androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow
  • People

    Serves 2

  • Prep Time

    15 mins

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

Lumin Smash Cheeseburger V01 Us
  • Completed step 1 pound ground chuck (80% lean) 

Chili mayo

  • Completed step ¾ cup mayonnaise  
  • Completed step 1 tablespoon hot chili-garlic sauce, such as sriracha
  • Completed step Olive oil
  • Completed step 3 shallots, chopped 
  • Completed step Kosher salt
  • Completed step Ground black pepper
  • Completed step 4 slices cheddar cheese, each 1 ounce 
  • Completed step 2 brioche buns, split

Special Equipment

  • Griddle

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Gently form four loose meatballs of equal size. Refrigerate the meatballs until ready to grill. 
  • Prepare the grill for griddle setup. With the grill in the off position and cool, replace the right-side grate with the griddle. Preheat the grill with the control knob in the high position for 10 to 15 minutes.
    Prepare the grill for griddle setup. With the grill in the off position and cool, replace the right-side grate with the griddle. Preheat the grill with the control knob in the high position for 10 to 15 minutes.
    Prepare the Searwood Pellet grill for griddle setup with the warming rack in place. Preheat your Searwood Pellet Grill for 15 minutes on manual mode 6 with the full-size griddle insert or Weber Crafted Griddle insert in place.
    Prepare the grill for griddle setup with the warming rack in place. Preheat your grill for 15 minutes the Griddle in place.
  • In a small serving bowl mix the chili mayo ingredients and set aside. 
  • Liberally brush the griddle with oil. Brush the cooking grate clean with a stainless steel bristle grill brush.
  • Place the shallots on the griddle and cook over direct high heat, with the lid closed, until golden, 3 to 4 minutes, turning frequently. Remove the shallots from the griddle and set aside.
    Place the shallots on the griddle and cook, with the lid open, until golden, 3 to 4 minutes, turning frequently. Remove the shallots from the griddle and set aside.
  • Place the meatballs on the griddle and smash with a spatula or burger press then season with salt and pepper. Grill the burgers on the griddle, with the lid closed, for 3 minutes. Flip the patties and top each burger with cheese. Place the buns on the cooking grates and cook, with the lid closed until the cheese is melted and the buns are toasted, 1 to 2 minutes. Remove the patties and the buns from the grill.
    Place the meatballs on the griddle and smash with a spatula or burger press then season with salt and pepper. Grill the burgers on the griddle, with the lid open, for 3 minutes. Flip the patties and top each burger with cheese. Place the buns on the warming rack and cook, with the lid closed until the cheese is melted and the buns are toasted, 1 to 2 minutes. Remove the patties and the buns from the grill.
  • Build each burger on a bun with chili mayo, grilled shallots, and two patties with cheese.

let's Gear up

Recommended Tools

More Red Meat recipes

You May Also Like