smaller grills as compared to the folks in the US.

Dave

[the dane]

Have to admit my weber Q came with half plate, sat in the box for years. 3 months ago did pancakes on it, and now use it every week, comes in handy

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