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  5. “Molly” Smashburger

“Molly” Smashburger

by | Published Jun 23, 2020 | Last updated Nov 1, 2021 | 1 comment

Prep Time2 minsCook Time10 minsTotal Time12 minsYields1 Serving
Thomas Scarano of The Gallery Backyard BBQ shares his recipe for this brown sugar infused smashburger, made on his Masterbuilt Gravity Smoker 1050.
Nutrition Facts

Serving Size 1 Molly Smashburger

Servings 1


Amount Per Serving
Calories 1011
% Daily Value *
Total Fat 65g100%
Saturated Fat 29g145%
Trans Fat 1g
Cholesterol 217mg73%
Sodium 834mg35%
Potassium 879mg26%
Total Carbohydrate 113g38%
Dietary Fiber 1g4%
Sugars 108g
Protein 52g104%

Vitamin A 11%
Vitamin C 0%
Calcium 113%
Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Take your GrillGrates, and flip over to the flat side.

2

Turn your grill (Tom uses a Masterbuilt) to 700°F and heat your GrillGrates to 450°F.

3

Add your onion, mushrooms, salt & pepper and cook for 4 to 5 minutes or until done.

4

take your loosely-packed patties and coat them in light brown sugar

5

Add your loosely-packed patties and cook 20-30 seconds before the smash.

6

Now using parchment or butcher paper smash your 80/20 holding for 10 seconds. Repeat on both patties. Add sale & pepper.

7

Cook for 1 minute or until sides of the patties turn slit whitish in color. That's when it's time to flip. Usually under 1 minute per side.

8

Flip the burgers and add cheese.

9

After 30 seconds top both burgers.

10

Toast the buns and enjoy.

Ingredients

 2 Loosely packed 80/20 ground beef patties
 0.50 sliced red onion
 8 sliced mushrooms
 0.50 cup brown sugar
 2 of your favorite cheese
 salt & pepper to taste

1 Comment

  1. RemyOriginal

    This recipe looks SO GUD! Lets try to make this burger for myself maybe with some red bellpepers in the topping and onion juice instead of sugar for the mallard reaction because I’d not like the taste of sugar on burgers.

    Reply

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