Bang-bang smash burgers

The cook, step by step.

1. 1

   Step 1

   Done

   We start by removing the minced meat from the package and rolling meatballs of about 60-65 grams. This is the perfect size for a nice flat smashburger. Then put the balls back in the fridge.

2. 2

   Step 2

   Done

   Now cut the hamburger rolls open and cut pickles into thin slices. Afterwards we prepare the sauce by mixing the mayonnaise, chilli sauce, sriracha, honey and juice of half a lime and stirring well. Put this in the fridge afterwards.

3. 3

   Step 3

   Done

   After this it is time to light the barbecue and go for a temperature of about 250 degrees Celsius. It is important that the plancha, in our case the fireplate of kamado, as you can see here is really hot. This ensures that you get the most beautiful maillard response to your burgers. Place the balls chopped on the plancha and press so flat that they are about half an inch. Then let the barbecue do its job and turn them around. After turning around, put a slice of cheddar cheese on top. Grill next to the sandwiches briefly on the inside so they are nicely roasted.

   BBQ temperature: 250°C
4. 4

   Step 4

   Done

   As soon as the burgers are brown on both sides and the cheese is melted we build up the sandwich. In my case with 2 burgers with melted cheese, a few slices of pickle and a nice spoon of the Bang-Bang sauce. Enjoy it!