Pork Peddler Smash Burger Recipe
Method (Hot Smoking, Grilling, Roasting, Lid Cooking etc.)
Lid Cooking
Equipment
Cook Time (X Hrs, X Minutes)
15 minutes
Serves
4
Suggested fuel
Charcoal & kiln dried firewood
Pit Configuration
Direct & Indirect
Ability Level (Beginner, Intermediate, Pitmaster)
Beginner
Ingredients (List)
- 400g good quality chuck beef mince, at least 20% fat
- 8 Rashers dry-cured smoked streaky bacon
- 2 x Onion, sliced into rings
- 1 x Beef tomato, sliced into discs
- 1 x Baby gem lettuce, sliced
- 2 x Gherkin cut into discs or sliced length ways
- 4 x Slices plastic burger cheese
- 4 x Slices Port Salut Cheese or other melty cheese to suit taste
- Mustard
- Burger Sauce
- 4 x Brioche bun
- Cider/beer or water for steaming cheese
- Salt & Pepper
Method
Preparation
Step 1
Light fire pit, keeping fire central with space around the edges, while the fire gets established, slice baby gem, onions, tomatoes and gherkins.
Step 2
Place lid on fire pit and allow to get screaming hot.
Step 3
Add a splash of cold-pressed rapeseed oil & fry bacon, once it starts to colour move to the edge of the lid to keep warm.
Step 4
Fry the onions, add a splash of cider vinegar and allow to soften & colour, move to the edge of the lid to keep warm.
Step 5
Roll mince into 4 equal-sized balls, place burger on lid & flatten with burger slice, continue the same process with remaining three, sprinkle each burger with salt & pepper, then leave to cook for 3 minutes before flipping, give each side 3 minutes. TIP: if the burger is sticking allow to cook longer as it will release itself when ready.
Step 6
Slice & toast your buns, approx 30 seconds but keep an eye as can burn quickly.
Step 7
Place cheese on top of the burger, squirt cider/ beer or water around the burger and cover with cloche for 20 seconds until cheese is melted. (may be easier to do one or two at a time).
Step 8
Assemble your burger. Bottom bun- Burger sauce, sliced baby gem, burger, bacon, tomato, onion, gherkin. Top Bun spread with mustard & place on top.
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