Pork Peddler Smash Burger Recipe

Method (Hot Smoking, Grilling, Roasting, Lid Cooking etc.)

 Lid Cooking 


Cook Time (X Hrs, X Minutes)

15 minutes



Suggested fuel 

Charcoal & kiln dried firewood 

Pit Configuration 

Direct & Indirect 

Ability Level (Beginner, Intermediate, Pitmaster)


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 



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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