Kamado Grill Juicy Smash-Style Beef Patties

(Thick, Charred, Restaurant-Quality Burgers)

Ingredients (4 Patties)

Patties

- 500g ground beef (20% fat, ideally chuck + brisket blend)

- 1 tsp salt (for seasoning)

- ½ tsp black pepper

- ½ tsp garlic powder

- 1 tsp Worcestershire sauce (optional, for umami)

Toppings

- 4 burger buns

- 4 cheese slices (cheddar/American)

- Butter (for toasting buns)

- Lettuce, tomato, pickles, onion rings

- Sauce (mix mayo/ketchup/yellow mustard)

Kamado Grill Method

Patty Prep

1. Handle the meat minimally:

- Divide into 4 equal balls (~125g each).

- Pro tip: Toss gently between palms to remove air pockets (prevents shrinkage).

2. Seasoning:

- Only salt/pepper/garlic powder on the surface (keeps interior juicy).

Kamado Setup

- Fuel: Hardwood lump charcoal (hickory/oak recommended)

- Zones:

- Sear zone (direct heat): 260-300°C (for crust)

- Melt zone (indirect heat): 180°C (for cheese)

Grilling Stages

① Searing:

1. Place balls on the hot grate, smash to 1.5cm thick with a spatula.

2. Cook 2 mins, flip, then immediately add cheese.

② Melting Cheese:

- Move patties to indirect zone, close lid for 1 min (until cheese melts & internal temp hits 63°C).

③ Toasting Buns:

- Butter cut sides, grill for **10 secs** until golden.

Pro Tips

- Never press patties while cooking (juice loss!).

- Extra juiciness: Mix 10% frozen butter cubes into the meat.

- Smoky flavor: Add a cherry wood chunk (wrap in foil with holes).

Assembly

1. Sauce the buns, layer lettuce → tomato → patty → pickles → onions.

2. Perfect sides:

- Kamado onion rings (dredge in flour/egg/breadcrumbs, grill in a basket).

- Beer fries (toss frozen fries with salt + brewer's yeast).