After multiple experiments, I figured out the secret to creating a smoked smashburger, and I’m sharing it with you. Your dreamy, smokey, crispy, beefy burger awaits.
Divide the beef into four equal parts and roll into balls.
Smoke at 200F degrees for 30 minutes.
Heat a griddle to medium-high. Add a half-cup of cheese to the griddle. Spread it into a 4-inch circle.
Let it cook for 90 seconds. When the edges brown, it's ready. Gently remove it from the griddle with a spatula, and set it aside.
Repeat with the remaining shredded cheese.
Spread each bun half with butter. Toast on the griddle, butter-side-down, for 30-60 seconds, until golden.
Add 2 tablespoons of oil to the griddle. Add the sliced onions. Saute for 5-6 minutes.
Pour 2 tablespoons of bourbon (or water) onto the pile of onions. Season with salt and pepper. Continue cooking, stirring occasionally, for 8-10 minutes, until softened.
After the burgers are smoked, add 1-2 tablespoons of oil to the griddle. Add the smoked balls to the griddle, and smash them as flat as you can using a bacon press or spatula.
Season with salt and pepper. Cook for 3 minutes.
Flip. Top each patty with American cheese. Continue cooking, until the cheese melts, about 2-3 minutes.
Place a cheese crisp on top of one of the patties. Top with the other patty.
Layer on a pile of onions and the top bun.
Place 5 pickles on the bottom bun, and add the patty tower on top.
Repeat for the second burger.