Heat to 400-500 degrees
Cook Bacon (of your preference to the doneness of your preference) Slice and Sauté your onions. If you are having tomatoes and lettuce now would be the time to prep them as well. Make 8 4oz meatballs(try not to overwork the meat, you won’t be happy with the end result) You can season them before or on the grill. (we like to do both!)
With the griddle (Blackstone) smoking hot put on all 8 meatballs. Be sure to leave room for smashing purposes. By the time you get them on and seasoned, it is time to smash. Before we go all willy nilly, there is a technique to smashing! Try to only smash the meat one time as thin as you can. A good firm spatula will work. Once you have a patty season with Blackening rub and let it cook for 3 min then flip. Season again and let cook another 3 mins. Depending on how thin your smash was the burgers should be finished. Again, cook to your liking.
Grab your toasted bun( if you like that sort of thing) and build your burger with 2 smash patties, sautéd onions, blue cheese sorta white mix, and whatever other items you like on your burger.
Black and Blue Double Smash Burger
Burger / Dinner
Here at Lane’s we are always trying simple, easy, and fun recipes that we want to pass along to our customers. You have probably heard of a smash burger before, but we wanted to give you our take on a Black and Blue Smashburger. Whether you need a good reason to fire up the grill or not, hopefully, you will give this recipe a try and be blown away by the juicy goodness and rich flavors. Be sure to leave your results in the comment section below.
Slice red onions and Saute them in a bit of oil and set to the side. If you are using a Blackstone you can have these sautéing on the side all at the same time.
Cook bacon to your preference. If you are using a Blackstone you can have these cooking on the side all at the same time.
Being very gentle make 8 - 4oz balls with the ground beef. Do not over work the meat, loose is good. You will not get the smash burger effect if you overwork the beef.
You can go ahead and season your beef with Lane's Blackening rub now or wait till you smash.
Heat your Blackstone or stovetop with a cast iron skillet to screaming hot (around 400 to 500)
If using a Blackstone place all the balls on the surface let them sear about 30 seconds and then smash them with a large spatula as flat as you can.
If using a cast iron skillet do the same method - you will just have to do 2 or 3 at a time depending on the skillet size.
After smashing them season them with Lane's Blackening Rub. Let cook for about 3 minutes or until the sides start to brown. Flip then lightly season that side and cook for another 3 minutes.
After your initial smash try to not keep smashing the burger over and over. You will loose all that good juice.
In the tub of blue cheese add about 1/4 cup of Lane's Sorta White sauce and mix.
Assemble your burger with 2 smash patties, sauted onions, blue cheese sorta white mix, and whatever other items you like on your burger.
- If you are not a Blue Cheese fan you can substitute with the cheese of your liking. Make sure you add your cheese while the burger is still on the grill.
- Melting cheese tip: stainless steel bowl and a squirt of water do an amazing job at melting cheese. Basically, you are steaming the cheese under the bowl. Just 60-90 seconds will do the trick.