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Smoked Smash Burger

Smash burgers are great, but adding some smoke I thought was a great addition and in this video, I'll show you exactly how I did them


3 lbs 80/20 ground chuck

6 hamburger buns

Hussey Heifer Dust

12 slices cheese


lettuce leaves

red onion, thinly sliced


Step 1

1. Set smoker up for 275-300 degrees with favorite smoking chips or chunks. Take ground chuck out of package and liberally apply Heifer Dust to meat. Don't nix to much. You want to make sure meat is loose. Make 3 oz balls from the meat. A simple way to measure is to take a 1/4 cup measuring devise and loosely pack meat. Make a ball with meat but don't pack to tight. Should make about 12 3oz balls.

Step 2

2. When done, put on the smoker for about 10-15 minutes. While smoking, fire up the griddle to 450 degrees. When heated, toast the buns. When toasted, remove the buns and add mayo to buns. Add lettuce to bottom bun.

Step 3

3. When the meat is lightly smoked, remove and add more Hussey Dust. Put on griddle, top with parchment paper and smash. Hold the smasher down for around 10 seconds then move around till all balls are smashed. When done, start flipping each burger. When flipped, add a slice of cheese to each burger. When cheese starts to melt, double the burgers by taking one burger and putting on another one. This should give you six double burgers.

Step 4

4. Remove from griddle and put on buns. Top with onion and tomatoes and season the tomatoes with Heifer Dust. Add top and enjoy

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