YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Taking backyard burgers to the next level with the Yoder Smokers Flat Top charcoal grill and its stainless steel griddle accessory. It’s perfect for smash burgers as it adds a rich savory crust to the juicy charcoal-grilled burger, not to mention the natural seasoning that comes develops on the griddle over time. Smash burgers on a griddle are just plain hard to beat, but hit them with the R Butts R Smokin’ Beef Rub and this recipe will be the talk of the neighborhood pitmasters!
INGREDIENTS
- Burgers
- Ground Beef: 80/20 blend, 4 oz balls (for each patty)
- Yellow Onion: 1 small, finely diced
- American Cheddar Cheese: 1 slice per patty
- Pickles: Sliced
- Potato Buns
- R Butts R Smokin Beef Rub
- Mayonnaise: ½ cup
- Ketchup: 2 tbsp
- Dijon Mustard: 1 tbsp
- Pickle Relish: 1 tbsp
- Worcestershire Sauce: 1 tsp
- Garlic Powder: ½ tsp
- Paprika: ½ tsp
INSTRUCTIONS
For the Burger Sauce:
In a small bowl, combine mayonnaise, ketchup, Dijon mustard, pickle relish, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir until smooth. Cover and refrigerate until ready to use.
For the Smash Burger:
1. Preheat the Yoder Smoker Flat-Top: Set the temperature to medium-high and allow the flat-top to get hot. Drizzle a little oil to coat the surface.
2. Take the ground beef and loosely form into 4 oz balls without overworking the meat.
3. Toss the diced onions onto the flat-top and sauté them in a bit of oil until they start to soften, about 1-2 minutes.
4. Place the beef balls directly on top of the onions, then use a heavy-duty spatula to press the beef balls down firmly, smashing them flat. Aim for thin, even patties. Season with salt and pepper.
5. Let the patties cook undisturbed for about 2-3 minutes until the edges are crispy and browned.
6. Flip the patties, then immediately place a slice of American cheddar on each patty. Let it melt as the patty finishes cooking, about 1-2 minutes more.
7. Prepare the Buns: Toast the buns on the flat-top until golden brown.
8. Spread a generous amount of burger sauce on the bottom bun, add pickles, then place the cheesy patty on top. Add more sauce on the top bun if desired.
9. Stack the burgers and serve immediately while hot.
Taking backyard burgers to the next level with the Yoder Smokers Flat Top charcoal grill and its stainless steel griddle accessory. It’s perfect for smash burgers as it adds a rich savory crust to the juicy charcoal-grilled burger, not to mention the natural seasoning that comes develops on the griddle over time. Smash burgers on a griddle are just plain hard to beat, but hit them with the R Butts R Smokin’ Beef Rub and this recipe will be the talk of the neighborhood pitmasters!
INGREDIENTS
- Burgers
- Ground Beef: 80/20 blend, 4 oz balls (for each patty)
- Yellow Onion: 1 small, finely diced
- American Cheddar Cheese: 1 slice per patty
- Pickles: Sliced
- Potato Buns
- R Butts R Smokin Beef Rub
- Mayonnaise: ½ cup
- Ketchup: 2 tbsp
- Dijon Mustard: 1 tbsp
- Pickle Relish: 1 tbsp
- Worcestershire Sauce: 1 tsp
- Garlic Powder: ½ tsp
- Paprika: ½ tsp
INSTRUCTIONS
For the Burger Sauce:
In a small bowl, combine mayonnaise, ketchup, Dijon mustard, pickle relish, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir until smooth. Cover and refrigerate until ready to use.
For the Smash Burger:
1. Preheat the Yoder Smoker Flat-Top: Set the temperature to medium-high and allow the flat-top to get hot. Drizzle a little oil to coat the surface.
2. Take the ground beef and loosely form into 4 oz balls without overworking the meat.
3. Toss the diced onions onto the flat-top and sauté them in a bit of oil until they start to soften, about 1-2 minutes.
4. Place the beef balls directly on top of the onions, then use a heavy-duty spatula to press the beef balls down firmly, smashing them flat. Aim for thin, even patties. Season with salt and pepper.
5. Let the patties cook undisturbed for about 2-3 minutes until the edges are crispy and browned.
6. Flip the patties, then immediately place a slice of American cheddar on each patty. Let it melt as the patty finishes cooking, about 1-2 minutes more.
7. Prepare the Buns: Toast the buns on the flat-top until golden brown.
8. Spread a generous amount of burger sauce on the bottom bun, add pickles, then place the cheesy patty on top. Add more sauce on the top bun if desired.
9. Stack the burgers and serve immediately while hot.
