The smash burger on fire pit has become an essential reference in wood-fired cooking. Thanks to the intense heat of the cooking plate, the steaks develop an irresistible caramelised crust while the raclette cheese melts directly onto the meat for maximum indulgence.
In this recipe, the smoky character of crispy bacon meets the creaminess of a homemade pepper sauce, enhanced with a dash of cognac and a reduced beef broth. A friendly, generous, and spectacular recipe to make on your COEO fire pit.
NECESSARY EQUIPMENT
- 1 COEO fire pit
- 1 cooking spatula
- 1 kitchen brush
- 1 chef's knife
- 1 chopping board
- 1 saucepan
Number of people : 4
Preparation time : 15 minutes
Cooking time : 15 min
Difficulty : Easy
INGREDIENTS
For the burgers
- 4 brioche burger buns
- 800 g of minced beef (20% fat)
- 8 slices of smoked bacon
- 8 slices of raclette cheese
- 1 red onion
- Sweet and sour pickles
- Salt
- Pepper
For the pepper sauce
- 2 tablespoons of black peppercorns
- 1 shallot
- 10 g of butter
- 10 cl of cognac
- 20 cl of beef stock
- 10 cl of full-fat crème fraîche
PREPARATION OF THE GARNISHES
Finely slice the red onion.
Sauté it on the hot plate with a drizzle of oil until it becomes tender and slightly coloured.
Add a splash of vinegar to achieve melting and subtly tangy onions.
Keep warm.
Then place the slices of smoked bacon on the hot plate.
Cook until crispy, then set aside.
PREPARATION OF THE SMASH BURGER STEAKS
Divide the meat into 8 balls of about 100 g.
Do not flatten them in advance.
Place the meatballs on the hot plate and immediately smash them using a press or spatula.
This technique allows for the famous Maillard reaction that makes the smash burger so successful.
Season with salt and pepper.
Cook for about 2 minutes without touching.
Flip the steaks.
Immediately place a slice of raclette on each steak.
Let it melt for 1 to 2 minutes.
PREPARATION OF THE PEPPER SAUCE
Coarsely crush the peppercorns.
In a saucepan, melt the butter.
Add the finely chopped shallot.
Sauté for a few minutes.
Add the pepper and then pour in the cognac.
Let it reduce slightly.
Add the beef stock.
Reduce until you achieve a coating texture.
Finally, incorporate the crème fraîche.
Mix until you obtain a creamy and fragrant sauce.
TOASTING THE BREAD
Place the bread cut side down on the grill plate.
Let them brown slightly to achieve a crispy texture on the outside while keeping them soft inside.
ASSEMBLY OF THE SMASH BURGER
Generously spread the base of the bread with the pepper sauce.
Place a first patty covered with melted raclette.
Add a few pieces of crispy bacon.
Arrange the caramelised onions and a few pickles.
Add a second patty to make a double smash burger.
Close with the top of the bread.
Serve immediately.
WHY IS THE SMASH BURGER SO POPULAR?
Unlike the traditional burger, the smash burger relies on extremely quick cooking at high temperatures.
Smashing the meat on the plate creates maximum contact surface with the heat, promoting intense caramelisation and an incomparable taste.
The grill provides an ideal support for this technique thanks to its steel plate capable of reaching high temperatures while ensuring even cooking.
WHY USE RACLETTE IN A BURGER?
Raclette offers an exceptionally melting texture and a more pronounced flavour than many cheeses usually used in burgers.
Its creamy character pairs perfectly with grilled beef and smoked bacon.
This combination brings a gourmet mountain touch particularly appreciated during convivial meals around the brazier.
TABLE OF IDEAL SIDES
| Side | Why it works |
|---|---|
| Homemade fries | The classic |
| New potatoes | Rustic flavour |
| Coleslaw | Brings freshness and crunch |
| Grilled corn on the cob | Smoky notes |
| Homemade pickles | Balances the fat of the burger |
| Green salad | Lighter version |
COOKING TIPS
- Use meat containing at least 20% fat.
- Smash the patties as soon as they touch the hot plate.
- Only flip the patties once.
- Add the cheese immediately after flipping.
- Crisp the bacon before the patties to capture its aromas on the plate.
SMASH BURGER COOKING CHART
| Cooking level | Internal temperature |
|---|---|
| Rare | 50 to 52°C |
| Medium rare | 54 to 57°C |
| Medium | 60 to 63°C |
| Well done | 63°C and above |
THE SMASH BURGER ON THE BRAZIER: THE GOURMET RECIPE PAR EXCELLENCE
With its crispy meat, melting raclette, smoked bacon and homemade pepper sauce, this smash burger on the fire pit brings together everything that makes wood-fired cooking successful. Easy to prepare and spectacular to serve, it is an essential recipe to fully enjoy your COEO fire pit during convivial meals with family or friends.
WHAT DOES SMASH BURGER MEAN?
The term Smash Burger literally means "smashed burger".
This cooking technique originated in the United States in traditional diners and burger joints. Unlike a classic minced steak shaped before cooking, the smash burger involves placing a ball of meat directly on a very hot plate and then immediately smashing it with a press or spatula.
This method significantly increases the surface area of contact between the meat and the cooking plate, thus promoting the Maillard reaction. The result is a crispy, caramelised, and ultra-flavourful crust while maintaining a juicy centre.
The COEO fire pit is particularly suited to this technique thanks to its cooking plate capable of quickly reaching high temperatures and ensuring perfect browning of the meat.
HISTORY OF THE SMASH BURGER
The smash burger has its origins in American restaurants of the 1950s.
Cooks discovered that by smashing the meat directly on a hot plate, they achieved more grilled flavours and a crunchier texture. This technique has now become one of the most popular methods for preparing gourmet burgers.
World-renowned brands like Smashburger, Shake Shack, or Five Guys have greatly contributed to popularising this cooking method among the general public.
Today, the smash burger is considered the benchmark for fans of artisanal burgers.
WHAT DOES SMASH BURGER MEAN?
The term Smash Burger refers to an American cooking technique that involves placing a ball of minced meat directly onto a very hot griddle and then immediately smashing it down with a press or spatula. This method significantly increases the surface area of contact between the meat and the griddle, creating an intense caramelisation due to the Maillard reaction. The result is a burger characterised by a particularly tasty crispy crust while maintaining a soft and juicy centre. Today, the smash burger is considered one of the most popular burger recipes in specialised restaurants, food trucks, and high-end outdoor kitchens.
WHY IS THE SMASH BURGER PERFECT FOR THE GRIDDLE?
The smash burger is probably one of the best recipes to make on a griddle. The griddle reaches high and even temperatures that allow for instant searing of the meat and developing particularly sought-after grilled flavours. Unlike a traditional grill, the griddle retains all the cooking juices, which promotes the formation of a caramelised crust and concentrates the flavours even more. This quick cooking method also allows for the simultaneous preparation of steaks, caramelised onions, crispy smoked bacon, and burger buns directly on the same cooking surface.
WHY SMASH THE MEAT DURING COOKING?
The crushing of the meat is the essential element of the smash burger. When the ball of beef is pressed against the hot plate of the grill, a maximum surface area between the meat and the heat is created. This technique produces more Maillard reactions and allows for a crispy texture on the outside while retaining the natural moisture in the centre of the meat. It is precisely this combination of crispiness and melt-in-the-mouth that explains the global success of the smash burger.
WHAT IS THE SECRET OF A GOOD SMASH BURGER?
The secret to a successful smash burger lies primarily in the quality of the meat and the cooking temperature. Meat containing between 15% and 20% fat guarantees a juicier and more flavourful result. The plate must be hot enough to create an intense colour immediately. It is also recommended to press the meat only once to preserve all the cooking juices. Finally, adding a melting cheese like raclette, mature cheddar, or morbier provides a particularly indulgent texture.
SMASH BURGER FAQ
What is the best meat for a smash burger?
To make a true smash burger, it is advisable to use beef that contains between 15% and 20% fat. This fat content allows for a crispy exterior while remaining tender and juicy on the inside after cooking on the grill plate.
What temperature should the grill plate reach to cook a burger?
To achieve the characteristic caramelisation of a smash burger, the plate must reach a temperature between 250°C and 300°C. This high heat allows the meat to sear instantly and develops the sought-after grilled flavours.
How long should you cook a smash burger on the brasero?
Cooking a smash burger is intentionally quick. About two minutes on the first side creates a crispy crust, while an additional one to two minutes after flipping is usually enough to finish cooking and melt the cheese.
What cheese to use in a brasero burger?
Raclette is one of the most popular cheeses for gourmet burgers due to its excellent melting properties. Mature cheddar, comté, morbier, or mountain cheese are also excellent alternatives to complement the flavours of grilled beef.
Can you make a smash burger on a brasero plancha?
The brasero plancha is actually one of the best cooking surfaces for this recipe. The hot surface allows for optimal Maillard reaction and an even colouring that is typically found in the best specialised restaurants.
Why is my burger sticking to the brasero plate?
The meat should naturally stick slightly to the plate during the first few seconds of cooking. This adherence contributes to the formation of the crust. Flipping too early can cause the meat to tear. It is advisable to wait until it naturally releases before flipping.
What bread to choose for a homemade smash burger?
The brioche bun is generally considered the best choice. Its softness, slight sweetness, and ability to absorb the juices from the burger create a perfect balance between texture and flavour.
What sides to serve with a fire pit burger?
Homemade fries, roasted baby potatoes from the fire pit, coleslaw, artisanal pickles, grilled vegetables, or crispy sweet potatoes are among the most popular sides to accompany a smash burger.
What is the difference between a classic burger and a smash burger?
A classic burger is generally formed before cooking with thicker meat. The smash burger, on the other hand, is smashed directly onto the hot plate to achieve more caramelisation, a crispier texture, and more intense flavours.
Can you prepare several smash burgers at the same time on a fire pit?
The large cooking surface of a fire pit allows for the simultaneous cooking of several steaks, buns, and toppings. This feature makes the fire pit an ideal solution for friendly meals with family or friends.
WHY HAS THE SMASH BURGER BECOME AN ICON OF WOOD-FIRED COOKING?
The smash burger at fire pit enticed by the simplicity of its preparation and the richness of its flavours. The combination of crispy beef, melting cheese, grilled smoked bacon, caramelised onions, and a homemade pepper sauce creates a particularly generous tasting experience. Thanks to cooking over a wood fire and the even heat of the COEO brazier plate, this recipe allows for a result worthy of the best specialised establishments while enjoying the pleasure of cooking outdoors. This combination of conviviality, indulgence, and spectacular cooking explains why the smash burger is now one of the most sought-after recipes around a plancha brazier.
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