Smash Burger | Flambadou

4 persons | Beef | Meat | Main dish

Prep time

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 220-240 °C. For this recipe you are working with direct heat. Then place the teppanyaki plate in the Kamado.
   

• Divide the Kamado into two halves: place the Teppanyaki plate on one half and leave the other half open. Place the Flambadou directly in the hot coals on the open side and leave it for at least 30 minutes until it glows red from the heat.

Cook time

• Mix the minced beef with the egg, finely chopped red onion, EldurApi Meat Herbs and YAKINIKU pepper. Knead everything together firmly into one mixture and roll into balls of approx. 120 gr.
   
• Finely chop the pickles, red onion and dill. Mix with white vinegar, honey and mustard. Stir well and set aside in the fridge.
   
• Mix the mayonnaise with sriracha sauce into a smooth sriracha mayo and set aside.
   
• Add a drizzle of oil to the hot teppanyaki plate. Place the meat balls on the plate and press them down firmly with a spatula into thin patties.
   
• Place the bacon rashers next to the burgers on the plate. Cook until golden brown then remove from the plate.
   
• Cook the burgers a little longer until a crispy crust has formed. Place a slice of Cheddar Sambal cheese on each burger and allow to melt.
   
• Place the burger buns cut-side down on the plate and allow to lightly brown.
   
• Roughly chop the lettuce and slice the tomato.
   
• When the Flambadou is glowing red it is ready to use. Remove the Flambadou from the coals and place it in the holder. Fill the Flambadou with fat of your choice — the fat melts immediately from the intense heat and drips slowly downward. Hold the Flambadou at an angle over the burgers and carefully let the glowing fat drizzle over them for an intense, smoky flavour layer.
   
• Stack: bottom bun, sriracha mayo, burger, burger, pickle relish, lettuce, tomato, bacon and top bun. Enjoy!