Jul 18 2015
It was another hot one today, 94 and 55% humidity. I did
manage to get some of the weeds in my yard sprayed this AM before it got too
hot. About 4:00 PM I thought maybe I would have to move this cook inside but
the rain passed to the North and we just got a shower it did cool it off some.
I was hungry for a hamburger; I had buns and corn leftover
to use from my prior cook. I love smash burgers on the back of grill grates in
my Weber Spirit. I grilled up 4 for two minutes each side and had some Swiss
slices to melt between and toasted the buns. I steamed some fresh corn on my
Camp Chef burner.
To make smash burgers you need a stovetop griddle or a
griddle for your gas grill. I use my Grill Grates which are anodized aluminum
and have ribs for searing meat. They get hotter than the regular grill grates.
The back side is smooth and I like using it for flat iron style cooking. I make
the burgers with 80/20 ground beef; form loose balls a little smaller than a
tennis ball. Spray the griddle or the meat with a little oil. I like to spray
the meat and then place on the griddle. Use a spatula or a burger press to
flatten the burgers as much as you can. I have my Weber heated on med. about
400 deg. and just takes about 2 minutes per side to get them nice and brown.
That tasted good; my wife and I both had two ears of corn
along with the burger. We had some sliced tomatoes and lettuce on the burgers;
my wife added a slice of dill pickle to hers too but then she has a bigger
mouth than I do!
Burgers about done and buns on to toast
Cheese added
Steamed corn
My corn
My sandwich
That is good!
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