Smoked Smash Burger

Instructions

1. 1Set smoker up for 275-300 degrees with favorite smoking chips or chunks.
2. 2Take ground chuck out of package and liberally apply Heifer Dust to meat.
3. 3Don't nix to much.
4. 4You want to make sure meat is loose.
5. 5Make 3 oz balls from the meat.
6. 6A simple way to measure is to take a 1/4 cup measuring devise and loosely pack meat.
7. 7Make a ball with meat but don't pack to tight.
8. 8Should make about 12 3oz balls.
9. 9When done, put on the smoker for about 10-15 minutes.
10. 10While smoking, fire up the griddle to 450 degrees.
11. 11When heated, toast the buns.
12. 12When toasted, remove the buns and add mayo to buns.
13. 13Add lettuce to bottom bun.
14. 14When the meat is lightly smoked, remove and add more Hussey Dust.
15. 15Put on griddle, top with parchment paper and smash.
16. 16Hold the smasher down for around 10 seconds then move around till all balls are smashed.
17. 17When done, start flipping each burger.
18. 18When flipped, add a slice of cheese to each burger.
19. 19When cheese starts to melt, double the burgers by taking one burger and putting on another one.
20. 20This should give you six double burgers.
21. 21Remove from griddle and put on buns.
22. 22Top with onion and tomatoes and season the tomatoes with Heifer Dust.
23. 23Add top and enjoy