Wagyu Smashed Burger

Who can say no to this: Smashed Wagyu Burger.

Servings

4 servings

Prep Time

5 minutes

Cook Time

15 minutes

We don't have burgers every day, but when we do, it can be a Wagyu burger in the smashed version. I simply like the maximum roasting aroma that comes from flattening the patties. A cast iron griddle is ideal for this, as you can simply place it on the grill. To ensure that the cast iron plate gets enough heat, it is placed over the turbo zone in the Enders Monroe Pro.

A smashed burger like this is not only really tasty, but also very quick to make! Of course you have lots of options for the toppings, but I would like to briefly present my favourites in this article.

- 400 g Wagyu minced meat

- 2 brioche burger buns

- Cheddar slices

- Homemade Bacon Jam

- Barbecue sauce

- Steak or BBQ salt flakes

- Green salad

- Pickled onions

- Mayonnaise

Heat the cast iron griddle over the Turbo Zone and in the meantime, divide the Wagyu mince into two equal sized balls. Once the plancha is hot enough, place the meat on the flat side.

After 1-2 minutes, flatten the meat with the smasher and season with salt. Once the meat has a nice continuous crust from the bottom side with maximum roasting flavours, flip. The burgers are flattened again and salted.

Depending on how flat the burgers have become, the cheddar is now placed on the meat and covered with the burger bell or simply the cooking lid is closed. This has the advantage that the cheese melts much faster.

When the cheddar has melted, the bacon jam is added to the cheese and warmed slightly. In the meantime, halve the burger buns and toast the cut side briefly on the plancha.