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Smashed Burgers


  • 2 pounds 85/15 grass fed beef
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 1/2 cup pork rinds
  • 1 egg
  • 1 onion, halved and thinly sliced
  • 3-4 tablespoons unsalted butter
  • mild cheddar slices, for topping
  • spicy yellow mustard, for topping (recipe below)
  • slider buns

For the spicy yellow mustard

  • 1/2 cup yellow mustard
  • 1/4 teaspoon cayenne pepper, 1/2 teaspoon if you want more heat
  • 1/4 teaspoon smoked paprika


  • Place a cast iron flattop griddle on the grill. Heat the grill to 350-450 degrees.
  • Meanwhile, place the pork rinds into a food processor and puree until a bread crumb consistency is developed.
  • Combine the beef, salt, garlic powder, Worcestershire, mayonnaise, pork rind crumbs and egg into a large bowl. With your hands combine the meat mixture.
  • Form into 2 1/2 inch round balls and place on a parchment lined rimmed baking sheet.
  • Place 2 tablespoons butter on the griddle. Once the butter is melted, create a small pile of onions for each burger you plan to cook.
  • Then add the meat balls on top of the onions. With a spatula (or a hamburger press) smash the patty. Cook for 1 minute and flip. Place the cheese on top of the patty and cook the remaining side for an additional minute.
  • Remove the patties from the grill and continue this process until all meat balls have been cooked.
  • Add the bun halves to the griddle, and cook interior side facing down.
  • Once the buns are golden, add a hearty smear of mustard to the buns and add one to two patties to each bun. Serve warm.

For the spicy yellow mustard

  • Place all ingredients into a small bowl. Stir to combine.


When working with ground raw meat, I prefer to wear rubber gloves. It helps with cleanup. Thin buns work best with these burgers. If the buns are too thick, cut a sliver of the center out.