Mexican Smashburgers on SmokeStone Griddle | recteq

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Difficulty: Beginner

Beef

Mexican Smash Burgers on the SmokeStone Griddle

Stevie

Prep Time: 15 min

Cook Time: 10 min

Difficulty: Beginner

Enjoy your favorite Tex Mex flavors in these smoky, savory Mexican Style Smash Burgers, perfectly seared on the SmokeStone griddle.

Instructions

Step 1: Preheat your recteq SmokeStone to 500°F.
Step 2: Combine the mayonnaise, sour cream, chipotle peppers, lime juice, and garlic powder. Mix well and refrigerate until ready to build the burgers.
Step 3: Divide the ground beef into eight loose 4-ounce balls. Do not compact the meat.
Step 4: Butter the brioche buns and toast them on the SmokeStone until golden brown. Remove and set aside.
Step 5: Place two beef balls onto the hot griddle. Using a burger press, smash each patty as thin as possible. Season generously with recteq Ben's Heffer Dust.
Step 6: Cook for about 90 seconds until a deep brown crust develops. Flip the patties, top each with Pepper Jack cheese, and cook another 45-60 seconds.
Step 7: Stack two patties together to create a double smash burger.
Step 8: Spread the Chipotle Lime Sauce on the bottom bun. Add the double smash burger, Pico de gallo, avocado, pickled jalapeños, red onion, cotija cheese, fresh cilantro, and an extra drizzle of sauce. Finish with the top bun.

Ingredients

Serving Sizes

2 pound(s) 80/20 Ground Beef
2 tablespoon(s) Ben's Heffer Dust
8 Pepper Jack Cheese Slices
4 Brioche Buns, buttered
¹/₂ cup(s) Mayonnaise
2 tablespoon(s) Sour Cream
1 Chipotle Peppers in Adobo, minced
1 tablespoon(s) Lime Juice, fresh squeezed
1 teaspoon(s) Garlic Powder
1 cup(s) Pico de Gallo
1 Avocado, sliced
¹/₂ cup(s) Pickled Jalapeños
¹/₄ cup(s) Red Onions, thinly sliced
¹/₄ cup(s) Cotija Cheese, crumbled
2 tablespoon(s) Cilantro, chopped

Tools Needed

Step 1: Preheat your recteq SmokeStone to 500°F.
Step 2: Combine the mayonnaise, sour cream, chipotle peppers, lime juice, and garlic powder. Mix well and refrigerate until ready to build the burgers.
Step 3: Divide the ground beef into eight loose 4-ounce balls. Do not compact the meat.
Step 4: Butter the brioche buns and toast them on the SmokeStone until golden brown. Remove and set aside.
Step 5: Place two beef balls onto the hot griddle. Using a burger press, smash each patty as thin as possible. Season generously with recteq Ben's Heffer Dust.
Step 6: Cook for about 90 seconds until a deep brown crust develops. Flip the patties, top each with Pepper Jack cheese, and cook another 45-60 seconds.
Step 7: Stack two patties together to create a double smash burger.
Step 8: Spread the Chipotle Lime Sauce on the bottom bun. Add the double smash burger, Pico de gallo, avocado, pickled jalapeños, red onion, cotija cheese, fresh cilantro, and an extra drizzle of sauce. Finish with the top bun.

Chef Pairings

Serve immediately with Mexican street corn, tortilla chips and queso, or seasoned fries.