Looking for the perfect summer dish? Check out this ultimate smash burger recipe by the incredible Rasheed Philips.
16oz / 454g Ground Beef 80/20 mix
4 cheese slices
4 slices of thick cut bacon
6 mushrooms, chopped
1 tomato, sliced thin
1 onion, sliced
Beef rub, season to taste
Salt to taste (optional)
Black pepper to taste (optional)
4 brioche buns
Get your Gozney Roccbox temperature up to 350°C/660°F using gas or wood. Cook up roughly 4 slices of bacon in a skillet pan in the Roccbox. Keep the grease in the pan and remove the bacon.
Divide your ground beef into 4 x 4oz beef patties.
Place the skillet back in the oven and add in your beef patties. Using a sheet of wax paper and a paper plate or a baking sheet covered with cold water firmly pressed down on your beef patties until evenly flat. Repeat the steps until all patties are formed.
Top your patties with beef rub. Add the sliced mushrooms to the pan and cook for roughly 2-3 minutes per side or until the internal desired temperature is reached.
Top the beef patties with your favorite kind of cheese. Rasheed’s tip: Coat the outside with a little bit of butter and some leftover bacon fat to achieve that crunchy flavorful exterior.
Toast your brioche buns in the oven. Next up it's time to build your burger. Add your mushrooms to the bun.
Top with sliced tomato and onions. You can caramelize or pickle your onions if you prefer.
Add your beef patty and bacon. Cut on the diagonal and enjoy.