Gonna Smash Those Burgers

This year for Father’s Day Kiddo got Hubby a new tabletop grill. It’s really awesome with a big cooking area, uses a propane tank so you aren’t running out of fuel in the middle of cooking and has three separate burners to control temperature.

I bought him a cast iron griddle, a cast iron burger press (for smashing things) and a meat press. Unfortunately, I didn’t think to measure our big Smoky Joe. The griddle was too big to fit properly, but did work at an angle. Then along came Kiddo’s gift and the griddle fits perfectly with room to spare.

Naturally I was anxious to try out a new Smashburger Recipe. We had some fresh ground beef just for this occasion from a nearby family run ranch. I know from experience fiddling with toppings and sauces can improve cheap ground beef, but nothing compares to a burger made from good ground beef. For us there’s the added pleasure of knowing we are helping to support ranchers in our community. Hubby and I have always been advocates for small local businesses. Even when we travel, we’ll search out the local craftsmen, farmer’s markets and mom and pop diners to spend our money. Wal-Mart gets enough business thank you.

The sauce in this recipe made more than what we needed for our three third-pound burgers. This is a really easy recipe to increase for larger groups. Enjoy!

Oh, and if you don’t have a cast iron griddle for your grill, this will work using cast iron skillets indoors or out. Please tell me you have a cast iron skillet – the best thing since sliced bread for burgers and so much more. Just ask any southern cook – that skillet is made for baking corn breads and biscuits.

May the Good Lord continue to bless you and keep you safe. May He carry you through storms and fill your heart with joy. Praise be to the Lord above.

Smashburgers with Dill Sauce
Dill Sauce
1/4 cup Mayonnaise
2 teaspoons Mustard
1 teaspoon Dill Pickle Juice

In a small bowl combine mayonnaise, mustard and pickle juice. Chill in the refrigerator until ready to use.

Smashburgers
3 Hamburger Buns
3 tablespoons Butter
1 lb lean Ground Beef
3 lettuce Leaves
1/4 Red Onion
6 Dill Pickle Chips
Salt to taste
Black Pepper to taste

Split open the buns, brush with soft butter. Set asdie. Divide ground beef nto 3 third-pound portions. Roll each portion into a ball that is a bit on the loose side for easy smashing. Set aside.

Break off lettuce leaves, stack, roll and shred. Cut a quarter section from a red onion. Peel and cut into thin slivers. Slice toato into rounds. Drain pickle chips on paper towels. Set aside.

Heat a cast iron griddle on the grill over medium high heat for several minutes until almost smoking hot. Toast buns buttered side down until lightly browned, about 90 seconds. Wrap buns in foil to keep warm.

If necessary, brush griddle with oil. Once smoking hot, add hamburger balls to the griddle. Smash with a burger press to desired thickness. Season with salt and pepper. Cook burgers to desired doneness, about 4 or 5 minutes per side depending upon thickness.

To serve: Spread the Dill Sauce mixture on the buns. Place shredded lettuce, tomato slice and a scattering of slivered onions on the bottom bun. Top with a smashed burger, pickle chips and the top bun. Serve immediately. Amazing with seasoned Steak Fries and Homemade Chocolate Malts.

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Blessed are they who observe what is right,
who do always what is just.
Remember us, O LORD, as You favour Your people.