How To Make Grilled Smashed Burger And Cuba Libre
Make your next grill-outs more fun with our smashed burger! Pair your tasty burgers off with our spiced Cuba Libre to make it extra special.
For Spiced Cuba Libre:
- 6ozCaptain Morgan® Original Spiced Rum
- 1pclime,cut into 4 wheels
For Charred Scallion Aioli:
- 2bunchesscallions,green and white parts separated
- ¾tspkosher salt,divided
- ½tbspunsalted butter
- 1tbsplemon juice
- ¼tspblack pepper
- 4pcspotato rolls
- 24ozground beef,rolled into 8 (3-oz) balls
- 1tspkosher salt
- ½tspblack pepper
- 8slicespepper jack cheese
- 8Boston bibb lettuce leaves,washed
- 8slicesvine ripe tomato
- ½cupbread and butter pickles
nonstick cooking spray, for greasing
Spiced Cuba Libre:
Fill 4 rocks glasses with ice.
Pour 1½ ounces of Captain Morgan® Original Spiced Rum into each glass. Top each glass with 4 ounces of cola and give a quick stir.
Garnish each glass with a lime wheel, then serve. Enjoy while making the burgers.
Place a griddle pan (or cast-iron pan) on the grill grates. Light the grill and set to high heat.
Close the top of the lid and let the grill heat up with the griddle pan on it for 10 to 15 minutes.
Charred Scallion Aioli:
Spray the now-hot griddle pan (or cast-iron pan) with nonstick spray.
Place the white parts of the scallions on the pan and sprinkle with ¼ teaspoon kosher salt.
Grill for 5 minutes, then flip and add the butter.
Cook for 5 to 8 minutes more, flipping if necessary until the scallions are well charred. Remove from the griddle and let cool.
Thinly slice scallion greens then add ⅓ cup of them to a medium bowl with the garlic, mayonnaise, lemon juice, remaining ½ teaspoon salt, and the pepper.
Roughly chop the charred scallions and add to the bowl, mixing well to combine. Refrigerate for at least 1 hour, or until ready to serve.
Turn the griddle to high heat then grease with nonstick spray.
Cut the potato rolls in half.
Place the halves on the griddle and cook for 2 to 3 minutes, or until golden brown. Remove from the pan and set aside.
Wipe down the griddle pan with a damp paper towel, then grease again with nonstick spray.
Season each beef portion with salt and pepper.
Place half of the beef on the griddle, spacing well.
Use a metal spatula to flatten and smash each burger, pressing down on the top of the spatula with the side of another spatula to help evenly distribute the pressure.
Cook for 3 to 5 minutes, or until a nice brown crust forms.
Flip the burgers, top each one with a slice of pepper Jack cheese, and cook for another 3 minutes, or until the cheese melts.
Transfer to a plate and repeat with the remaining burgers and cheese.
Spoon a generous amount of charred scallion aioli onto each bottom burger bun, then top each with a piece of lettuce and slice of tomato, if using.
Place 2 smash burgers on each bun, top with bread and butter pickles, and finish with the cheese-fried top bun.
Insert a skewer in each burger to hold everything together, serve, and enjoy!
- Calories: 1325.65kcal
- Fat: 98.17g
- Saturated Fat: 31.19g
- Trans Fat: 2.07g
- Monounsaturated Fat: 31.51g
- Polyunsaturated Fat: 28.26g
- Carbohydrates: 38.18g
- Fiber: 4.85g
- Sugar: 19.97g
- Protein: 48.59g
- Cholesterol: 196.95mg
- Sodium: 1828.70mg
- Calcium: 585.12mg
- Potassium: 1073.86mg
- Iron: 5.86mg
- Vitamin A: 212.16µg
- Vitamin C: 25.54mg
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