00:00If you haven't tried cooking smash burgers over charcoal yet, it's honestly one of my favorite ways to make them.
00:03And when you do it right, you get a perfect crust like this without drying out the burger.
00:07See, all you really need is some ripping hot charcoal and a cast iron griddle or pan.
00:10And my go-to for charcoal is always Jealous Devil, but for the griddle, I'm using this one by Made
00:13In.
00:14Between this or large cast iron, I've never ran into an issue when I'm cooking my burgers this way.
00:18Now, I've talked about the second tip before, but the secret to my award-winning smash burgers is using the
00:21semi-smash method.
00:22You get the best of both worlds by having a beautifully seared burger, but you also prevent it from drying
00:25out from the really high heat and fast cook times.
00:27And you want to make sure you always add the cheese immediately after flipping, because the open air like this
00:31usually slows down the melting.
00:32But now that we have these perfectly cooked patties, it's time to put it together and talk about the toppings.
00:36And I'm all about balance when it comes to my toppings, and that's why I usually see me add a
00:39cream cheese mixture and a spicy bacon jam or sauce to my burgers.
00:41I'm looking for each bite to check off every box.
00:43We have salty, sweet, spicy, and creamy, but it's really easy to take this in any direction you prefer.
00:48That's insane.
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