Ingredients:
1. 80/20 chuck ground beef
2. 80/20 ground beef
3. Oil
4. Onions
5. Butter
6. Tortilla
7. Cheese
For the SPG: 1 1/4 Kosher Salt 2 Coarse Ground Black Pepper 1 1/4 Granulated Garlic Mix all ingredients into a bowl and add to the shaker. A funnel works great for this.
Instructions:
1.Prep the Griddle :
– Fire up the griddle with all burners on to reach 500°F.
– Shut down all burners except the two in the front to maintain a temperature around 470°F.
2. Prepare the Burger Meat :
– Mix 80/20 chuck ground beef and 80/20 ground beef.
– Form the mixture into 5-ounce patty balls.
3. Cook the Onions:
– Oil the griddle.
– Place the onions on the oiled surface.
– Place the patty balls on the onions.
4. Season and Adjust Temperature:
– Let the onions and patties cook for about 45 seconds to a minute.
– Season with SPG .
– The temperature will drop to about 420°F; aim to bring it up to 450°F.
5. Cook the Patties:
– Butter the griddle and place a tortilla on the butter.
– Cook the onions until they start browning.
– Smash the patty balls onto the onions, holding for about 10 seconds.
– Let the patties cook for about two minutes.
6. Flip and Add Cheese:
– Flip the patties and let them cook for another 30 to 45 seconds.
– Add cheese to the patties.
– Shut the hood to melt the cheese.
7. Finish Cooking:
– Turn off all burners.
– Ensure the tortilla or bread is toasted, not soggy.
– Serve the Smashburger Tacos.
