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Funyun Smash Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Funyun Smash Burger

Funyun Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burgers, Funyuns
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 pounds ground beef we like a 80/20 mix
  • 4 burger buns
  • Kosher salt for seasoning
  • 1 6oz bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil for the pan

Special Sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tbsp Salt and Pepper + Three Chiles

Instructions

  • Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.
  • Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.
  • Heat your skillet or a flat top to medium high heat.
  • Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.
  • Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.
  • Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.
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Crunchy Birria Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Birria Burger

Crunchy Birria Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, birria, Burgers, Smash burgers
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • 8 Oaxaca cheese shredded by hand
  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consomme
  • 4 burger buns
  • Handful of corn tortilla chips
  • 1/2 cup salsa verde

Instructions

  • Divide the beef into 4 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside.
  • Heat a large griddle or skillet over direct heat. Add four mounds of Oaxaca cheese and as it begins to melt, top each with the birria. Top with about 2 tablespoons of consomme and cook until the cheese is melted and crispy on the bottom. Remove from the pan and keep warm while you cook the burger patties.
  • Working in batches of two, add two beef rounds to the skillet at a time – season each with salt. Let the burger balls cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with Oaxaca cheese and consomme, cook until melted.
  • Build the burgers by topping the bottom bun with a burger patty, then the cheese skirted birria, a few chips and some salsa verde before topping with the top bun.
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Steakhouse Inspired Peter Luger Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Peter Luger Burger

Steakhouse Inspired Peter Luger Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burgers, Piedmontese, Sandwich
Cook Time 40 minutes
Servings 4

Ingredients

  • 1 1/2 pound ribeye steak cut into 1-inch cubes
  • 1 1/2 pound chuck roast cut into 1-inch cubes
  • Kosher salt for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion cut into thick slices

Instructions

  • Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.
  • Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.
  • Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Oklahoma Onion Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Oklahoma Onion Burger

Oklahoma Onion Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burgers, Piedmontese, Smash burgers
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 large white onion
  • 1 pound ground beef we like Certified Piedmontese 70/30
  • Kosher salt for seasoning
  • 4 slices American cheese
  • 4 burger buns
  • 1/3 cup mayo
  • Pickles we're using the Sweet Heat from Kaylin + Kaylin Pickles

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill.
  • Thinly slice the onion on a mandoline – like so thin they only have one side. Divide the beef into four equal parts and roll them into meatballs. Season with plenty of kosher salt.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on top of the four patties. As soon as the cheese is melted pull them off.
  • Toast the bottom buns on the still hot griddle then smear with mayo. Top with pickles and the onion burger patty.
play video

Hatch Chili Cheese Smash Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Hatch Chili Cheese Smash Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burgers

Ingredients

  • 4 Hatch chiles from 1 large can, chopped
  • 1 large white onion chopped
  • Kosher salt for seasoning
  • 4 burger buns
  • 1/2 cup mayo
  • 1 pound ground beef we're using Piedmontese Certified beef
  • 2 teaspoons Salt Pepper + Three Chiles our spice blend from Spiceology
  • 8 ounces Hatch Chile cheese thinly sliced or grated
  • Shredded iceberg lettuce optional for serving

Instructions

  • Heat a large pan or griddle over medium high heat. Add the Hatch chiles and onion, season with kosher salt and cook until the onions are soft about 10 minutes. Remove from the pan and set aside. Coat each burger bun side with mayo and lightly toast the buns on the hot pan until golden, about 2 minutes.
  • Divide the beef into four equal parts and roll them into meatballs. Season with Salt Pepper + Three Chiles.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!  Once you see juices pooling on the meat flip the burger. Spoon some of the chiles and peppers onto each burger patty and add the cheese. Cover the burgers and cook for just 1 minute more or until the cheese is melted.
  • Build the burgers with layer of lettuce on each bun, one burger patty with all its Hatch chiles goodness and another bun for topping.

Video

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Bacon Egg and Cheese Pub Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Bacon Egg and Cheese Pub Burger with Chipotle Mayo

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the burgers

  • 4 slices thick cut bacon
  • 2 pounds ground beef
  • 1 tablespoon kosher salt
  • 4 slices cheese such as American, or cheddar
  • 4 burger buns
  • 4 large eggs
  • Handful of arugula

For the chipotle mayo

  • 1/2 cup mayonnaise
  • 2 chipotles with the adobo
  • 1/4 cup chopped parsley
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • We are using our Memphis Wood Fire Grills pellet grill for this. We are starting it at 250º.
  • Cook four pieces of bacon your favorite way. We like to do ours on a sheet pan in a 400º grill.
  • Make four patties that are 1/2 pound each. Season liberally and then throw them on the grill. Cook until they hit about 125º and remove.
  • Place a heavy pan in the grill and crank it to 550º. We used our Made In Cookware carbon steel pan.
  • While the grill and pan are heating up make your chipotle mayo by combining mayo, chipotles, a parsley, lime juice, honey and salt in a bowl.
  • Sear the burger patties for about two minutes on the first side. Flip the burgers and add a slice of cheese. Sear the bottom for about two minutes as well. Remove the burgers and allow them to rest for five minutes.
  • While the burgers are resting make four sunny side up eggs. If you don’t know how to do this google “how to fry an egg.”
  • Build your burger with a toasted bun, the burger, bacon, egg, arugula, and chipotle mayo.

Video

play video

Bacon Wrapped Jalapeño Popper Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Bacon Wrapped Jalapeño Popper Burger

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers
Cook Time 25 minutes

Ingredients

For the jalapeno poppers

  • 4 large jalapenos
  • 4 ounces cream cheese
  • 4 ounces shredded Cheddar cheese
  • 4 cloves garlic minced
  • 2 teaspoons Salt Pepper + Three Chiles Rub divided
  • ½ teaspoon Worcestershire sauce

For the burgers

  • 8 sliced uncured bacon
  • 1 ¼ pounds ground beef
  • 2 teaspoons Salt Pepper + Three Chiles Rub
  • 4 slices mild cheddar cheese
  • 4 burger or potato buns
  • 1 small red onion thinly sliced
  • 1 small head bibb lettuce rinse and torn

Instructions

  • Heat a grill for medium-high, two-zone cooking. Halve and seed the jalapenos. In a medium mixing bowl, combine the cream cheese, shredded cheddar, garlic, worcestershire and 1 teaspoon Salt Pepper + Three Chiles. Stuff this cream cheese filling into the cavity of each jalapeno half. Be generous, the filling will cook down a bit in the grill. Wrap each jalapeno in a piece of uncooked bacon. Arrange the jalapeno poppers on a foil lined baking sheet and season on all sides with the remaining teaspoon of Salt Pepper + Three Chiles. 
  • Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes. 
  • Season the ground beef with Salt Pepper + Three Chiles and divide the beef into 4 patties (about 5 ½ ounces each). Press them down in the center so they don’t cone-up on the grill. Grill over direct heat for 4 – 5 minutes per side. Melt a slice of cheddar on each burger as it finishes cooking. Toast the buns. 
  • Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each. 

Video

play video

Diner Style Double Wagyu Smash Burger

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Steak Diner Style Double Wagyu Smash Burger With American Wagyu Skirt Steak

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2

Ingredients

Ingredients

  • 1 pound American Wagyu Ground Beef
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Oil for the pan
  • 1 small white onion very thinly sliced
  • 2 potato hamburger buns
  • 4 slices American cheese
  • Pickles
  • 1/2 small head iceberg lettuce shredded

Special Sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 tablespoons sweet relish
  • 1 tablespoon garlic powder
  • 1 tablespoon Salt Pepper + Three Chiles from Spiceology

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our comal.
  • Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.
  • Divide the beef into four equal parts and roll them into meatballs. Season with salt and pepper.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on two of the four patties. As soon as the cheese is melted pull them off.
  • Flip the bottoms over and add the other burger to make two doubles. Top with three pickles, shredded iceberg, and a big spoonful of the secret sauce.
play video

Wagyu Filet Mignon Sliders on Pretzel Buns

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Steak Wagyu Filet Mignon Sliders on Pretzel Buns With Caramelized Onions & Blue Cheese Sauce

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2

Ingredients

For the steak & sandwiches

  • 2 Wagyu Filet Mignon Sliders
  • Salt Pepper + Three Chiles Rub from Spiceology
  • 1 onion
  • 1 tablespoon butter
  • Oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 tablespoon honey
  • 5 ounces baby spinach
  • 2 pretzel buns

Blue Cheese Sauce

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 4 ounces blue cheese
  • 1 tablespoon Worcestershire sauce

Instructions

  • Light your grill to medium heat with two-zone cooking. We used our Big Green Egg XL set to 400º with Fogo Charcoal.
  • We started by covering our American Wagyu Sliders in our very own Salt Pepper + Three Chiles Rub (available from Spiceology). Add it to the indirect side of the grill and cook to 110º
  • While the steak is cooking make some quick-caramelized onions. We did one whole onion with butter, oil, salt, pepper, and honey. Cook on medium-high until slightly browned and soft (not crisp).
  • Make your blue cheese sauce with 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup buttermilk, 4 ounces of blue cheese, a dash of Worcestershire sauce, salt, and pepper.
  • Once the steak hits 110º, pull it over to the direct side and get a good sear on each side. Pull the steak off at 125º internal and let it rest.
  • Toast your buns then top with the blue cheese sauce, sliced filet, caramelized onions, raw spinach, and some more blue cheese sauce.
play video

Kansas City Burnt-End Sliders

Cook Time 25 Minutes

Serves 4

  • 2 pounds ground beef, we like a 80/20 mix
  • 4 burger buns
  • Kosher salt, for seasoning
  • 1 (6oz) bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil, for the pan

Special Sauce

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.

 

Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.

 

Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.

 

Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

 

 
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Kansas City Burnt-End Sliders

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers

Ingredients

Ingredients

  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 brisket point fat trimmed
  • 1 cup Kansas City-style barbecue sauce
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 8 potato rolls
  • Sliced pickles

Instructions

  • These smoky sliders take a little time but are well worth the wait. The spicy dry rub, slow sit in the smoker and sweet barbecue sauce infuse loads of flavor into the tender brisket.
  • For the dry rub:
  • In a small bowl, mix all ingredients to combine well.
  • For the sliders:
  • Setup a smoker to 250°F with hickory and oak wood (can be charcoal with wood chunks or gas grill with pellet tube). Combine dry ingredients. Rub the brisket liberally and allow to sit at room temperature for 30 minutes. Place the brisket on the smoker and let it go until it gets to a dark, mahogany color, around 150°F-160°F (4-5 hours). Remove it and wrap it in aluminum foil. Place it back in the smoker until it hits 190°F internal. Remove the brisket from the smoker, slice into cubes (roughly 1 to 1½ inches). Place in an aluminum foil tray and toss with the barbecue sauce, brown sugar and honey. Place it on the grill, uncovered, until the internal temp of cubes is probe-tender (slides in without resistance) between 203°F-209°F.
  • To serve:
  • Slice the rolls and toast. Pile high with meat, a pickle and enjoy.