We’re going out with a SMASH! Jack Rowbottom is giving us 3x the goodness by showing us how he cooks his Triple Stack Smash Burgers on the Kamado Joe.
In and Out Style Smash Burgers
Ingredients:
– Good quality beef mince, 20/80 fat ratio works best.
– Sliced tomato
– Iceberg lettuce
– Cheese slices
– 2 tsp English mustard
– Burger buns – I used English flat bottom muffins
Sauce Ingredients
– 100g mayo
– 2 tbsp tomato ketchup
– One gherkin fine diced
– ¼ white onion fine diced
Instructions
1. First start your grill and aim for a cooking temperature of 200c-230c, put your cast iron grate into the divide and conquer rack
2. Role the mince into 40g balls, similar size to a golf balls.
3. When the grill has reached the correct cooking temperature, place a ball onto the grate surface and as the name suggest “SMASH” the patty flat. You want aim for an even 1cm thickness.
4. Allow to cook for around 60 seconds before flipping
5. Once flipped season the patty with sea salt, brush each with a teaspoon of mustard and top with burger cheese.
6. Lightly toast the buns
7. Allow to cook for another 60 seconds aiming for an internal cooking temp of 55c.
8. To build your burger, start with a tablespoon of burger sauce, then top with slices of tomato and lettuce. Stack the burgers and top with the bun. Note: a 40g burger is the traditional In and Out recipe, for something a bit more epic increase to 100g burger patties, increase your cooking times until you reach an internal cooking temp of 55c following the same method as above.
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